A well-known Thai restaurant in Ao Nang Beach. It is said that the chef used to cook in five-star hotels, so the Thai dishes are very authentic. Tom Yum Goong and Thai fans do really well, but they are a bit spicy.
I recommend Tom Yum Goong and Curry Crab. The restaurant is not very big, but it is very friendly and the food is quite delicious. I heard that the chef started his own business, which is great!
I always feel that the name of the restaurant is similar to the pronunciation of Tom Yum Goong soup, but anyway, the overall environment of the restaurant is good, the decoration is traditional, very simple, the taste of the dishes is very good, the red curry and the minced pork are so spicy
Fantastic foodHave just eaten at this homely family style restaurant. Staff are superb and there are a few unusual Thai dishes to try So much nicer than the hustle and bustle of the beach area Would recommend to everyone to
Loved their salted egg glass noodle and green curry. They also had delicious mango sticky rice and pineapple fried rice. However, the fried fish with sweet and sour sauce was underwhelming. Cosy atmosphere and friendly staff.
A female chef who had worked in a five-star hotel resolutely gave up her promising career as a high-paying job and opened a small restaurant next to her home, thinking that she would only serve the neighbors nearby. Unexpectedly, ten years later, it became one of the best Thai restaurants in Ao Nang, Krabi. The female chef in her seventies can be said to contribute her life to food. Ton Ma Yom means gooseberry tree, which is in front of the store. The restaurant is located in a small village in Ao Nang. There is no conspicuous signboard or luxurious decoration, but it is full of seats every night. The current owner is the son of the female chef. In fact, it is best for guests to book a place first, otherwise It is also difficult to guarantee a position. The Tom Yum Goong soup here is one of the best Tom Yum Goong soup in Krabi. The three most important elements of sweetness, acidity, and spiciness are well mastered, and the ratio of milk to water is very even. The lemon steamed fish uses 400-500 grams of blackhead fish. Must recommend their dried tom yum fried tiger prawns, which is perfect for meal. The sauce is slightly thicker than Tom Yum Goong soup, and the shrimp head is fried crispy. The mango sticky rice here uses organic black sticky rice produced in southern Thailand, which is different from ordinary white sticky rice used in ordinary restaurants.