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The Bistro at The Beach (Koh Pha Ngan)

21st June 2018 by Richard Bagnold Leave a Comment

Open-air restaurant set by the pool of the Anatara Hotel, Koh Pha Ngan

Whilst I was on the island of Koh Pha Ngan, whizzing around on a scooter, it was almost idiotic to not jump in to the premier 5 star hotel on the North East tip to try some food.  This bistro was part of the Anatara chain and whilst was a very nice experience, summed up perfectly the equation: immaculate grounds, a privileged setting (guests can only use the pool if staying at the hotel), well-dressed staff and nicely presented food, that was hugely expensive compared to what you can get on the street and not actually that much heightened in terms of food.  Larb Pla was essentially a salmon tartare in a glass with shallots, rice powder, kaffir lime, coriander and banana crisps, the latter being a little too sweet for the salmon which had a huge kick of unannounced chilli.  The satay gai (chicken) was harmless, but I have had far more tender satay for far less in a Sunday market in Chiang Mai.

A lovely place, don’t get me wrong and £18 for these two starters and a very refreshing coconut is not the end of the world, but is also the textbook version of why dining in street stalls in the Far East can be far better when you can get sometimes better products at a fraction of the price.  Therefore, the price here is mainly for the overheads of the venue, rather than the quality of food.

Food Grade: 63%

Hotel entrance from beach
South facing view
North facing view
The bistro area
Beautiful coconut
Larb pla (1)
Larb pla (2)
Satay gai
Dining seat view

Location

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  • Food Rating - 63%
    63

Summary

Stunning setting
Beachside location

Price is mainly for overheads of the venue rather than the quality of food

Restaurant Details

Michelin Stars: N/A

Cuisine: International

Address: Ban Tai, Ko Pha-ngan District, Surat Thani, Thailand

Website: The Bistro at The Beach (Koh Pha Ngan)

Telephone: +66 77 956 660

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About Me

meMy hobby-turned-passion began to evolve during my assignments to London where I was fortunate enough to be able to explore all the Michelin starred restaurants in my spare time and as a result, I gradually built up a catalogue of all these venues.

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