Krua Phranang – Thai Restaurant, Krabi
Words: Claire Matheson
Photos: Monica Tindall
A true ode to tree-top dining, Krua Phranang is located directly on Phra Nang Beach, combining Railay Peninsula’s best formal dining with spectacular sunset views out over one of Thailand’s best stretches of coastline. Opening at 5:30pm, Krua Phranang offers traditional, elevated Thai cuisine, honouring local ingredients and flavours with refinement. The ideal location within the Rayavadee resort to watch the sun sink below the horizon and listen to the breaking waves, dinner at Krua Phranang is served against the breathtakingly scenic backdrop of Ko Rang Nok, Ko Poda, Ko Kai and the various outcroppings of limestone islands dotting Thailand’s Andaman Sea coastline.
Perched up amongst the canopy of giant figs and blackboard trees in Rayavadee’s beautiful grounds, nestled in between towering limestone cliff faces, we watch rock climbers, swimmers and people on the beach below as they soak up the last rays of the golden hour. Our unbeatable views are accompanied by the heady scents of lemongrass, garlic, ginger and other delicious Thai aromatics wafting through the restaurant.
Krua Phranang Thai Restaurant, Krabi
Like all of Rayavadee Resort’s villas and facilities at Rayavadee Resort, Krua Phranang is circular, the restaurant enveloping a grand central staircase held up by four wondrously huge tree trunk poles strung with oversized woven basket lamps. The entry is adorned with various ornate hanging lanterns against a backdrop of hand-made Thai mirrored tiles. Broad, low eves provide a feeling of seclusion and privacy while also protecting against the elements. The restaurant also has two glass-enclosed VIP rooms for more intimate conversations without interrupting the incredible view. On the tables, natural-toned decor is shot through with muted golds, offset elegantly against gold cutlery and handcrafted regional blue and white ceramic tableware.
Seated by our wonderful host, we are brought chilled hand towels infused with Rayavadee Resort’s signature lemongrass scent. We order San Pellegrino sparkling water with citrus (THB350) and fresh young coconuts (THB220) harvested onsite from Rayavadee’s coconut trees. Revitalising and cooling, we sip on the coconuts, munching on rustic prawn crackers as we watch the spectacular colours of the sunset from our vantage point.
Thai Restaurant
We have the Yam Ponlamai Goog Sod (THB590), a striking mixed Thai fruit salad with locally caught prawns, and a chilli and lime dressing for appetisers. The fruit salad combines diced staples of crisp red and green apples, maroon grapes, and spheres of watermelon and rockmelon on a bed of lettuce. Segments of sour pomelo are balanced with naturally sweet pineapple and a segmented mango cheek. A sprinkle of black and white sesame seeds and edible flower petals adds texture and aroma.
A traditional Thai favourite, the Tom Yam Goong is a fragrant hot and sour tomato-based soup with warm and healing ginger and lemongrass (THB450). Tom Yam is Thailand’s soul food, spicy with chilli and briney, seafood saltiness from two monstrous prawns. The prawns are plump and fleshy with just-cooked tenderness. Served with a local brown rice variety, this healthier option does not compromise on flavour.
Chef’s Specials
Tonight’s Chef’s Specials have been created to celebrate and highlight Thailand’s treasured local-grown ingredients and cuisine. The Gai Betong Phad Macadamia (THB690) comes with pan-fried Betong chicken, a rainbow of capsicums, spring onions, thickly diced onions, and a subtle note of chilli, served on a nest of ultra-thin, crispy taro fries. Juicy and packed with flavour, the mouthwatering Betong chicken is only overshadowed by the soft crunch of a generous inclusion of roasted macadamia nuts from the Chiang Mai province.
No Thai main meal would be complete without a green curry. Krua Phranang’s Special Gaeng Kiew Waan Avocado is a unique spin on a classic. A lightly battered and fried Thailand avocado half is served with a range of seasonal vegetables in ‘Grandma’s green curry’ sauce. This creamy green curry can be made to your preferred level of spice, with thick chunks of Bentong ginger, cauliflower, baby onions and corn, heirloom carrots, yellow capsicum and bulbous baby eggplants for a complex array of flavours in a dish that is as tasty as it is aesthetic.
Dessert
A plate of Kao Nieow Mamuang, or mango sticky rice with coconut milk (THB350), never disappoints. Krua Phranang’s rice is chewy while soft, holding its shape to collect the salty-sweet milk syrup. Delicate ribbons of mango are arranged in a wave with a buttery sesame wafer for juxtaposition.
An entirely original dessert we’ve never tried before, the Jasmine Rice Flan (THB320) is similar in texture to a panna cotta but with a creamy rice texture carrying floral flavours of jasmine flowers, similar to rose and orange blossom. Smooth and thick, it pairs well with vanilla ice cream, also infused with jasmine. A grown-up version of childhood rose, or musk lollies, it is nostalgia-inducing and thoroughly delightful.
Krua Phranang Review
Whether you are a guest of Rayavadee Resort or staying elsewhere on the Railay Peninsula, a dinner at Krua Phranang is a dining experience you will want to treat yourself to. A full vegetarian menu is available, as well as meat and seafood menus, with allergens and spice levels clearly indicated.
Reasons to visit Krua Phranang, Krabi: Elevated Thai cuisine with exceptional sunset views. Our top picks were the Tom Yam Goong, Chef’s Special Gai Betong Phad Macadamia, and the Jasmine Rice Flan.
Krua Phranang Thai Restaurant
Rayavadee, Krabi
214 Ao Nang, อำเภอ เมือง Krabi 81000, Thailand
+66 (02) 301 1861
www.rayavadee.com
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