At Baan Talay, Thailand's many kitchens come together under one roof, waiting to be discovered one dish at a time.

OVERVIEW

Set between the Andaman Sea and the tranquil lagoon, Baan Talay is a Thai dining house by the water, sharing familiar flavours, regional recipes and dishes made to be enjoyed together. The house is built around a simple idea: to welcome people in, share a meal and help them discover something about Thailand.

The menu travels through the country’s different regions, bringing together recipes from Southern homes, Northern hearths, Isan communities and Central Thai towns. Alongside familiar favourites are lesser-known dishes, native ingredients and traditional cooking methods that are gradually disappearing from everyday dining. Curry pastes are pounded fresh, seafood reflects the restaurant’s connection to the coast, and each dish is prepared with respect for the people and places it comes from.

The experience continues beyond the food through Thai-grown ingredients, local producers, Thai spirits, Ya Dong, teas and cocktails inspired by the flavours and stories of the country. Every drink is rooted in Thailand, celebrating local craftsmanship and the rich diversity of the kingdom’s landscapes. Quiet house rituals and thoughtful details throughout the dining space invite guests to look closer, ask questions and discover more during their visit. From pantry stories and seasonal ingredients to the people behind each product, every visit offers a new perspective on Thailand’s culinary heritage.

Guests may dine inside the house or on the open-air terrace surrounded by tropical forest. Warm, relaxed and made for sharing, Baan Talay welcomes couples, families and friends to spend the evening together. More than a restaurant, it is a place where conversations begin over shared dishes, forgotten flavours find their way back to the table, and every guest leaves not only having enjoyed a meal, but having discovered something new about Thailand.

AMBIENCE

Baan Talay’s design is inspired by the feeling of a traditional Thai house by the sea — a place where people naturally come together to share food, stories and moments. The space reflects the simplicity of Thai living, combining familiar local elements with a relaxed and welcoming atmosphere.

The interior brings together natural materials, earthy tones and handcrafted details that create a sense of comfort and connection. Rather than being overly formal, the design captures the charm of a Thai coastal house, where guests can feel at home while experiencing the beauty of Thai culture through the surroundings.

The open-air terrace extends the dining experience into nature, with views of peaceful landscape and tropical forest. Gentle lighting, natural textures and thoughtful touches create a calm and inviting setting for everyday meals, family gatherings and meaningful occasions.

Baan Talay celebrates the simple pleasures of Thai hospitality — a warm welcome, authentic flavours and the joy of sharing a meal together in a relaxed seaside setting.

MUST-TRY

Food
- Phuket Local-Farmed Sea Grapes Seaweed Salad (Yam Sah Rai Puang A-Ngoon)
- Southern Sour Curry with Sea Bass & Phuket Pineapple (Gaeng Som Phuket)
- Rainbow Phuket Lobster in Choo Chee Curry (Choo Chee Goong Mangkorn)
- Trang-Style Braised Pork Belly with Taro (Kao Yuk)
- Bamboo-Roasted Chicken with Grilled Beaten Egg (Lham Gai - Khai Pam)
- Trang Heritage Roasted Pork Belly (Moo Yaang Muang Trang)

Beverage
- Ya Dong Library
- From Place to Pour
- The Botanical House
- Craft Thai Sodas

FOOD

Baan Talay brings together the flavours of Thailand from the North and Isan to the Central region and the South. The menu combines familiar Home Favourites with lesser-seen regional recipes and forgotten tastes that are gradually disappearing from everyday Thai dining.

Among these are Larm Gai Khai Pam from Phitsanulok, a rarely seen Northern dish from the jungle, and Kao Yuk from Trang, a recipe closely connected to Chef Oat’s roots and the food traditions of his home province. Other highlights include Southern sour curry with sea bass and Phuket pineapple, Songkhla Lake Prawn Tom Yum, Phuket lobster Choo Chee curry and tableside-carved Trang roasted pork belly.

The menu also features less familiar local ingredients and proteins, including venison, wild boar and a spicy red ant egg salad from Isan, inviting diners to explore tastes beyond the expected.

Each dish is prepared with bold, traditional flavours, local produce and ingredients sourced from artisan communities across Thailand, staying true to an unapologetically Thai expression of taste. The experience continues through a beverage selection made entirely in Thailand, from regional rice varieties, Thai desserts, locally grown coffees and teas to house-infused Ya Dong, botanical soft drinks, sodas, Thai-inspired cocktails and a growing selection of Thai wines.

PRICING

THB 500++ to THB 1,000++

ABOUT CHEF

Chef Chutiwat, known as Chef Oat, born in Trang, carrying with him the flavours of home, family ceremonies and meals prepared by grandparents, aunties and neighbours. Quiet by nature, he lets his cooking speak through fresh herbs, hand pounded curry pastes, native ingredients and recipes that require time, patience and close attention.

At Baan Talay, he is known as The Keeper, not because of awards or titles, but because of his commitment to protecting tastes that are slowly disappearing from Thai kitchens. He does not soften a dish simply to make it more familiar. Whether a flavour is bold, bitter, herbal, fermented or deeply spiced, he respects the reason it was created that way.

Through dishes such as his Kao Yuk, Chef Oat shares more than a recipe. He brings forward the memory of Thai home, where food is prepared together, served generously and remembered long after the meal has ended. His purpose is simple: to cook honestly, listen closely to the ingredients and keep these tastes alive for the next generation.