Restaurants & Food in Krabi


Food in Krabi


Krabi has good food.

Southern Thai food, Central Thai, Northeastern Thai, Western, Indian, and Chinese are all available in various locations across Krabi. Prices range from cheap street vendors to expensive hotel restaurants. Overall Krabi food is slightly more expensive than many other Thai locations.

What constitutes a good restaurant is open to debate — people’s tastes can very different. As an example of this, the restaurant that is usually considered the best overall Thai food in Krabi by Thais is not even listed in TripAdvisor's 125+ Krabi restaurants, while the one they list as number 1 is unknown by almost all locals.

In order to give good advice on eating, a number of factors need to be taken into account: the type of food (Thai, Western), location, price, atmosphere, etc. For a Thai restaurant the factors are: location, price, spice (hot) level tolerated, types of dishes (seafood, vegetarian).

If you email us with specific information on what you want, we can give you advice on places to eat.

On the website, we will list some restaurants in each location that have good reputations but will not rate them. That's a highly subjective process, which might lead a visitor in the wrong direction.

Ordering & Eating a Thai Meal


Eating Thai style is a science (or an art).


There are two styles of eating Thai food when going out. The first is for one-plate dishes — like noodles, pad Thai, fried rice, etc. — where each person orders his/her own dish.


The second style, almost always followed at home and at most full-menu restaurants, is to eat family style. Dishes are ordered and shared. An item on a Thai menu — like green curry or tom yum — is not intended for one person. It is meant to be placed in the center of the table and dipped into by all. In this way, each person can enjoy each of the items ordered. Thais find it strange when tourists order and eat their own single item — they’re missing out on the full experience of a Thai meal.


Except when eating noodle dishes, Thai meals are always accompanied by plain white rice (hand-milled and brown/red rice is available in a limited number of restaurants). Each person is served his/her own rice and then transfers a SMALL portion from the central plate/bowl to his/her plate. A Thai only takes from one dish at a time (except for condiments) and only enough for one or two bites. They do not load up their plate with a full meal. A person rotates through the dishes, selecting the sequence according a personal preference.


Thais always eat rice on a plate with a spoon and fork. Except for some items like a whole fish, which can be divided with a spoon, Thai food is prepared with all the ingredients in bite-size pieces. Using a spoon is important because the sauces can be spooned up with the rest of the ingredients. (In some Khao Tom – boiled rice – restaurants rice is served in a bowl and eaten with chopsticks. Noodles are eaten with chpsticks.)


In order to get full enjoyment from your meal, we encourage you to eat with a spoon, in spite of what your parents told you growing up.


Ordering a Thai meal takes thought. Types of spices (curries) and degrees of spiciness should be balanced. A meal for four people would typically include one vegetable; one soup or liquid curry; one or two spicy, wok stir-fried meat/chicken/pork/fish items; and a yum-type salad (spicy sour salad).


Thai dishes range from hot to room temperature. Some are served on hot sizzling platters or with flame burners underneath, but most dishes are eaten warm.


When ordering a Thai meal, the convention is to order one or two more items than the number of people eating. This will depend on the dish portions, which range wildly in Krabi restaurants.



Thai Food Categoried


Gaeng (kaeng) = Curry

A gaeng is made with a base of herbs and spices. In southern Thailand, it is almost always spicy hot. The bases range from soupy curries combined with stock or coconut cream. The gaeng may be boiled or stir-fried. Typical gaengs are :


Gaeng Som     

Yellow Curry Soup made with turmeric base + fish

Gaeng Kiow Wan

Green Curry Soup made with coconut cream base + chicken

Gaeng Karie

Curry – more like what Westerns know from Indian curries – stir-fried with turmeric curry powder + crab/chicken

Gaeng Prik/Pet (Prik is the Thai word for chili)           

Chili/Spicy Curry + chicken/pork/beef/seafood

Gaeng Jert      

Bland Curry made with soup stock + chopped pork, vegetables, and vermicelli noodles

Gaeng Gati     

Coconut Cream Curry with a base of the liquid from pressed fresh, soft coconuts (Gati) + chicken/seafood



Malay influenced dishes made from fragrant spices stir-fried with beef or pork


Dtom (tom) = Boiled 

Dtom (tom) is always a soup. There are many version, but the most well known is Tom Yum, which is made from a lime and lemongrass base. It comes in two versions: a clear broth and a ‘cloudy’ soup made with roasted chilies and chili oil and milk. A second well-know tom is Tom Kha, or galangal soup. Tom Kha is made with the galangal root (related to ginger) and lime in a coconut cream soup with chicken/seafood.



A Yum is a cold salad made with a light sauce of lime (sour), fish sauce (salty), chili (spicy), and palm sugar (sweet). Added to this are shallots, cilantro, cherry tomatoes, and mint plus another main ingredient like shrimp/seafood/mushroom.


Paht (Phat) = stir-fried

Many dishes are made with herbs and spices stir-fried in a wok. These range from spicy hot to not hot.

Neung = steamed

Seafood is often steamed


Tort (Thot) = deep-fried

A number of dishes are made by deep-frying, usually in soy or palm oil. (Palm oil isn’t as bad as the US and European soy bean farmers’ propaganda has made it out to be, although it is an oil and should be eaten in moderation.) Some restaurant use sunflower oil, which is more expensive.


Som Dtam (Som Thum) = pounded lime

The main ingredient of Som Thum is green papaya, which is pounded in a wooden pestle with lime juice, palm sugar, fish sauce, garlic, and fresh chilies. String beans, cherry tomatoes, dried shrimp, and peanuts. This is Thum Thai. There are two other versions, one with small fresh-water crabs), added whole — Thum Pu. The final version, popular in Northeastern Thailand, is made with fermented fish, which has a very strong smell and flavor. It’s only for the really adventurous who like fermented fish.



A laap is similar to a Yum, but it has slightly different ingredients (pounded roasted rice) and is usually made with a minced main item like pork/chicken/duck/catfish. This is originally a Northeastern dish.


Khao Niow = sticky rice

Khao Niow is a veriety of rice with a high strarch content. This glutinous rice is steamed in a wicker funnel and is served with Northeastern dishes: fried chicken, Som Thum, grilled sausage, spicy beef salad, and other spicy items.

Pre-prepared Ingredients
Fried Spring Rolls
Shrimp 'Yum' Salad
iFresh Watermelon Juice