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Takieng means 'lantern' in Thai, referring to the local fishermen's daily routine of taking the long tail boat with their fishing nets and lanterns to catch fish at night to avoid the heat from the day's sun. The restaurant serves authentic Southern Thai cuisine and rare local dishes made with ingredients like mole crabs and Lin Harn leaves, which can be found exclusively on Mai Khao beach.
- The Taste of Phuket’s Shores
Discover the essence of local flavor with our Special Menu of the Month, featuring three signature egged squid dishes: Pla Muek Kai Tom Som Jeed, Pla Muek Kai Yang Kamin, and Pla Muek Kai Phad Waan. Each dish is crafted with squid freshly caught just steps away at Sarasin Bridge, bringing the ocean's bounty straight to your plate. From the tangy warmth of Tom Som Jeed, to the bold, turmeric-kissed char of Yang Kamin, and the sweet-savory harmony of Phad Waan, this flavorful trio brings the rhythm of the Andaman Sea and the comforting soul of Southern Thai kitchens to life. Priced at THB 520++ per dish.
- Crimson Kiss - Special of the Month
A story written in shadows and soft light.
Bold yet elegant, Crimson Kiss blends Olmeca Tequila, Triple Sec, lime juice, and simple syrup, crowned with a float of red wine. It's a cocktail that lingers like a whispered secret—smooth, sultry, and unforgettable. Priced at THB 390++
- Taste Our SignatureOne of Takieng's signature dishes that you must not miss! PLA KAPONG MIENG KHAM -- Deep fried whole Sea Bass with classic tamarine sauce, shallot, chili, dried shrimp, searved with betal leaves - perfect dish to eat with a bowl of jasmine steamed rice.
- Takieng Sea Grilled
Experience our Takieng Sea Grill, where a bounty of Andaman's finest seafood awaits—Sea Bass, Tiger Prawns, Squid, Rock Lobsters, and Mussels, each grilled to perfection. Enjoy this feast with our signature Takieng dipping sauce, only at Takieng Restaurant.
Priced at THB 2,000++
- Bu-Nga Cocktail
A Southern Thai-inspired creation, crafted with sustainability in mind.
Named after the Thai word "Bu-Nga," meaning flower, this cocktail blooms with inspiration drawn from Khao Yum—the vibrant Southern Thai rice salad. This colorful dish features blue pea flower-infused rice, fresh herbs, shredded vegetables, toasted coconut, and dried shrimp, all brought together with a tangy-sweet fermented fish sauce dressing (Nam Budu).
Priced at THB 390++ per glass
- Sip the Spirit of ThailandExperience Thai Craftails at Takieng Restaurant—a unique collection of locally crafted spirits and ingredients, blended to create exceptional cocktails with a distinctive local touch.
Kitja Muakin, known as Chef Ja, brings over 12 years of culinary experience to his role as Chef de Cuisine at Takieng. A graduate of Dusit Thani College in Bangkok, his career has taken him from Phuket to Bangkok, then abroad to Macau, before returning to Thailand to further refine his skills across several renowned Thai restaurants. Inspired by his mother's love for cooking, Chef Ja now presents bold, authentic Thai flavors using locally sourced ingredients—showcased in his signature dish, Kuo Kling Pla Mong, and a rotating menu that changes every two months. "I want guests at Takieng to feel like they're enjoying a Thai-style home-cooked meal," he shares.