Captain​ Cook Lipe​ Restaurant(Sashimi, Seafood, Chef's​ ​table)​ ร้านอาหารกัปตันคุ๊กหลีเป๊ะ​(ซาซิมิปลาไทยในสไตล์เชฟเทเบิ้ล) — Restaurant in Ko Lipe

This spot has some amazing potential… the owner is absolutely lovely, and the ingredients are as high quality and fresh as I’ve ever had. If you want fresh seafood with a chef’s table style experience, come here. The restaurant is young, so there were a few things that still seem to be works in progress.

What’s amazing: -The quality and freshness of the seafood -The sashimi plate, including the lobster—I’ve never had sashimi lobster and it may be the best lobster I’ve ever had. -The dining room was quaint and intimate -The owner was beyond lovely and made us feel right at home. -The owner helped book a taxi to return us to our hotel

Since I didn’t really know what to expect, I’d like to share some general feedback and a few things that could help other diners: -The restaurant is super tucked away in a very local neighborhood. -There are 2 menu options, both 5 course: fish only or fish + lobster. The lobster is on the sashimi plate. -As of this review, the restaurant only accepts cash—if you opt for the lobster, be sure you have enough cash. -Compared to other restaurants in Lipe, it’s on the expensive side (especially if you opt for the lobster), but for the quality of ingredients alone, it’s worth it. -Some of the dishes could have highlighted the fresh ingredients better—for example, our first course had a very heavy portion of creamy dressing and lettuce that masked the amazing smoked fish, and our soup course had a milky base with fried egg that overpowered the amazing fish. -While there appears to be some mixers for alcoholic beverages, there was no real drinks menu or offering. -The bathroom was clean, but bare—we had to ask for soap to wash our hands.

The restaurant is young and with some small refinements, this would definitely be a 5* experience for me!

Thank you to the owner for an amazing dinner service and a...

Small quaint restaurant that sits only 6 persons that serves omakase (chef-curated dinner). We did a booking via WhatsApp. The restauremg within 5 mins which is impressive.

We had a 5-course fish dinner.

The chef took time to explain to us what each dish was and how it was prepared. The meal was designed based on his daily catch from the sea. He even showed us videos on how he treated the fish he caught in the morning.

Our menu: Appetizer: Thai Style Fish Salad Sashimi: 3 fish sashimi (Red Snapper, Morley Fish & Yellowtail); treated using the traditional Ikejime method Main course: Japanese-style spaghetti using mirin & sake, sautéed mushroom, tempura red snapper, tempura onion & tempura enoki mushroom. (One of the best tempura I have eaten, light & crispy!) Soup: Red snapper in Dashi soup using groupa as stock base Dessert: Homemade coconut icecream with butter crossiant base and dried fish sprinkles. Interesting mouth feel of sweet & Savoury. Very well balanced.

Every dish comes well presented.

Overall, we had a very enjoyable meal. It would be up another level if there was some sake along with the meal.

Definitely, a highlight of the trip to Koh Lipe.

(Side Note: I observed that one of the diners had her meal with cooked fish instead of sashimi. So I guess if you are not into raw fish, you can inform the restaurant...

The experience is perhaps what you would expect from a small, local island omakase experience.

The food whilst fresh and interesting did not live up to expectations based on reviews.

The chefs table option did not include any choice (no lobster or shellfish) or drink choice (we had to make an emergency wine trip to 7/11)

The chef was lovely and attentive however we were the only diners so felt the atmosphere was a bit lackluster.

There’s A LOT of potential here, Tuesday is clearly passionate about food. However we felt that we would like: choice in meal offerings wine menu ambient lighting more complex flavors more menu consistency We felt slightly robbed of the experience when comparing other diners premium menus, perhaps balancing consistency and price points should be taken into consideration. Perhaps this restaurant would thrive more with a focus on sashimi rather than a...