Ko Yot Thai Restaurant — Restaurant in Phang-nga Province

A small family run restaurant with The best thai food in Khao lak hands down (especially if you are not a vegetarian and love pork). Their Thai food is authentic and the restaurant is so good it’s worth coming to Khao lak just to eat here - seriously- it’s that good. Get anything that has the uncles (chef) crispy roast pork in it and it will be a block buster dish. There prices are super reasonable as well and about half the rates as the more touristy spots charge (I would like to clarify that I have nothing against the touristy spots ) and I tried quite a few places with over 4.4 star ratings but nothing came close. One caveat - my wife and I love spicy food and this place doesn’t water down their flavours unless you specifically ask for your dishes to be very mild. If you don’t eat much spice then this place may not be to your liking. P.s the pics I put up do not do justice at all too how good...

Here is a fantastic place that captures the true essence of southern Thai cuisine with skill. Our dining experience there was amazing, showcasing the best of local flavours. The sour curry perfectly blended bold, tangy, and spicy flavours, while the stir-fried squid with squid ink pleasantly surprised us with its rich umami taste. The stir-fried Liang leaves with eggs highlighted the chef's expertise in blending textures and tastes. The fried shrimp with sweet and sour sauce was a delightful combination of crispiness and a tempting glaze. The steamed sea bass with soy sauce was outstanding, featuring very fresh fish complemented by savoury soy notes. The warm and attentive staff, along with careful attention to presentation and taste, make this restaurant a must-visit for those seeking an authentic taste of southern Thai cuisine...

I have been driving past this place for years. Doesn't look like much from the front, but don't let it fool you. You are in for a treat. The dining area is small. There are a few staff, the chef and his wife. Turns out she worked in my kitchen back when I was the chef at La Flora! Her husband has a great palate has been well trained in the past. His food has a slight Cantonese influence to it. We had fried whole snapper with toasted garlic and fish sauce, baby squid stuffed with minced pork and glass noodles in savory broth, and a wonderful pork with garlic and black pepper that rival Sichuan equivalents. The food does take its time to reach your table, so sit back and enjoy the amazing smells wafting through the dining area. There is a small parking lot next to the restaurant, which...