Neng's Kitchen
Description
Pumpkin curry with pork is the plate to start with at Neng’s Kitchen: rich, warm and properly Thai, with enough spice to remind you this is not a hotel buffet. The yellow curry and panang are equally strong, and the crab spring rolls disappear with suspicious speed.
Chef Neng cooks the sort of food that turns one dinner into several. Larb gai, sticky rice with mango and a generous run through the curry section make a fine case for lingering, while breakfast gives the place a useful second life before the beach day begins.
The room sits on the main road now, not at the old beach location, so don’t follow outdated memories into the sand. It is relaxed, inexpensive and built around food.
Spice requests matter here. Ask for Thai-hot only if chilli is part of your personality, not a passing holiday experiment. Cooking lessons cover dishes such as panang and larb gai, and Neng explains the techniques in English without turning the session into a school exam.
Highlights
- Crab spring rolls and mango sticky rice make a proper meal of the menu
- Thai cooking lessons cover panang and larb gai
- Cheap, relaxed meals on the main road
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