Baifern Restaurant
Description
Moo krob with sweet red sauce over rice is the plate to chase at Baifern, especially with Chinese sausage alongside. The crispy pork has the proper crackle, and it explains why this over-water Sala Dan spot has regulars.
Aunt Ben’s cooking leans into full Thai flavour: fiery khua kling, aromatic tom yum soup, green curry and basil chicken with a fried egg. Ask for your preferred spice level and mean it. The green mango and herb salad with crispy pork is another strong call, while vegetarians get more than the usual apologetic fried vegetables.
Tables face the water and the bridge, giving lunch a view without turning it into theatre. Fresh orange juice, watermelon shake and the coconut-yoghurt shake suit the heat; the latter is practically a drink wearing sunscreen.
Baifern is best for a proper Thai meal before or after the ferry, not a quick grab-and-go stop. The kitchen takes its time, so settle in with the sea under the floorboards and order food worth waiting for.
Highlights
- Strong southern Thai dishes including khua kling, green curry and tom yum soup
- Waterfront tables overlooking Sala Dan bridge
- Substantial vegetarian selection, including lemongrass and mango salads
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