Description
Coconut soup, shrimp basil and crisp spring rolls arrive beside a water view that catches the last light over Ban Saladan. May’s kitchen moves between Thai staples, Vietnamese dishes and French desserts without turning dinner into a passport-control exercise.
The rooftop terrace is the reason to linger over cocktails, coffee or a cold beer. It sits above the old ferry-side waterfront, facing mangroves and open water. Sunset here has the useful quality of making a second drink seem medically sensible.
May cooked in France for seven years, and the French side appears properly in the tiramisu and panna cotta. Vietnamese dishes are worth seeking out too; they give the menu a character missing from the standard island curry-and-pad-thai circuit.
A few simple rooms sit above the restaurant, close to Saladan Market and Walking Street. Stay here for a quiet base with a terrace you will keep returning to after dark; eat here for the Thai-Vietnamese-French cooking and leave room for dessert.
Highlights
- Thai, Vietnamese and French cooking from May's kitchen
- Tiramisu and panna cotta made in-house
- Rooms near Saladan Market and Walking Street
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