Into Thai

SETTING

This buffed dark-wood restaurant in the south of Phuket island is a splendid example of how Evason utilises space and texture to the maximum without compromising on comfort and atmosphere. The restaurant faces eastward and on clement nights windows are opened to reveal an impressive panorama of seascape and lush island greenery.

FOOD

Into Thai, as the name implies, is dedicated to Thai cuisine and delivers it very well without any pretentious trappings and overexaggerated western prices. Piping hot prawn spring roll looks and tastes as though the dish was made merely moments before serving. Vegetarian spring roll and fish cake are the real thing, complemented by a delicate plum dipping sauce, with tom yum pla to follow. Seafood salad is light on spice, allowing one to appreciate the delicate collage of tastes. Both main courses, duck curry and pla nueng manao, are served with rice. Steamed sea bass is tastefully presented and rather than featuring the whole fish on a plate, it is served as a fillet. Western and some Thai desserts are offered here and chocolate cake and ice cream are a nice way to end the meal.

WINES

Into Thai sits adjacent to Evason’s wine cellar so diners can order at will from one of the island’s most extensive selections.

SERVICE

A competent, experienced and discreet team that never appears flustered and is attentive to diners’ needs.

PRICE

Without alcohol, a couple can dine well at Into Thai for 1,600 baht.

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