Post Views: 5

Good French Food at Good Prices for 30 years!

Content show

I first walked into Black Cat sometime in the late 1990s when Bang Tao was still a quiet stretch of road with almost nothing on it. Finding a proper French bistro out here felt slightly surreal. Philippe, the French chef who runs the place with his Thai wife Meow, was already cooking the same classics back then. That hasn’t changed much, which is exactly the point. Black Cat has been feeding the Bangtao crowd since 1996 and still does it better than most.

What Kind of Place Is Black Cat Restaurant?

The building is open-air bamboo and wood, with dim lighting, a well-stocked bar running along one side, and a Chat Noir poster on the wall that gives the whole thing a slightly Parisian nod. It’s casual and comfortable. Tables fill up with a mix of expats, long-stay visitors, and hotel guests from Laguna. There’s a pool table, a dart board, and a big screen showing live sport. Not pretentious at all.

What to Eat

The menu covers French, Thai, and Mediterranean dishes, which sounds like it shouldn’t work but mostly does. The French onion soup is the real thing. The pork chop with mushroom sauce keeps people coming back. Pasta and pizza sit in the 350 to 490 Baht range. Western mains run from around 350 Baht for the rotisserie chicken up to 950 Baht for an Australian beef tagliata. A two-course dinner with a beer typically lands somewhere between 600 and 900 Baht per person after the service charge and VAT.

The Thai side of the menu is worth trying, too. The grilled pork neck and the wagyu brisket are both good choices. Don’t skip dessert. The pastry chef makes everything from scratch each morning, and the crème brûlée is one of the better ones you’ll find in Phuket.

👉 to advertise on Phuket 101: Click Here

Good to Know

Black Cat is on Bandon-Cherngtalay Road, opposite Porto de Phuket. Free parking out front. If you’re staying in Laguna, they run a free shuttle for tables spending 500 Baht or more, which takes care of the drink-driving question neatly.

Philippe still comes around to check on tables most evenings. That personal touch is part of why people keep returning after all these years.