Bucha Gallery & Restaurant

A Beautiful and Delicious Restaurant in Chalong

Bucha Gallery & Restaurant is a superb venue in Chalong where guests can enjoy Thai antiques and authentic southern cuisine, run by the talented Chef  Wina, who learned home cooking from her mother Kae Ying as she ran a shop on the market in Pak-Phanang Nakhon Si Thammarat, which is located 200 kilometres east of Phuket, on the east coast of Thailand.

Bucha Gallery & Restaurant looks modest from the outside and is easily missed as cars tend to drive fast in this part of Chao Fa Road, just opposite the Land and Houses estate.  As you pass the door, the decoration is surprising, both sophisticated and elegant in a well-balanced way. The walls are covered with paintings, statues of monks and Buddhas, and a lot of those typical amulets so important to Thai culture. The team is also dressed simply and elegantly, which adds a touch to the experience.

On Saturday, the restaurant often plays Thai classical music or Jazz music from 6.30 pm to 9.30 pm, and it is a good idea to book in advance on these nights.

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The food at Bucha Gallery & Restaurant

We were four people, so it was nice to be able to share many dishes, the way it should always be done when enjoying Thai food at the restaurant. The food was so beautifully presented, with great attention to detail, and many dishes came with edible flowers as decoration. Thankfully, the menu is widely illustrated with beautiful photos, and there is an English version to help you select.

Like often in this kind of upmarket restaurant, the prices at Bucha Gallery & Restaurant are a bit on the high side, with an average of 400 baht per dish, but look at our photos, this is not your usual dining experience, but a place to go for a special event or for those who appreciate this unique kind of cuisine.

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Yum Samun Pai (Mixed Herb Salad)

Chilled seabass with seven fresh herbs: shallots, khalif leaves, lime, lemongrass, chilli, and two types of ginger. The fish is delicate and the herbs do most of the work. Dressing is fish sauce and palm syrup, so you get that sour-sweet-salty balance southern Thai food does so well. Light enough to start with, but filling enough to share.

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Khao Yum (Herbal Rice Salad)

This is Chef Wina’s family recipe from Nakhon Si Thammarat. A big plate arrives with rice in the middle and small piles of herbs and toppings around it: rose apple, stink beans, betel leaves, roasted coconut, fish floss, and more. You mix everything together with the bodu fish sauce and curry paste. It sounds complicated, but it works. One of those dishes where every bite tastes slightly different, an all-time customer favourite. It brings out the freshness of each herb and the complex flavour that sparks diners’ palates.

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Yum Ple Gluey (Banana Blossom Salad)

Banana blossom with prawns, shallots, chilli, Krabi cashews, and boiled egg. The banana blossom has a mild crunch, almost like a cross between cabbage and artichoke. The prawns were big and fresh. Good if you want something lighter between the heavier dishes.

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Tom Lakum Pla Klapok (Tom La Khum Mullet Fish)

A sour fish soup from Nakhon Si Thammarat. The mullet comes from fishermen in Pak Phanang, and the key ingredient is La Khum fruit, which they have to bring in from the south. Tangy and fragrant. Not a soup you’ll find anywhere else in Phuket.

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Loon Khung Som (Pickled Shrimp Salad)

Small pickled freshwater shrimps served with steamed egg. The shrimps are sharp and salty, and the egg softens everything out. Simple looking, but the flavour is strong. Works well as a side dish.

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Pla Dok Talay Tod Camin (Wild Caught Catfish)

Fried catfish with turmeric and garlic. The garlic is the star here, salty and crispy. The fish underneath is tender. We kept picking at this one even after we were full. Southern Thai comfort food.

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Moo Kluay Glua (Salted Pork Belly)

Pork belly baked in a salt crust. The outside is crispy and shatters when you bite into it. Inside is soft and fatty. Rich, so you don’t need much. Good with rice and the lighter salads.

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Cloud Coffee

Double espresso folded with whipped egg white, poured over cold milk. Hot on top, cold underneath. Looks impressive and tastes like a dessert. Nice way to finish.

More Photos of Bucha Gallery and Restaurant

Your Chalong Travel Guide