Kluay Mai Thai Restaurant

A Hidden Home Kitchen Recommended by Michelin Chefs

We first heard about Kluay Mai Thai from local chefs and Michelin-starred chefs in Thailand, including Chef Ton from Le Du, whose work in Bangkok helped put modern Thai cuisine on the map. That kind of tip usually means two things: hard to find and worth the effort. Kluay Mai Thai turned out to be both. We drove into Chalong, followed a quiet lane, and stopped in front of what looked like a private Thai house in the middle of nowhere. For a moment, we thought we had the wrong address. Then we spotted the tiny sign, the front patio, and two tables already set with plates and metal tumblers, and we knew we were in the right place.

Inside felt like visiting someone’s home, not a formal restaurant. There are only a handful of seats, so booking and pre-ordering are essential; the kitchen cooks to plan, and that’s part of why flavours land so precisely and fast at the table. There were only three or four tables, with the usual red plastic chairs you find in a local restaurant, and a few portable electric fans. It felt like eating at a relative’s place who cooks very well and doesn’t waste time on decoration.

What We Ordered

Phak Miang Pad Khai Goong Siab – ผักเหมียงผัดไข่ กุ้งเสียบ

Phak miang phat khai kung siab: Stir-fried young pak miang leaves (Gnetum gnemon) with egg and kung siab, local salted smoked sun-dried shrimp. The soft, slightly nutty leaves pair with scrambled egg for a mild, comforting dish, while the kung siab brings a concentrated salty–smoky flavour. Common in Phuket and Phang Nga home cooking.

Kaeng Liang – แกงเลียงผักรวม

Kaeng Liang (mixed-vegetable curry/soup) isn’t just another Thai dish; it reflects everyday home cooking built on local flavour foundations. Long before chillies were introduced via the 16th-century spice trade, Thai cooks used black pepper, or even long pepper, to deliver the heat. In kaeng liang, you’ll taste that legacy: a light yet aromatic broth packed with mixed veggies, shrimp paste, and pounded peppercorns for a gently warm finish. It’s simple, authentic, and a perfect counterpoint to Phuket’s rich curries, without relying on imported spice.

Iem To Pad Khoei Khem – เอียมต้อผัดเคยเค็ม

This Phuket–Southern stir-fry uses iem to, a rare pork cut from the breast-flank section between the ribs and foreleg. Only two pieces are taken from each pig, with alternating layers of lean and fat that stay tender when cooked. The cut is tied to Hokkien Chinese butchery traditions that came with migrants to Phuket; while similar cuts exist in Fujian cooking, Iem To is named and sold as a separate piece only in Southern Thailand. In this dish, the pork is stir-fried with khoei khem, a local liquid shrimp paste made from small krill fermented in brine.

Nam Prik Maeng Da

Nam prik maeng da is a Thai chilli paste that includes roasted giant water bugs, known as maeng da, pounded with chillies, aromatics, and seasonings for a distinctive, perfumed aroma and bold heat. It’s typically eaten as a dip with fresh or steamed vegetables and fried or grilled fish, like other nam prik condiments in Thai meals. Male water bugs are prized for their strong scent.

Pla Bee Lang Tod Kamin – ปลาบี้หลังทอดขมิ้น

Pla Bee-lang tod kamin is a fried fish dish seasoned with fresh turmeric and garlic, a common home-style preparation known as pla tod kamin. The name “pla bii-lang” refers to a local fish species; in some regions, it’s identified with small cyprinids, though exact identification varies by market. The turmeric marinade gives a golden colour, tempers any strong aroma, and creates a crisp finish. It’s commonly eaten with rice and nam pla prik (chilli–fish sauce).

What stood out most was the focus. There’s no décor to distract, no ceremony, just careful seasoning and timing. It’s the type of place chefs recommend because it cooks what it knows and nothing more. The prices are fair for the quality, and the portions are sensible for sharing, which suits pre-orders well. Finding it is the fun challenge; eating is the reward. We left with that rare feeling: we’d eaten something truly local, made with confidence, and shared in a room small enough to hear the wok hit high flame. It’s the kind of address we’d pass on only to friends, just like it was passed on to us by chefs who know where to eat.