M Shayutpong K.
Google
A Michelin 1-star Thai restaurant by Chef U Sittikorn Chantap, winner of the Michelin Young Chef Award 2025. I met Chef Sittikorn at FHT2025 in August and told him I would visit his restaurant, so I had to keep my promise. The restaurant offers A La Carte lunch on Saturdays and Sundays, or you can opt for a set menu. Dinner is a tasting menu only.
Today I ordered 4 dishes:
1) Southern Sour Curry of Babana Prawn with Peanut Sprouts and Thai Souther Creeper
A very spicy Southern Thai-style sour curry, with a dominant sourness. It comes with 4 large banana prawns, all with roe – unexpectedly large! Sweet shrimp are served alongside to balance the sourness. This dish was absolutely delicious.
2) Crab Omelette
An omelette packed with large pieces of crab claw meat. Crispy on the outside, soft on the inside. Served with the restaurant's special chili sauce. This dish beats Jay Fai's!
3) Stir-fried Moonflower with Crab Meat
Personally, I don't often see dishes that use moonflower in stir-fries. I've seen it in some parts of the South, like in sour curry or stir-fried as a side dish with chili paste. The blue crab meat came in all parts – small claws, large claws, and leg meat – stir-fried with the moonflowers until perfectly cooked. It was a dry stir-fry with a slight wok aroma. The taste was well-balanced, not too salty. I really liked this dish.
4) Grilled Beef Salad with Fresh Coconut Cream and Fresh Nutmeg
This dish is similar to winged bean spicy salad because it uses coconut milk. The taste is a perfect balance of sour, sweet, creamy, salty, and spicy. The beef was cooked just right. This dish was also excellent.
After finishing our meal, the chef came to our table to ask how everything was. I got to chat with the chef; he was lovely, smiling, and very friendly. I even got to take a picture with Chef Sittikorn at the front of the restaurant.
Overall, the food was delicious. The ingredients used were of very high quality. There were many dishes I wanted to try but didn't get to order. Most of the menu items are adapted from ancient recipes using unique ingredients, resulting in variety and originality.
After finishing our meal... A staff member will give you a tour of the different parts of the restaurant. There's a chicken coop where they raise their own chickens for eggs, which are used in the dishes. They have insect dishes on the menu, something you won't find at other restaurants – possibly the only Michelin 1-star restaurant with 22 different types of insects. Some are raised in-house, others are sourced from quality farms. They also grow some of their own vegetables and keep stingless bees on site. I even got to taste the honey; it had a unique and delicious flavor, like plum wine.
This is definitely a restaurant worth trying at least once.
#foodie #tastehunterth #Akkee #Michelin
