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The Beach Restaurant


0 7631 6400

Authentic Thai dining experience by the seaside with amazing sunset view.

GPS coordinate: 7.983079,98.276947

Authentic Thai dining experience by the seaside with amazing sunset view.

Price range 800 - 1,200 BahtBest to book a table Car park on site Major credit cards OK Has smoking area

From the restaurant:

“Our Thai chef, Khun Roj and his team are using only the freshest and finest ingredients available in the Kingdom. Here you will find some examples of classic Thai cuisine, but also original recipes created by the chef himself.”

The service team is both polite and professional. On arrival as we catch the last glimpses of a pink and orange sunset as we are shown to a prime beachfront table with a refreshing sea breeze. The restaurant manager is quick to suggest a variety of dishes, taking note of my shellfish allergies which I greatly appreciate, and we order straight away. The Yum Tang Kwa Tuna arrives almost immediately. It is a tasty salad of fresh tuna, cucumber and mint in a spicy lime sauce. The dish is light, zesty and a good introduction to the refined flavour combinations of The Beach Restaurant menu. We also nibble on Gai Gorlea, grilled marinated chicken skewers with red curry and coconut milk, which are super rich and pleasantly more-ish.

Main courses include Roti Gang Kae, Pla Neung Manaow and Phad Bok Choy Hed Hom. The dishes are all creatively plated and the perfect size for sharing. Of all the dishes, the roti is my favorite. It’s a lush slow-braised lamb shank in homemade red curry, served with piping hot roti crepes. The lamb is so tender it falls off the bone and the curry is perfectly spiced. The fish is perfect – super fresh, it is also boneless which makes for easy eating. The spicy lime and garlic sauce with fresh coriander has just enough kick to appreciate the spiciness that Thai cuisine is so famous for. We end the meal with a sweet array of Thai desserts.

It is important to note that service at The Beach Restaurant is impeccable without being intrusive. Anticipation is their forte and they are efficient when it comes to refilling drinks or clearing dishes from the table. Perhaps this is a bold statement, but I believe The Beach Restaurant is one of the finest restaurants in Phuket. Chef Roj and his team excel in using fresh products and creative combinations that really highlight the fresh flavours of Thailand, all while utilising as many local ingredients as possible.

Although located on the grounds of The Surin Phuket resort, The Beach Restaurant is open to the public. Parking is available near the resort lobby, and diners can either take a buggy to the restaurant or walk along the pristine shore of Pansea Beach to reach the destination.

The Beach Restaurant is open daily from 5pm until 11pm and reservations can be made by calling 076 316 400 or emailing [email protected]

Sen Mee Neua Poo

Sen Mee Neua Poo

(Thin rice noodles with poached crab meat in homemade yellow curry)

Serving: 1

Ingredients for yellow curry paste

  • 7 large dried red chili
  • 10 dried bird’s eye chili
  • 1 cilantro root
  • 1 ½ tbsp thinly sliced lemongrass
  • 1 ½ tbsp thinly sliced galangal
  • 4 shallots, chopped
  • 5 cloves garlic
  • 1 ½ tsp thinly sliced kaffir lime zest
  • ½ tsp salt
  • ¼ tsp ground white pepper
  • 1 ½ tbsp roasted ground black pepper
  • 1 tsp roasted coriander seeds
  • 1 ¼ inch piece fresh turmeric, peeled and chopped
  • ½ teaspoon shrimp paste

Other ingredients

  • 400g dried vermicelli
  • 2 tbsp vegetable oil
  • 2 cups coconut milk
  • 1 ½ tsp palm sugar or soft light brown sugar
  • 1 ½ tsp fish sauce
  • 2 kaffir lime leaves
  • 100g betel leaves, thinly sliced
  • 250g crabmeat
  • 10 betel leaves
  • 1 red finger chili, finely sliced lengthwise

Step 1: Soak the vermicelli in a bowl of water for 5 minutes. Drain and set aside. For the curry paste, soak the dried chili in a bowl of warm water for 15 minutes then drain and chop.
Step 2: Pound the chili and the remaining curry paste ingredients in a mortar with a pestle until smooth. Set aside.
Step 3: Fill a pan halfway with water and bring to a boil over medium heat. Add the vermicelli and cook for 1-2 minutes. Drain and rinse under cold water, then let stand in a strainer to drain completely. Use your hand or a fork to roll the vermicelli into small rolls. Place on a serving plate.
Step 4: Heat the oil in a pan over medium heat, add 3 tbsp of the curry paste and stir-fry for 1-2 minutes or until fragrant. Gradually pour in the coconut milk and bring to the boil. Season with the fish sauce, sugar and lime leaves, then add the sliced betel leaves and cook for 1-2 minutes. Add the crabmeat and gently stir for 1 minute.
Step 5: To serve, ladle the curry into serving bowls and place each vermicelli roll on a betel leaf and top with coconut milk cream and kaffir lime leaves thinly sliced.

Khun Saroch Watthananukoon (Chef Roj)
(Khun Saroch Watthananukoon (Chef Roj), Thai Chef de Cuisine)

Chef Roj
Chef Roj grew up in the kitchen and started working in a restaurant at a young age, learning the culture and understanding about food.

He then decided to try pushing beyond his early experiences as a young teenager in the restaurant, and went to go to culinary school where he discovered that food can be an artistic medium as opposed to just feeding people.

He has started his cooking adventure at the The Surin Phuket in 2017 having developed professionally with guidance from industry leaders, working at well-known luxury restaurants and hotels before joining the team at The Surin Phuket.

Chef Roj loves to cook, talk about cooking and improve his already fantastic skills by studying food. “I’m always learning and trying different things,” he says. It brings him endless joy to see guests enjoying his dishes at The Beach Restaurant, the Thai signature restaurant at The Surin Phuket.

The cooking style focuses on the product, extracting the best from the ingredients, focusing on locally sourced products as much possible, but especially Thai herbs.

Chef Roj’s unique method starts from understanding the culinary roots and culture of where he is, the history and traditional techniques that were used, then sourcing local ingredients and preparing the dishes with ultra-modern cooking practices. His philosophy is about creating a memorable dining experience which will leave a lasting impression. Once you're exposed to that potential, it's very exciting.

From Chef Roj
“Cooking is an Art! Thai cuisine is not only food but is considered scrupulous in cooking methods and delicate in dish decoration, making it an exquisitely graceful culinary art”.

Click on any file to download document. All downloads will be in PDF file format.

 Contact info:

at The Surin Phuket

Daily 5-11pm
Tel: 0 7631 6400

Book now



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