Kan Eang@Pier is a long-established restaurant specialising in seafood and local delicacies. Located on the shore of Chalong Bay, right next to the jetty, it features both indoor and outdoor dining areas and offers great views of the marina. ‘Kan eang’ roughly translates as ‘easy going’ and it’s true that, for a large restaurant dealing with so many people on a daily basis, the atmosphere at Kan Eang still stays somewhat laid back and relaxed. Al fresco diners can enjoy the sea breeze and unbeatable view while sitting under huge ‘hoo gwang’ and tamarind trees which, to the owners’ credit, have been untouched since time immemorial. For indoors dining there are three tastefully decorated air-conditioned salas as well as two open-sided dining salas – each with a thatched roof.
Classic Chinese-Thai seafood. Deep-fried freshwater weed with shrimp in batter may sound pretty weird but it tastes great. As does the combination of water chestnut, ginko nuts, dried chili and onion, cashew nuts, stir-fried chicken in an edible – yes edible, taro basket.
The baked Phuket lobster in butter is a lesson in freshness and the seafood basket – grilled tiger prawns, jackfish, crab and squid – a sight for sore eyes. The tom ka gai – chicken in coconut milk – at KEP is one of the best I have tasted. This is not light food and you’ll be pretty full by the end of the evening so pace yourself and order accordingly.