Restaurants in Phuket: Hong Khao Tom Pla (ฮ้องข้าวต้มปลา)

►Looking for restaurants in Phuket? Go here: http://www.eatingthaifood.com/phuket-restaurants/ ►Read more about this restaurant here: http://www.eatingthaifood.com/2015/04/hong-khao-tom-pla-phuket/ There is a lot of good food to eat in Phuket town, and one local restaurant I tried out was a place called Hong Khao Tom Pla (ฮ้องข้าวต้มปลา), specializing in unique style Thai Chinese food. When we arrived, just after they opened in the afternoon, the restaurant was already pretty busy, and there were plenty of customers eating in and taking away. We chose a table, and proceeded to order a few of the most well known dishes they serve. One thing you’ll immediately notice if you eat at Hong Khao Tom Pla (ฮ้องข้าวต้มปลา) is that it’s a restaurant with some character. The chef, is a wizard on the wok, and as flames are shooting into the roof from his cooking, he’s barking commands and orders to his staff at the same time - it’s quite an amazing atmosphere. The first dish I had to try was the talay pad pongari (ทะเลผัดผงกะหรี่), a type of Thai yellow egg curry made with a mixture of seafood. What I immediately loved about it, was that it’s wasn’t oily like it usually is, and yet the curry sauce looked extremely rich and flavorful even without it. The talay pad pongari (ทะเลผัดผงกะหรี่) included a mixture of seafood including fish, shrimp, and squid, withs some shellfish sprinkled in as well. The curry was nicely flavored with yellow curry powder, and had a wonderful fragrance and flavor to it. It was indeed one of the best version of Thai yellow pongari curry I’ve ever had. Next at Hong Khao Tom Pla (ฮ้องข้าวต้มปลา) I tried their version of tom yum pla nam sai (ต้มยำปลาน้ำใส), and this was unlike any other version I’ve had in Thailand. It was thick and dark red in color, and teeming with ingredients. While it probably wasn’t as spicy or pungent as it looks, the flavor was indeed incredibly good, it was sour, slightly spicy, and rich with flavor, and there was a nice mixture of fish and mushrooms within the tom yum. I also liked the heavy use of kaffir lime leaves in his recipe. My wife and I also ordered pla pad keun chai (ปลาผัดคึ่นฉ่าย), fish stir fried with Chinese celery - this is one of my standard Thai Chinese dishes, and this time it was done extremely well. The fish was deep fried and then stir fried with lots of ginger and celery, and it had the right saltiness, plus a wonderful smoky flavor from the breath of the wok. Finally, for our last dish at Hong Khao Tom Pla (ฮ้องข้าวต้มปลา), and to get some more vegetables, we ordered gui chai pad nam man hoy (กุ้ยฉ่ายผัดน้ำมันหอย), which are garlic chives, stir fried with garlic. They were a little on the chew side, but the flavor was excellent, and I love trying all sorts of vegetables. There are many amazing restaurants in Phuket, and Hong Khao Tom Pla (ฮ้องข้าวต้มปลา) is a very local Phuket style Thai Chinese restaurant that serves some great tasting unique dishes. If you visit Phuket town and are looking for a local food experience, this is a great and interesting restaurant. Hong Khao Tom Pla (ฮ้องข้าวต้มปลา), Phuket, Thailand Address: Thanon Kra, Siyaek Bang Niaw, Tambon, Talad Yai (Corner of Kra Road and Phuket Road) Phone: 086-2778067 Open hours: 5:30 – 11 pm daily ที่อยู่ ถนนกระ สี่แยกบางเหนียว ตำบล ตลาดใหญ่ อำเภอเมือง จังหวัดภูเก็ต โทร. 086-2778067 เปิดบริการทุกวัน 17.30 – 23.00 น. ****************************************************************** Music in this video courtesy of Audio Network By Mark Wiens and Ying Wiens: http://migrationology.com/blog & http://www.eatingthaifood.com/ & http://www.travelbyying.com/ I’d love to connect with you: Facebook: https://www.facebook.com/migrationology Instagram: https://instagram.com/migrationology Twitter: https://twitter.com/migrationology Free e-mail newsletter: http://migrationology.com/food-news/ More authentic Thai recipes: http://www.eatingthaifood.com/thai-recipes/ ►Get my newsletter (for food and travel updates): http://migrationology.com/food-news/