The menu includes a variety of cooking styles from local Thai stylee, fusion, grill bbq and modern Thai cooking.  Chef Lek takes a simple yet sophisticated approach to his cooking with the fresh local ingredients being the star of each dish.   He sources all seafood locally from Ban Tai fishing families with different catch of the day and refrains from using farm fed seafood or artificial flavoring such a as msg ( monosodium glutamate) )in his kitchen. In front of the restaurant he has live seafood tanks with local crab, mussels, clams, oysters and occasionally when available locally fresh rock lobster and scallops.

Leks first dish on the menu was his mother’s recipe for yellow curry crab which he naturally lists as Fisherman’s house special.  Following this he created his own version seafood curry a dish with a unique blend of his own curry pastes with fresh local seafood and fish.   Traditional dishes such as Fisherman’s tom yum is considered one of the best by locals, expats and tourists alike, especially those who like local spicy. Recently he added fish tartare and shrimp ceviche adding his own twist infusing Thai herbs. His journey towards modern Thai cooking includes dishes such as white snapper pan fried with curried roasted vegetables, barracuda marinated in a tomato paste, white snapper masala and his chef style mussels or clams recipes.

To complement Lek’s cooking we have exclusively selected imported wines, spirits, handcrafted gins and imported ciders with an on trend craft cocktail menu.   Additionally our barista serves organic Chiang Mai coffee with a range of homemade desserts made by Lek’s wife to satisfy any sweet cravings.

Please note during periods when the weather is not permitting some seafood may not be available we try our utmost best to provide everything daily on the menu which is fresh and local lek does not use frozen seafood or fish growing up by the sea and eating fish and seafood all his life Lek only takes what the boats provide.