Chawle Seafood restaurant koh jum  – RXWG+X2R, Koh Pu, Krabi 81130
Country: Thailand          
Must-try dish: Thai Style Curried Crab in Coconut Milk
The high: The gorgeous view while eating fresh seafood. 
The low: The food is cooked upon order, so it can take up to 45 minutes to get to the table if it’s busy. This is a really long time for Thailand. 

Like many places around the world with an island hopping culture, Thailand has many popular islands overrun with tourists, yet there still remains a few off-the-beaten-track islands that retain the country’s humble roots. Koh Jum/Koh Pu is one such place. It’s probably similar to what Thailand was before it became one of the most travelled to destinations in the world for several years running. What makes it so great is that there’s a slower pace of life, the infrastructure is centered around locals, and the accommodation is built simply to appreciate the island’s stunning landscapes. 

Unlike many other islands in Thailand, you won’t find the Ritz Carlton or Michelin star restaurants, but rather local spots with minimal English spoken that rely on the local materials and food for a business to run smoothly. This island is heaven on earth, and still one of the best kept secrets of the country’s intense tourism industry. 

It’s for this reason that I wanted to highlight a local gem of a restaurant in a small fishing village in the North-end of the island called Chawle Seafood restaurant. It’s completely run by women as the men are out at sea catching the freshest seafood. It’s set on a rickety pier that goes into the ocean where the boats come in and out from their fishing adventures in a modest village that consists of one short street. As you walk in on the long wooden slats, you see some tanks with fish and lobster, and you’re ultimately taken to the seating area that overlooks the vibrant blue water. It’s the perfect place for a lunch between the beach, a massage, and a sunset cocktail. 

If fish and seafood aren’t your thing, then this restaurant isn’t for you – the entire menu is made up of the daily fresh catch that’s served grilled, barbecued, breaded, or cooked in a curry sauce. The Thai lobster was a hot commodity amongst the hungry midday diners, alongside the various crab, shrimp, and squid dishes. There were even a couple of scallop plates, in case someone wanted to switch things up as they are rarely seen on menus across Thailand. 

I felt spoiled with all the choices, and eventually picked the Stir-fried Basil Leaf Squid, the Fried Rice Crab,the B.B.Q Prawns, and the Thai Style Curried Crab in Coconut Milk, all of which are terrific, and the right amount of food for two over a long picturesque lunch. 

Stir-fried Basil Leaf Squid
This was literally a mountain of grilled squid cooked in a basil heavy sauce mixed with chilies and fish sauce. The basil gives it a fresh touch. My favourite part of the preparation was that the squid pieces are all in individual rings or smaller pieces of the tentacles, so that each bite can be a one-and-done. Grilled calamari lovers everywhere will appreciate this one! 

Fried Rice Crab
With a carbohydrate in mind to add to the order, the Fried Rice Crab was the perfect candidate. The rice was unsurprisingly fluffy and fragrant, but the real winner in the dish was the abundant chunks of crab present in every bite, and what made it even better was the shells were peeled behind the scenes, so no messy hands over here! 

B.B.Q Prawns
There’s no way that I was missing out on the coal grilled prawns, which were meaty. No sauce or spices were needed to enhance this dish as it was already amazing with the fresh shrimps that took so well to the fire. Getting your hands dirty only made each prawn taste better because you worked for that piece. No matter what, this dish should always be on the order list. 

Thai Style Curried Crab in Coconut Milk
This was a last minute addition since the original choice was sold out. And it also happened to be the favourite despite all the messy work involved in getting the crab out of the shell. The curried broth was so delicious that we ate it like soup until the last drop, which was beneficial considering there were miniscule pieces of crab floating in it. The base was creamy with heat that paired perfectly with the salty, meaty pieces of crab. It’s possible that the flavour of the broth will stay with me until the day I die. 

This post concludes my trip to Thailand, and I’m thrilled that it ended on such a high note – on my favourite island Jum with one of the best seafood meals I had in three weeks across the country. Although I want to keep Koh Jum a secret from the masses, I strongly recommend that you visit there for a few days at least if you find yourself in Thailand. It’s relaxing and authentic compared to the rest of the country, and you’ll be able to eat your weight in seafood.   

Eat with you soon in Toronto, 

Mandrea Bike 
(Mat & Andrea)