Kanom Jeen Saphan Hin in Phuket Town

The atmosphere is very pleasant, open on one side to let the breeze flow in and with a view on the Saphan Hin ‘Shell Monument’. Inside the restaurant is a beautiful painting by one of the most famous Thai graffiti artist on one wall, plus a superb collection of Phuket photos by local photographers on another.

How to eat Kanom Jeen

The first thing to do as you arrive is to walk to the main counter where a dozen stainless pots are neatly aligned. The staff will pick a plate of cold rice noodles and wait for you to tell or point at which curry you want on your noodles.

Step 1: Pick your favourite curry

Here are some of the many curries usually available in a Kanom Jeen Restaurant

Gaeng Nua – Beef curry (usually our favourite)
Gaeng Kai – Chicken curry
Gaeng Poo – Crab curry
Nam Ya Pa – fish curry
Gaeng Nam Prik – Sweet prawn curry with nuts
Nam Shoop Yum – Fresh shrimp paste with lots of chillies
Gaeng Tai Pla – Fish guts curry
Nam Ya – Shredded fish curry

Step 2: Pick up a condiment tray

Once you have your plate, drop it at your table. The next step is to pick up a tray full of leaves, pickles, fresh and boiled veggies. On the tray is a surprisingly wide choice, among which you can pick what inspire you: sliced cucumber, boiled morning glory and soya beans, tiny dry fish, pickled cabbage, tiny eggplants, chopped cabbage and even chopped banana flowers (Banana flower is another favourite but it often runs out early) and tons of aromatic leaves.

Step 3: Find your perfect mix!

By experience, this is the most crucial part. Noodles and curry alone can taste ok, but the first time you might wonder what the fuss is all about, why do we drive so far for this simple dish. The key of a delicious Kanom Jeen is to find which of the many condiments creates the perfect balance, and not only of taste but also of consistency in your mouth. It can take time, but once you find it, it will all make sense!

Open: 9 am – 7 pm