Takieng Restaurant in Phuket, Thailand, is located next to the beautiful Sirinath Marine National Park and serves as the signature Thai restaurant of Renaissance Phuket Resort & Spa.

OVERVIEW

Takieng is an ocean-view Thai dining room on Mai Khao Beach, known for bold Southern flavors and a deep sense of place. The name means “lantern”—a nod to local fishermen who once lit their boats at night—capturing the restaurant’s roots in the coastline and its traditions. Expect authentic Southern Thai cuisine and rare local specialties you won’t often find elsewhere.

AMBIENCE

Takieng frames the Andaman with natural woods and earthy tones. In air-conditioned comfort, the room eases from daylight calm to candle-warm evenings; at dinner, the sunset terrace opens to the sea breeze and the sound of the waves.

MUST TRY

Pla Kapong Miang Kham — Whole deep-fried sea bass with classic tamarind sauce, shallot, chili, dried shrimp; served with betel leaves. A Takieng must-order.

FOOD

Takieng focuses on authentic Southern Thai cookery and hard-to-find local ingredients—think mole crabs and Lin Harn leaves gathered on Mai Khao. Menus balance intensity, freshness, and the day’s catch, with rotating seasonal features that showcase what’s best right now on our monthly special menu.

The menu features an array of authentic Thai dishes, from fragrant curries and spicy stir-fries to fresh seafood and delicate appetizers. Each dish is crafted with care, using fresh, locally sourced ingredients that bring out the rich flavors and vibrant colors of Thai cuisine. To name just a few of our most popular dishes: JAKKAJUN TALAY TOD “TOM YUM”, YUM PAK LIN HARN MAIKHAO SCALLOP YANG, and PLA KAPONG MIENG KHAM

SERVICE

The staff are professional, very friendly, and attentive, and make every guest feel special.

PRICING

THB 300++ to THB 1,000++ per person

SUMMARY

For a memorable sunset experience with exquisite, authentic Southern Thai cuisine, Takieng should be at the top of your list. Book the corner table overlooking the pool, casuarina trees, and ocean. Very reasonably priced.

ABOUT Chef Kitja Muakin

Kitja Muakin, known as Chef Ja, brings over 12 years of culinary experience to his role as Chef de Cuisine at Takieng. His journey began in 2012 at Saffron, the renowned Thai restaurant of Banyan Tree Hotels & Resorts, after graduating from Dusit Thani College in Bangkok. Chef Ja’s career has taken him from Phuket to Bangkok, then to Macau, and back to Thailand, where he honed his skills at Saffron in Krabi and Samui, rising to the position of sous chef.

Chef Ja’s passion for cooking was sparked in his childhood. “I’ve always been surrounded by cooking. My mother was the first to introduce me to the culinary arts, sharing her knowledge and passion. She has been my inspiration and driving force in my journey to becoming a chef,” he shares. At Takieng, he proudly presents the signature dish, Pla Kapong Miang Kham — Whole deep-fried sea bass with classic tamarind sauce, shallot, chili, dried shrimp; served with betel leaves. He also curates a special menu every two months, highlighting the unique tastes of hand-picked local ingredients. “I want our guests at Takieng to feel like they’re enjoying a Thai-style home-cooked meal. They can savor authentic Thai flavors and hear the stories behind each dish directly from the chef.”