Set in lush gardens by Khuekkhak beach, Takola is named after the Takua Pa city’s former title when it was a major spice trading port. Their ancient and original cooking methods produce intense traditional and southern Thai flavours. The fried fish fillet is a large seabass topped with a tamarind-based, sweet and sour sauce that works wonderfully with the freshness of the fish and the basil’s fragrance. The Thai crab dip with crab meat also gets the nod.