The Arundina, Chef David Thompson’s Menu, Krabi

The Arundina – The Tubkaak Krabi

Words: Claire Matheson
Photos: Monica Tindall

Within The Tubkaak Krabi Boutique Resort’s serene and calming surroundings lies The Arundina, an extraordinary Thai dining experience from the mind of Thai culinary master Chef David Thompson. With food stylings by one of the greatest culinary minds in the world, and a dramatic backdrop of the sun setting over Phang Nga Bay and the Thai islands beyond, dinner on the beach at The Arundina is one of Krabi province’s most coveted dining experiences. 

Translated from Thai to mean the home of the guest, The Tubkaak is tucked into the curling tail of Khao Ngon Nak’s Dragon Crest Mountain. The healing water from this mythical dragon, the Naga, runs through the property, imbuing the grounds and those who visit with a sense of replenishment and vitality. 

A model in sustainable, tropical luxury, the resort’s peaceful and meticulously maintained gardens are a breathtaking backdrop for visiting diners at The Arundina and in-house guests to enjoy as they eat. That is, if they can take their eyes off the sinking golden orb of the sun, as it casts pinkening orange shadows over the many-layered mountains and waters of the spectacular Phang Nga Bay, reminding us of local shadow puppetry mise-en-scene. Facing directly west, we have completely uninterrupted views of the islands, including Ko Yao Noi, Ko Yao Yai, smaller islands Koh Pakbia, Ko Lao Lading, and despite some clouds in the sky, we can see all the way to Phuket.  

With front-row seats to the theatrics of the impending dusk, we can step directly from the deck down onto the sand and enter the gently lapping waves with another ten steps. Along the beach, plump lounging beach sofas have been set up for the resort guests to enjoy before-dinner drinks. A little further up the sand, a romantic dinner has been set up under a tree, with hanging lanterns and floral arrangements cascading down amongst large glass lanterns set in the sand. Their white linen tablecloth setting is accompanied by a hand-crocheted bohemian hammock and cushioned picnic blanket in the sand. The stage is set for a beautifully planned proposal or anniversary dinner. 

The Arundina, Krabi

Behind us, The Arundina’s tables are stepped on wooden platforms around a koi pond filled with fat orange, red and black fish. Covered in large sails held in place by outward extending poles, The Arundina’s upper decks look like the masts and riggings of the tall ships that sailed these waters hundreds of years prior. Covered in row upon row of fairy lights and surrounded by native coastal trees and vegetation, we have entered a fantasy world designed to elevate our senses.

Sunset Cocktails Krabi

We order Dry Gin Martinis (THB230) and Fresh Coconuts (THB150) to enjoy the peak sunset vibes. Smooth and seductive, our martinis are served in delicate glassware with a trio of olives to round out their polished finish. The coconuts have been recently harvested and branded with The Tubkaak Krabi Boutique Resort logo. Their salty sweetness is the ultimate in rehydration at the end of a day in the Thai tropics, and we spoon the juicy flesh out in winding peels. 

The Arundina Menu

Served by the knowledgeable and welcoming Supa, she guides us through the menu, making informed suggestions and recommendations based on our preferences to best showcase the talent of The Arundina’s kitchens. She explains Chef David Thompson’s Southern Thai-inspired menu with detailed information on locally sourced, organic ingredients and the preparation of sauces and curry pastes, including the use of sweet-sour tamarind, thick and satisfying coconut cream, and the lashings of locally grown Thai herbs and green leafy plants. 

Australian-born Thompson achieved the first Michelin-starred Thai restaurant in the world with the COMO Hotel’s Nahm in London in 2001. Since then, he has returned his focus to Thailand and Australia, achieving the coveted spot of Asia’s Best Restaurant in 2014 with Bangkok’s Nahm and remaining on the World’s 50 Best Restaurants list for seven consecutive years. Since securing his Lifetime Achievement Award in 2016, he has gone on to achieve an additional lifetime of accolades throughout Thailand and the Asia Pacific. His genius for integrating both Southern and Northern Thai stylings in his menu consultation for The Arundina is present in every dish.

Southern Thai Cuisine

Our first appetiser consists of slices of newly-picked Rose Apple (THB300)topped with seasoned shrimp and coconut paste. The crisp crunch of the semi-sweet rose apple is juxtaposed with the pungently spiced mix of intense shrimp and coconut, packed with an ensemble of local herbs.

In the White Turmeric Salad (THB350), fine noodle-like strips of white turmeric are tossed with a chilli-rich red capsicum paste loaded with freshly caught young prawns. Together with spring onions and grilled cashew nuts, the plate carries a harmony of salt, sweet, and spicy heat.  

The Sun-Dried Squid and Tiger Prawn Gorlea (THB700) is a panacea of dried coconut and red curry paste with turmeric, garlic, galangal, lemongrass, and loads of red birdseye chillies. Smokey and complex, the squid is coated in the gorlea, and grilled with a charcoal sweetness that adds depth and pungency to the spice. Tiger prawns the size of our hand hide curled, fat chunks of succulent flesh within their outer shells, their spines sliced open and packed full of red coconut curry, their outer husks grilled with a charcoal caramelisation. 

Super fragrant cumin permeates your nostrils before you take your first bite of the Southern Chicken Curry (THB450). The slow-cooked flesh falls off the bone, wrapping you in a heady mix of aromatic spiced layers. The creamy coconut is offset with peppery and bitter wild betel leaf for a multifaceted roundness. 

We finish with our favourite of all The Arundina’s dishes we have tried this evening – the Blue Crab simmered in a pale green coconut cream curry sauce (THB550). Chunks of fluffy white crab meat are nestled amongst thickly cut birdseye chillies in all colours. Intensely satisfying and packed with flavour, you will savour every morsel. Accompanying the blue crab is a plate loaded with a plethora of Thai greens, which we dip into the remaining coconut curry sauce, leaving the bowl wiped clean. Briny, bursting sea-grape seaweed is matched with slivers of white turmeric, slices of ladyfingers, cucumber, baby eggplant, green beans, bitter gourd, Brazilian spinach and additional local Thai greens.

Dessert 

For dessert, Supa has selected two iconic Southern Thai delicacies for us to try from The Arundina’s menu. Warm clumps of gooey, gelatinous sago are fortified with coconut cream and stacked with cubes of jackfruit, whole peeled longans, and shavings of coconut flesh, served with a Thai lotus flower-shaped cookie (THB150). The Arundina’s signature Soft Roti (THB160) is made of braided and curled cords of roti smothered in condensed milk and sugar in a traditional Thai dessert that bears similarities to a pastry danish. Soft yet crunchy, the encrusted sugar is caramelised into the bread, with the sticky sweet condensed milk giving a feel of nostalgia and warmth. 

Authentic Thai Restaurant Krabi

As the darkness descends, we sit and watch fireflies dance in the trees nearby, the evening sea breeze catching them and gently guiding them on invisible currents. Supa brings us glasses of organic tea made with kaffir lime leaf, pandan leaf, lemongrass, basil and mint as an after-dinner non-alcoholic digestif. 

We wonder how the romantic setting on the Tubkaak Krabi Boutique Resort’s beach has fared, and how many others have enjoyed memorable key moments of their lives in this tranquil place. Chef David Thompson’s encompassing menu celebrating Southern Thai cuisine is not the only alchemy at work in this secluded haven. Perhaps it is the Naga’s blessing of The Tubkaak, imbuing this place with Krabi’s restorative powers.

Reasons to visit The Arundina: beautiful seaside setting, gracious service and incredibly delicious Thai food by legendary Chef David Thompson.

The Arundina, The Tubkaak, Krabi Boutique Resort
123 Moo 3, Tumbol Nongtalay
Amphur Muang, Krabi 81180 Thailand
+66 (0) 7562 8456

*Many dishes at The Arundina are prepared using ingredients grown at The Tubkaak’s organic garden for an authentic farm-to-plate experience. Gluten-free and vegetarian menus are available. Prices shown above are before additional tax and service charges.

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