Kamala – Central West Beaches
PLA HOR BAI TONG
At Andara’s elegant Silk Restaurant, Pla Hot Bai Tong – Baked Marinated Andaman Seabass – arrives swathed in a glossy banana leaf, its steam perfumed with lemongrass and kaffir lime. The fish is gently baked over flame so the natural juices baste the flesh, sealing in a delicate smokiness and luminous freshness. Unwrapped at the table, each parcel releases a rush of citrusy, herbal fragrance before yielding silky flakes that melt on the tongue. The seasoning whispers of coastal gardens and spice markets, balanced, bright and impeccably clean. Finished with Silk’s spirited spicy seafood sauce, the dish builds to a refined crescendo – lively heat, sea‑sweet depth, and lingering elegance – an irresistible signature you’ll crave beyond dinner.
Beverage companion: Whispering Angel, Côtes de Provence rosé, lends freshness and poise, its saline edge and red-berry finesse echoing lemongrass and kaffir lime. This elegant cuvée flatters seabass à la vapeur, finishing with Provençal élan and length.
Executive Sous Chef: Shakiya (Skye) – Silk Restaurant
VISIT
HOURS: 7am – 10.30am | Breakfast
11.30am – 5pm | Lunch
6pm – 10pm | Dinner
TELEPHONE:+66 (0)76 338 777