Ton Mayom Restaurant (ต้นมะยม)

A Great Local Restaurant in Phuket Town

Ton Mayom (ต้นมะยม) is a long-established restaurant tucked along a busy roadside on the outskirts of Phuket Town. For decades, it was a low-key spot known only to locals, who came to enjoy its authentic Southern Thai dishes. Run by long-time friends Khun Hua and her sister Khun Aood, the restaurant offers a casual, family-friendly atmosphere where the focus is firmly on serving bold and traditional flavours. We used to order from Ton Mayom and have the food delivered to our nearby office.

Once a quiet, hard-to-find place, the restaurant was discovered and recognized as one of the best local restaurants in Phuket by the Michelin Guide, and everything changed. It is now busy from morning to evening, with a queue often forming outside, waiting for a seat. Despite their newfound fame, Khun Aood and Khun Hua remain as friendly and fun as ever. Together with their small team, they continue to deliver their Southern Thai specialities, cooked with passion and their personal touch, giving each dish a unique taste that sets it apart from any other local restaurant we’ve tried.

Highlights from the Menu

The dishes at Ton Mayom are carefully prepared using fresh, local ingredients, showcasing the bold and spicy flavours typical of Southern Thailand. The restaurant is ideal for visitors wanting to explore Phuket’s culinary roots, offering dishes that range from comforting classics to more adventurous selections. Just keep in mind that some dishes can be really spicy, and locals may even ask to tone them down. (See our list of the most spicy southern dishes in Phuket!)

If you are passionate about Thai food while travelling, step off the beaten path and try something truly local. Some Southern dishes, such as Gaeng Som Cha-Om Goong, Goong Pad Sataw, and Gaeng Tai Pla, can be quite pungent. Of all the dishes we have ever tried, Gaeng Tai Pla (Fermented Fish Innards Curry) is by far the most pungent!

Gaeng Som Cha-Om Goong (Spicy Southern Sour Curry)

Gaeng Som Cha-Om Goong is a traditional Southern Thai sour curry. It features prawns and pieces of cha-om (acacia leaves) omelette in a tangy and spicy turmeric-based broth. The sourness comes from tamarind paste, giving the curry its distinctive flavour. It’s a popular choice for those who enjoy bold and vibrant Thai flavours and is often served with steamed rice.

Gaeng Prik (Spicy Southern Thai Curry)

Gaeng Prik (แกงพริก) is a spicy Southern Thai curry known for its bold and robust flavours. Made with a rich chilli paste, kaffir lime leaves, and a choice of protein like pork, chicken, or fish, it is often garnished with fresh chillies for extra heat. This curry has no coconut milk, making it intensely spicy and aromatic, a signature of Southern Thai cuisine.

Pak Miang Pad Khai Kung Siab

Pak Miang Pad Khai Kung Siab (ผัดผักเหมียงกุ้งเสียบ) is a Southern Thai stir-fry dish made with pak miang (a local leafy green), egg, and kung siab (Phuket sun-dried shrimp). The dish is packed with savoury flavours, with the egg adding richness and the dried shrimp providing a salty and umami kick.

Moo Pad Koey Kem (stir-fried Pork Belly cooked with shrimp paste)

Moo Pad Koey Kem (หมูผัดเคยเค็ม) is a Southern Thai stir-fry dish made with pork belly and koey kem (salted shrimp paste). The pork belly is stir-fried with garlic, chillies, and green beans, delivering a savoury, salty, and slightly pungent flavour.

Goong Pad Sataw

Goong Pad Sataw is a Southern Thai stir-fry featuring prawns and sataw (stink beans). It’s prepared with a spicy and savoury sauce made from shrimp paste, garlic, chillies, and other seasonings, giving it a strong, bold flavour. The stink beans add a distinct taste and texture, making it a favourite among lovers of authentic Southern Thai cuisine. It’s best enjoyed with steamed rice to balance the intensity of the dish.

Nam Choop Yum (Shrimp Chilli Dip)

Nam Choop Yum (น้ำชุบหยำ) is a Southern Thai chilli dip made with shrimp paste, fresh shrimp, chillies, lime juice, and sometimes fish or other seafood. It is typically served with an assortment of fresh and boiled vegetables such as cucumber, cabbage, bitter melon, and local greens. This dish is a perfect example of Southern Thai cuisine’s bold and tangy flavours.

Pak Bung Pad Kapi (Stir-Fried Morning Glory)

Pak Bung Pad Kapi (ผักบุ้งผัดกะปิ) is a stir-fried dish made with morning glory (water spinach) and kapi (shrimp paste). The morning glory is cooked with garlic, chillies, and shrimp paste, resulting in a savoury and slightly pungent flavour. It’s a popular Southern Thai dish often enjoyed with steamed rice, showcasing the region’s bold and aromatic culinary style.

Pad Pak Lin Han

Pad Pak Lin Han (ผัดผักลิ้นห่าน) is a stir-fried dish made with Pak Lin Han, a local Southern Thai vegetable, often referred to as ผักลิ้นห่าน (Goose’s tongue vegetable). This dish is typically prepared with garlic, chillies, and soy or oyster sauce, sometimes enhanced with crispy pork or shrimp. It is a light and flavourful dish, showcasing the freshness of the greens and the bold, savoury seasoning.

Ton Mayom Photos