Designed by Banyan Tree Hotels and Resorts’ architectural team, Baan Talay features a warm, welcoming ambience with accents of traditional Thai decor.
The restaurant is outfitted with earth-toned furniture and graced by meticulously carved traditional Thai wooden panel. The restaurant is one of seven at the resort, and one of the favourites of diners.
But don’t expect five-star prices at Baan Talay. The majority of dishes are priced around B150-200, and are perfectly presented. Think five star food and setting, but without the price tag.
Meaning “house by the sea” in Thai, Baan Talay offers an extensive menu of fresh local seafood specialties for a truly authentic Thai dining experience.
Guests can select live seafood such as tiger prawns, lobsters, and black crabs from a custom-built fish tank. This fresh catch is prepared using traditional methods that highlight Thai flavours and spices, including lemongrass, turmeric, and galangal.
Angsana Laguna Phuket Executive Sous Chef Prasong Thaochan has been working at the hotel for around one year. A Phuket native, he has worked in Mexico and the United Kingdom, and has spent seven years working for the Banyan Tree brand, both in Phuket and abroad.
Hi signature dishes at Baan Talay include the Pla Gao Rad Prik, which is crispy grouper with a spicy garlic, chilli and tamarind sauce, (B190), and the Massaman Curry, made from braised beef (B190).
Baan Talay is open seven days per week for dinner; operating hours are from 6pm-11pm. The dress code is smart/casual and reservations are recommended.
Enquiry and reservation services for Baan Talay at Angsana Laguna Phuket may be made via gsc.lag email@example.com or telephone 076 324 101.