At this relaxed spot in a traditional Thai house 20 minutes from town, the cordial service makes you feel like you are at a friend's place. The chef-owner shops each morning, picking mostly local produce; pastes are pounded fresh, and every dish is cooked à la minute so second orders take time. Lon is favoured over chilli paste, and the tamarind-scented kung phat sauce makham perfectly balances sweet and sour.