Situated on the northern end of the beach, it offers a great place to watch the sunset without the irritation of being bugged by annoying beach vendors.
The restaurant opened in January 2011, and since then has been serving great Thai, Chinese, international and seafood dishes to both tourists and locals alike.
Restaurant senior sous chefs Preecha “Cha” Kukamsai and Yuthana “Noi” Kukamsai have done wonders with the menu, and it is extensive.
The standout dish on the night we visited was the fried grouper, which had a distinctively Thai flavour with lemongrass and other herbs.
The fish is not baked – the whole fish is put in a frying pan and deep fried until it is golden brown on each side. It was extremely large however, and easily could have been shared between several people.
Also recommended is the roast duck with orange sauce – which we were told would soon become the restaurant’s signature dish due to its popularity. However, both chefs say their favourite creation is the baked tiger prawn with butter and garlic sauce – one Baan Kalim’s top five all-time best-sellers.
Eminently affordable, especially given the location, most of the standard Thai entrée and main dishes start at B200 (service charge not included), with all seafood priced according to weight.
Baan Kalim Restaurant & Seafood. Open daily 11am until midnight. 221 Prabaramee Rd, Patong Beach (right on the roundabout where you turn right to Kalim, opposite the Novotel). 088 180 6936. baankalim.com