“When it comes to visiting Phuket, Mee Sapam is absolutely quintessential.” You’re right. Today, R U takes you to a famous 50-year-old Mee Sapam restaurant owned by a local Phuketian Khun Yai Chian and especially rewarded for Michelin Guide 2020. Acculturation of Chinese Hokkien arched entrance, as well as simple wooden furniture, resonate Phuketian attributes beautifully. The restaurant provides you with air-con and open-air zone to choose from based on your preference. With all these qualifications, I extremely recommend you not miss trying this place.
Begin with an appetizing menu as gooey and smooth steamed fish balls, Luk Chin Pla. The more you dip the ball with the delicious spicy seafood sauce, the more you satisfy eating it.
Furthermore, do not miss ordering a signature dish like Mee Sapam Khai Mok. Chewy yellow Hokkien noodles stir-fried with blissful sauté seasoning sauce and a full portion of seafood and jammy soft-boiled egg inside will pull at your heartstring. Before you enjoy, mix the liquidy egg with the yummy Hokkien noodle until it is blended to level up a greasy and savory taste of all the mish-mash.
Next, Hoi Tod Sapam, a fried oyster in Meesapam style, might come with an unfamiliar fried style from a typical one since the oyster is separately stirred with bean sprouts and served aside with crispy flour. The zesty spicy sauce excellently contrasts with the flavor of the fried oyster thanks to its sour flavor. This dish gives another different kind of delicious fried oyster.
O Taw (Stir-Fried Oyster with Eggs), one of the greatest menus at this chain, is commonly local food in Phuket. Although, having the same appearance as Hoi Tod (Fried Oyster), it differentiates from Hoi Tod by owning a rather loose texture that has been loosely cooked. Despite having a fluffy texture, I can guarantee a great number of flavorful ingredients in one bite. Dressing the special dipping sauce on the fried oyster, you will find it amazingly palatable.
As of the culinary delicacy of Khao Kluk Kapi (Shrimp Paste Fried Rice), the chef specially selects authentically fragrant jasmine rice to fry with shrimp paste making an odoriferous scent and soft in texture and serve with an abundant portion of sweetened pork and veggie side dish. What makes this menu iconic is the sweet and sour pineapple served as a side dish instead of traditional slices of tangy mango. Sweet sour pineapple completely pairs with the salty shrimp paste.
Mee Hoon Kradook Moo Ya Jeen is crafted by gooey rice Noodles stir-fried with the special recipe sauce and served with stewed pork ribs in unique Chinese herbal soup. R U believes once you try this dish, you will be impressed.
Last but not least, you will be regretful if you do not order Khao Pad Poo (Crab Fried Rice). The deliciousness is not only caused by the fragrant and fluffy jasmine rice but also the special sauce recipe invented by the chef. Moreover, the aromatic roasted pan coupled with the fresh succulent crabmeat generates a marvelous taste. I am pretty sure you will eat it all until it is empty.
If you visit Phuket, take this scrumptious restaurant for your bucket list.
Mee Sapam (Khun Yai Chian Sapam Noodle): 56/8 Thepkasattri Road, Ko Kaeo, Mueang Phuket District, Phuket Province 83000, Thailand For additional information: https://www.facebook.com/meesapam
