This past Tuesday night, I had the incredible privilege of stepping into what felt like a dream. I was on the soft sands of Natai Beach, dining at Anaalā, the newest addition to the renowned Iniala Beach House. If you’ve ever wanted to experience the perfect fusion of Thai flavors, ocean breeze, and unparalleled elegance, this is the place to be.
It’s not just a meal you’re experiencing at Anaalā—it’s an entire sensory journey. Imagine the sound of the waves gently rolling onto the beach, the scent of fresh seafood grilling on an open flame, and the soft flicker of candlelight in the cool evening air. With every detail perfectly curated, it felt less like dining out and more like stepping into a cinematic moment. The beachside barbeque concept here is like nothing I’ve ever encountered, merging the laid-back vibes of casual dining with the sophistication of Thai gastronomy.
SET THE SCENE
Anaalā is set on a pristine stretch of Natai Beach, just far enough from the hustle and bustle of the more touristy areas of Phuket to feel like a hidden treasure. When you arrive, the first thing that strikes you is the tranquility of the place. The vast expanse of sand, the rhythmic waves lapping at the shore, and the starry sky above—it’s an environment that immediately sets the stage for an unforgettable evening.
As I walked in and sank my feet into the soft, powdery sand, I couldn’t help but feel a sense of privilege to be there. This was a place where time seemed to slow down. The ambiance was intimate and casual, with each table carefully arranged under the stars. Candlelit tables in the sand, soft lighting casting shadows on the water, and the faint hum of the ocean provided the most serene backdrop for what would become a truly exceptional dining experience.
The beauty of Anaalā lies not just in its location but in how it invites you to relax and be present. Dining barefoot in the sand, the ocean breeze keeping things cool, and the sound of waves softly filling the air—everything here is crafted to make you feel as though you’ve stumbled upon a hidden paradise, one that’s designed for moments like this.
MEET CHEF IAN KITTICHAI
Now, let’s talk about the man who brought this entire experience to life: Chef Ian Kittichai. A name that needs no introduction in the culinary world, Chef Ian has spent decades reimagining Thai cuisine and taking it to the world stage. His restaurants, like Issaya Siamese Club in Bangkok, have earned global recognition, and his ability to blend traditional flavors with modern techniques is nothing short of legendary. But it’s not just about the food—it’s about the stories he tells with every dish.
When I sat down for dinner, I could feel Chef Ian’s presence in every bite. The way he integrates history, culture, and personal experience into his menu is what makes dining at Anaalā so special. From the moment we sat down, it was clear that Chef Ian has an intimate understanding of Thai cuisine’s rich complexity, and he knows just how to elevate it while staying true to its roots.
The restaurant’s menu rotates every eight days, keeping things fresh and exciting for returning guests. And if you’re lucky enough to visit before December 10th, you’ll get a rare opportunity to experience Chef Ian himself in the kitchen, sharing his stories behind each dish, offering insights into his inspirations, and showing just how personal this dining experience really is.
THE FOOD
s the evening progressed, it became clear that Anaalā is more than just a meal—it’s an immersive experience. The food here is elevated Thai cuisine, each dish infused with modern flair yet steeped in tradition. Let me walk you through the highlights of my meal.
Tom Klong Talay
This seafood soup wasn’t your average Tom Yum. It had a depth of flavor I wasn’t expecting. Each spoonful balanced salty, sour, and sweet notes beautifully, but what made it really stand out were the ingredients. A mix of seafood—plump prawns, squid, and dried fish—added a wonderful variety of textures, and the smoky sweetness from tamarind paste and grilled shallots brought everything together. It was like a warm embrace for the senses.
Choo Chee Pla (Grouper with Choo Chee Curry Sauce)
his was the dish that truly stole the show for me. The grouper, perfectly cooked, was nestled in a rich, creamy choo chee curry sauce. I’ll admit, I’ve had my fair share of red curries, but this was something else. Chef Ian explained how he had adapted the base of a traditional red curry to complement seafood, and the result was sublime. The sauce, silky and smooth, was infused with kaffir lime, coconut milk, and a subtle hint of peanut—flavors that caressed the grouper perfectly. It was the kind of dish that makes you stop and savor every bite, not wanting it to end.
Goong Nam Ma Kham (Prawns with Tamarind Sauce)
Next up were the prawns. They were lightly fried to preserve their natural sweetness, then coated in a tangy tamarind sauce that was perfectly balanced with sweet, sour, and savory notes. I couldn’t help but keep reaching for more, each bite offering a delightful contrast of textures and flavors.
O Aew (Thai Jelly in Watermelon Juice)
And then, dessert. The O Aew, a local Phuketian classic, was the perfect end to a perfect meal. Light and refreshing, the watermelon jelly had just the right touch of sweetness and served as a delightful palate cleanser. It was the kind of dessert that leaves you feeling satisfied without being overwhelmed.
THE ANAALA EXPERIENCE
What makes Anaalā truly remarkable isn’t just the exceptional food—it’s the entire experience. From the moment I stepped onto the beach to the final sip of wine under the stars, everything about the evening felt like a celebration of life’s simplest joys. Dining barefoot in the sand, the sound of the ocean, and Chef Ian’s culinary masterpieces all combined to create a night I’ll never forget.
What made the experience even more special was the opportunity to share it with such an incredible group of people. I had the honor of dining with Amy, another journalist, and a few of Phuket’s most talented chefs, including Chef Alex from Mrs. B, Chef Xavier Charest-Rehel (Banyan Tree’s culinary director), Chef Korn from Five Olives, and Chef Mond from ROYD and his girlfriend. Each person brought their own passion for food and the stories behind it, which made the evening feel like a gathering of like-minded food lovers—a true celebration of culinary artistry.
A huge thank you to Sumi and the entire team at Iniala for making this evening so memorable. From the warm welcome to the impeccable service, everything was spot on. Nights like these are the kind you carry with you forever.
WHY YOU SHOULD NOT MISS IT?
With Aulis recently earning its first Michelin star in less than a year and now Anaalā opening its doors, Iniala is quickly becoming one of Phuket’s most exciting dining destinations. The rotating eight-day menu at Anaalā ensures that there’s always something fresh and exciting to look forward to. If you haven’t had the chance to experience Anaalā yet, I can’t recommend it enough. Chef Ian’s vision, combined with the unbeatable beachfront location, guarantees an experience that will stay with you long after the last bite.
HOW TO GET THERE AND BOOK YOUR TABLE
Anaalā
- Location Anaalā, Iniala Beach House, Natai Beach, Phang Nga (approximately 30 minutes from Phuket International Airport).
- Hours: Open daily, 18:30–21:30 (last seating).
- Menu: Thai set menu, priced at THB 2,250++ per person, including drink pairings.
- Reservations: Strongly recommended. Visit Iniala Beach House’s website or call ahead to secure your table.
Trust me—this is the kind of dining experience you’ll want to remember. Anaalā isn’t just a place to eat; it’s an experience you’ll cherish forever.
