Review March 9th, 2026
Some days, the weather just can’t make up its mind. That was last Monday. I spent the afternoon watching the sky, half-expecting a downpour but I took a chance and headed to La Crique anyway. And oh, am I glad I did! The moment I arrived, the clouds parted like a curtain, revealing a stunning, fleeting glimpse of the sun before it slipped away behind the clouds and horizon.
I was there because Chef Notty—who I’ve had the pleasure of meeting at a few events—invited me to experience his menu. Stepping inside felt like being a kid at Disneyland, giddy with anticipation and wonder. His new French-Mediterranean establishment had been on my radar for a while and I’d been eager to see what he’d created.
THE AMBIANCE
La Crique is nestled on the beachfront inside the luxurious resort Trisara, located between Naithon and Layan. Unlike some luxury spots that feel over-the-top, this place is playing the minimalist design card with a few Thai touches.
The vibe changes throughout the day. For lunch, the ambiance is breezy and laid-back. For dinner, it turns into a chic and intimate restaurant. Between the menu, the beachfront setting and the live music, I caught myself thinking I’d somehow ended up in a fancy spot on the French Riviera.
MEET CHEF NOTTY (WORAWIT RATTANACHOOCHOKE)
Chef Notty’s culinary journey began in the luxury kitchens of Phuket and Koh Phangan, where he sharpened his skills before joining the Montara Group. His career reached new heights while working alongside Chef Yannick at L’Arome by The Sea, where he absorbed the art of fine dining.
Today, Chef Notty’s vision is clear: to craft cuisine that is both gourmande and deeply satisfying—dishes that don’t just taste incredible but deliver a full-blown foodgasm. He takes pride in sourcing only the finest ingredients, expanding beyond the Montara Group’s Thai-focused repertoire to bring in premium products from France, Japan, and Australia. The result? Dishes that surprise, delight, and leave a lasting impression.
Outside the kitchen, whether you’ll find Chef Notty riding the waves or pounding the pavement. Surfing and running are his creative outlets, fueling his passion for food and life.
THE FOOD
La Crique serves French coastal cuisine that beautifully captures the fresh flavors of the French Riviera. For one night, you’re transported to the southeastern coast, somewhere between Menton and Cap d’Antibes.
Below are some highlights from the menu that Chef Notty wanted me to taste, showcasing his signature cuisine:
First up: Smoked Corn Tartelette. Light, slightly smoky and just the right amount of sweetness to wake up my taste buds.
Then came the Half Avocado with Crab Salad and Caviar (THB 950++). Now, I’ve had avocado and crab before, but this? This was next-level. The avocado mousse was so smooth, the crab salad was fresh and bright and that little spoonful of caviar on top? Chef’s kiss. It was like a fancy, grown-up version of the avocado-crab cocktails my mom used to make in the ‘90s
Next, the Tuna Tartare with Citrus and Caviar (THB 1300++). The dish was like a burst of Mediterranean sunshine on the plate. As the citrus sauce was poured tableside, its bright, zesty aroma rose up, evoking the scent of lemon groves drifting on a sea breeze. Topped with caviar and sea grapes,each mouthful carried the essence of the coast. For a moment, the fragrance and flavors were so transportive, I could almost hear the waves crashing against Menton’s rocky shores.
Then it was time for the main course. The chef surprised me with the Filet de Boeuf Chateaubriand (THB 2500++). By this point, I was already delightfully full but it was impossible to resist. The Chateaubriand was cooked to perfection and super tender, paired with a foie gras poele, its richness balanced by a deep, savory beef sauce. Alongside it, a truffle and mushroom vol-au-vent added an earthy, umami depth. It was decadence in every sense, a dish that demanded to be savored slowly, despite the growing protest of my stomach. Best for sharing. The foie gras was a special supplement from Chef Notty.
I was served a Lemon Granita (THB 450++) as a pre-dessert, presented inside a hollowed-out lemon—a nostalgic nod to the ’90s, but elevated to something utterly elegant. Layers of creamy curd, icy granita, and trembling jelly played off each other, each bite a bright, tangy escape to the sunlit terraces of the French Riviera. The flavors were so vivid and refreshing, it was as if I were standing in Jardin botanique Val Rahmeh-Menton, surrounded by the intoxicating scent of lemon blossoms. This palate cleanser was so satisfying, it could easily have been the grand finale.
Just when I thought I couldn’t possibly eat another bite, the Phuket Chocolate Mousse (THB 450++) arrived. Rich and velvety, it delivered deep chocolate intensity without being cloyingly sweet. The macadamia added a buttery crunch, while the sablé provided the perfect crisp contrast. Somehow, against all odds, I found room—and devoured every last bite.
WHY YOU SHOULD GO AND RETURN
The moment you walk into La Crique, you are transported. It has a stylish blend of French Riviera charm and relaxed Phuket luxury. During the day, it has a laid-back beach club atmosphere, but it transforms into something intimate and special after sunset.
Chef Notty is doing amazing things with the menu. It’s focused on coastal French cuisine adding his own twist to everything. I’m still thinking about the Tuna Tartare and the Chateaubriand—those dishes make you pause your conversation just to savor the flavors. And don’t miss the Lemon Granita at the end; it’s a perfect way to refresh and digest.
If you want a place that truly deserves the praise, this is it. You’ll likely find yourself checking your calendar for a return visit even before you finish paying the bill.
HOW TO GET THERE AND BOOK
La Crique
Trisara
60, Cherngtalay, 1 Srisoonthorn Rd, Tambon Choeng Thale, Thalang District, Phuket 83110
Google maps and direction
Opens daily 12pm-3pm and 6pm-10.30pm
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