Southern Thai cuisine is slightly different from the Central, North and North-East styles of cooking. There are many more curries, reflecting a Malaysian and Indian influence in the culture. In Krabi restaurants, dishes include the must-try massaman, a fragrant saffron-coloured curry with peanuts and sweet potatoes; the hot and sour kaeng som, fish in a tamarind-laced broth; the lightly-spiced noodle dish, khanom jin; and the Thai-Muslim version of a chicken biryani, khao mok gai.
For those who can't take the heat, there's also a large selection of western and international food in the tourist areas. These restaurants have mostly been opened by expats in Krabi, so the food is usually quite good and authentic. Pizzerias are common and popular, but you'll also find French, German, Swiss, Swedish, Danish, Japanese, Indian and Chinese cuisine, as well as British pub grub.
Another great Krabi taste is, of course, seafood. The Krabi beach areas have several restaurants with the 'catch of the day' displayed on ice outside. You'll find all kinds of fish; juicy crabs and langoustines; shellfish, including giant oysters; as well as squid and lobsters. They can be prepared in various sauces, or just simply grilled and served with a dipping sauce: a feast not to be missed!
Hoi Chak Teen or Feet-pulling Shells
Hoi chak teen or wing shell is in the Strombus Canxarium family. It looks like a conch but is smaller and brown in color. Its special characteristic is its dark brown walking legs which are referred to as "feet" or "teen" (in informal Thai). It is found in the sea in Krabi and nearby provinces.
To prepare the dish, the wing shell is soaked in salty water for about half an hour. A few crushed chilies are added to the water to make it spicy. The wing shell then begins to move, pushing its feet out and expelling the mud from inside. It is rinsed several times and then put in to a pot of cold water. The pot is then put on the stove and when the water gets warm, the wing shell pushes its feet out. As soon as it is cooked, it is ready to be served.
To eat the wing shell, you pull the feet and the mollusk will come out. It is eaten with a dip made of garlic, chilies, sugar, lime juice and fish sauce.
Hoi chak teen is a popular savory snack dish. The shells are also made into decorative items for the home or sold as souvenirs.
Som Shogun or Shogun Orange
The orange is popular because of its sweet taste. It has a thin rind and little pulp and is best eaten fresh.
The orange tree flowers from March to June depending on the climate in the area and takes about one month for the fruit to set. The fruit can be picked 8 to 9 months later.
The most popular propagation method is by rooting branches. Orange growers usually wait until the tree is three years old before they start picking the fruit.
