Originally from Bangkok, they relocated to Pak Chong 10 years ago. The building is made from wood and bamboo, like many rural rice granaries (yung khao). On offer is southern-Thai dishes, using ingredients from the south as well as their own curry paste, to cook grandmother’s recipes. The deep-fried sand fish is a great starter and the yellow curry seabass emits a gloriously pungent turmeric aroma. Diners on the outdoor terrace enjoy a view of the mountains.