One of the Freshest Seafood Restaurants on Phangan

Big Fish is one of Infinity Beach Club's two restaurants. 

Specialising in daily, freshly caught fish, we spoke with Big the restaurant's head chef...

Tell us a bit about your background as a chef...
I am originally from Bangkok and learnt to cook in Phuket where I taught myself.

I have worked in seafood restaurants in Bangkok and Phuket and then I worked at a resort here on Koh Phangan before coming to Infinity. I have been on the island for one year now.

What sounded interesting about working for Infinity Beach Club?
I think that Infinity gives the perfect atmosphere for the island of koh phangan because of its beautiful location.

We are the only restaurant on the island with aquariums for live fish, we have lobsters, fish, king prawns and alaskan king crabs so that guests can choose what they would like to eat and know it is absolutely fresh.

What style of food do you like to cook?
Thai seafood done in my own style. The main food in Big Fish restaurant is of course seafood.

It is made on the bbq and you can choose between five different styles of cooking.

I have created dishes you cannot find anywhere else like ‘salmon larb tarta’ and ‘todman seafood’ which is king mackerel with infinity sauce.

We source our fish from the local fishermen on a daily basis.

Are we allowed to know what’s in Infinity sauce?
Yes! Panang sauce with mango, it’s my own recipe.

Do you enjoy the parties here and what makes Infinity special?
I do of course! I feel very pleased to work in a place where people relax, people eat, swim and where there is a good atmosphere.

It is a different way as no other pools or beach clubs have restaurants so it’s interesting to see people relaxing, having fun and enjoying the wonderful food at the same time.

What do you love about Koh Phangan?
Here it is great to have the sea just in front of the restaurant, it means we can always have good, fresh seafood.

In my free time I like to go fishing and to party!

What are your hopes for the future?
To adapt myself to the new kinds of customers which are arriving on the island.

And, to keep the customers one hundred percent satisfied and to always keep putting the level of food higher and higher in the restaurant.