The story
Nestled behind a working palm sugar plantation in Phetchaburi, Toddy Palm Farm Restaurant is a family-run spot that feels a world away from tourist hubs. The kitchen focuses on traditional local dishes, drawing deeply on regional ingredients—especially the toddy palm that gives the restaurant its name. With a 4.4-star rating, it’s earned a reputation for honest, carefully made Phetchaburi cuisine.
Creator Gary Butler of The Roaming Cook singled out the toddy palm curry and banana blossom salad as standouts, noting, “I’d choose this over Michelin-star dining any day.” Other dishes praised include the Thod Man Pla Grai (fish cakes), Chuchi Makro (prawns in red curry), and Gaeng Phed Ped Yang (roast duck curry). It’s a casual, family-friendly spot where the plantation setting and bold regional cooking leave a lasting impression.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
“This is almost identical to a panang curry but with more aromatics — more lemongrass, more lime leaves. It's a proper wake-up curry with classic flavors, heavy on the lime leaves with some julienned on top. It's a little sweet but you have to have it with rice. In Phetchaburi everything is sweet because they never run out of palm sugar.”
What creators say
1 creator has covered Toddy Palm Farm Restaurant. Most active: Gary Butler - The Roaming Cook
- Gary Butler - The Roaming CookLoved
A FULL DAY EATING THE BEST THAI FOOD in HUA HIN & PHETCHABURI 🇹🇭🔥(Non Touristy) · @ 0:24
This family-run restaurant behind a working palm sugar plantation serves incredible traditional Phetchaburi dishes using local ingredients — the toddy palm curry and banana blossom salad are standouts, and I'd choose this over Michelin-star dining any day.
Dishes mentioned
Thod Man Pla Grai
These fish cakes are made with pla grai (clown knifefish) and pla in see (Spanish mackerel), with wing bean and red curry paste. The sweet chili dip uses local palm sugar and chilies — it's very sweet but also extremely sharp and spicy, cutting the fat perfectly. I don't often like these because they're usually too greasy and heavy, but these are pretty good — I'd give them an 8.5 out of 10. The spice isn't overpowering.
Gaeng Hua Tan
This toddy palm curry tastes a bit like khanom chin nam ya because of the finger root. The palm fruit has two parts — a harder outer shell that's almost like bamboo texture, and the little palm hearts that melt in your mouth. It's a very good curry, absolutely fantastic. I'd give it a 10 out of 10.
Chuchi Makro
This is almost identical to a panang curry but with more aromatics — more lemongrass, more lime leaves. It's a proper wake-up curry with classic flavors, heavy on the lime leaves with some julienned on top. It's a little sweet but you have to have it with rice. In Phetchaburi everything is sweet because they never run out of palm sugar.
Gaeng Phed Ped Yang
This is a panang-style curry with pickled bamboo — it's super funky, really sour and funky. They definitely pickled that bamboo themselves. It's the best on the table in terms of flavor profile — sour, a little bit comforting, the one I'd keep eating. The textures are great too.
Yum Hua Plee
This banana blossom salad has crispy fried onions and shallots — beautiful, really nice texture. It's a little bit spicy but not too much, with a little sweetness. It's honestly the perfect level for me — sweet, sour, spicy, with a little bit of crunch. Texturally unbelievable. That is a top salad, fantastic, underrated.
