One long drive and a boat ride later to this secluded island, we ended up at the luxurious Rayavadee Krabi. I knew pretty much nothing about this hotel before showing up, aside from its high ranking on several luxury hotel sites. Now I know why. Rayavadee is a huge property gracing both Railay Beach and Phranang Beach with several restaurants, gorgeous villas, a spa, fitness center, tennis courts, and a full activity booking center. You don’t have to leave the island, and you won’t miss land very much.
We did so much in our two days here, including a massage, facial, beach, boat rides, dinner at the famous Thai restaurant, and a private cooking class overlooking the beach. There was so much to do that I’m afraid you’ll just have to stay 5 days to get it all in. It’s great here because you’ve got several choices for beaches, plus the pool and activity center where you can plan excursions to the islands. Keep in mind that using hotel longboats to get around is quite pricey, so outsource when you can.
The spa was dreamy. I got a 105 minute oil massage and organic facial that put me into a deep sleep, and all I remember is radiating when I looked in the mirror after it all. It was followed up by a secluded private cooking class, which I’m sharing a recipe from below and photos for here. They even customized the menu to be vegetarian for me, which was really special. We made a vegetable mushroom soup, glass noodle salad (recipe below), and green curry with tofu and steamed rice. I can’t even put into words how delicious the entire meal was. I can’t decide if this was better or our meal at Krua Phranang, the Thai restaurant. At Krua Phranang order the Massaman Curry or Green Curry and Papaya Salad. Incredible.
YAM WOON SEN (Thai Glass Noodle Salad) courtesy of Rayavadee Krabi
1/4 lb. dried glass noodles
1/2 large onion, sliced
1/2 cup spring onion, sliced
2 small tomatoes, wedged
1/2 cup mushrooms
2 Tbsp. cilantro leaves, coarsely chopped
1 Tbsp. Chinese Parsley Leaves, chopped
3 Tbsp. lime juice
2 Tbsp. fish or soy sauce
2 Tbsp. vegetable stock
1 tsp. sugar
1-4 Red Bird’s Eye Chillies, seeds removed and chopped
- Soak the glass noodles in a bowl with warm water until soft, about 10 minutes. Stir with a fork as they soften.
- In a wok or deep skillet with a drop of oil, heat the onions, tomatoes, and chilies. Cook for 2-3 minutes. Add glass noodles and mix well. Add vegetable stock and stir. Remove from heat.
- Add cilantro, parsley, spring onion, fish/soy sauce, lime juice, and sugar. Stir and mix well to combine flavors.
- Taste and adjust the flavor with fish/soy sauce, lime juice, and sugar. Serve cooled.