CSR Project

Bo Hin Farm Stay, a local fishing community in Sikao district, Trang province, originated from the collaboration of fish-cage farming community enterprises. Together, they developed the area by establishing a center for coastal aquaculture technology transfer. Most of the locals live by raising fish in cages, which is the community's main occupation. Due to the area’s rich and beautiful natural resources, it has been developed into an eco-tourism homestay focused on environmental conservation and the restoration of seagrass beds and mangroves, serving as nurseries for marine life. The community actively breeds and releases marine species back into the sea through initiatives like the Crab and Fish Bank, promoting food security and laying the foundation for sustainable fishing. Visitors are welcomed to engage in activities such as learning traditional fish-cage farming techniques and experiencing the way of life of local fishermen, in addition to exploring the natural beauty of mangrove forests and enjoying fresh seafood to further support the community's sustainable livelihoods.

Krungthai Bank collaborated with Chef In, or Narongrit Sakho, a health-focused food influencer from Ranong who runs the page “Kamlangin” and the owner of Baanin restaurant, to develop recipes using fresh seafood from the villagers’ fish cages as main ingredients and share the recipes with local chefs, elevating the community’s culinary tourism profile.

Nee Pu Rue Pla (Is It Crab or Fish?): Fresh Sea bass fillets are pounded together with a flavorful blend of Thai aromatics until the mixture becomes soft and smooth. This filling is then carefully stuffed into pre-steamed soft-shell crabs, making each bite of crab tender and packed with flavor. The crabs are steamed once again, then coated lightly in dry flour and fried to a golden crisp. It is served with crispy fried garlic and a tangy, sweet, and spicy three-flavor sauce.

Pla Kapong Clear Jai (Clear the Heart): This dish features a delicate, clear broth made by simmering sea bass bones with herbs for 48 hours, then carefully separating out the sediment to achieve a crystal-clear stock. The broth is simmered further to develop a naturally sweet and aromatic flavor. It is served with tender sea bass fillets that have been gently cooked at a low temperature, preserving the fish’s fresh, firm texture. The tender fish, when enjoyed with the warm, aromatic, and subtly sweet broth, creates a soothing and satisfying culinary experience.

Banana Blossom and Herbal Shrimp Salad: Tender banana blossom is carefully selected and sliced thin. Fresh shrimp is gently poached at a low temperature to keep them juicy and plump. The dish is completed with a vibrant sauce made from freshly pounded chilies, balanced with sugar, fish sauce, and lime juice for a perfect harmony of sweet, salty, and tangy flavors. The salad is served with a mix of banana blossom salad, toasted coconut, lemongrass, shallots, and sliced chilies.

Ruam Dao Si Kao (Si Kao Star Combo): This dish features barracuda seared in a pan with spicy and intense Si Kao-style chili curry sauce, bringing out bold and fiery flavors. It is paired with crispy turmeric-fried sand whiting, deboned for a flawless bite. It is served with stir-fry Baegu and eggs, sprinkled with the community’s famous crispy salted fish, and jasmine rice.

The Charm of Trang's Colors: Sri Trang Flower Bua Loy is a delightful Thai dessert made from glutinous rice flour, naturally colored with the vibrant purple of butterfly pea flowers and the golden hue of pumpkin. These tiny dumplings are delicately shaped like flowers before being cooked to perfection. It is served with ice cream, young coconut, toasted coconut, and drizzled with a rich and balanced coconut milk sauce that combines sweetness and saltiness.