CSR Project

Ban Koh Pu is a small island in the Andaman Sea, part of Sri Boya sub-district, Nuea Khlong district, Krabi province. Local lore suggests the community is over 200 years old. Most residents are Muslims, leading peaceful lives centered around fishing, agriculture, trade, and tourism services. The island boasts beautiful scenery as well as rich marine and coastal ecosystems, including mangrove forests and seagrass beds, which are habitats of valuable species like white sea cucumber, which are rich in protein and collagen and widely used in local cuisine, and succulent, springy dog conches. These make signature dishes of Ban Koh Pu that are available all year round.

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 unique recipes showcasing local ingredients, especially dog conches, and share the recipes with local chefs. These creations help elevate the community’s culinary tourism profile.

Chak Ja Rak (Falling in Love): This dish is a salad featuring the community’s abundant ingredient—dog conch, steamed together with herbs. The meat is then mixed with winged beans and toasted coconut, making the dish tangy, salty, sweet, and creamy from coconut milk and toasted coconut.

Krathong Thong Two Friends: This dish is made from white sea cucumber boiled for more than 5 hours and marinated with pineapple core to eliminate odor and enhance its soft, springy texture. It is served with fresh razor clams and a tangy-sweet salsa.

Lad Lo Koh Pu (Around Koh Pu): Succulent chunks of blue crab claw are served with fragrant, crispy wild betel leaf curry sauce, accompanied by golden seabass fillets, pan-seared to perfection with a crispy finish, aromatic fried garlic, stir-fry morning glory, spicy shrimp chili paste, and hot jasmine rice.

Andaman Emerald: Soft cuttlefish, carefully prepared using a special technique, is slow-cooked in a low-temperature herb-infused broth to cook and enhance its fragrance. It is served alongside a tangy-sweet Tom Som soup, and kaffir lime juice is added to enhance aroma.