From bustling New York City to the tranquil shores of Koh Phangan, Chef Nir Mesika’s culinary journey has taken him across continents, flavors, and cultures. Today, Chef Nir invites diners into his world at DAO, a unique chef’s table in the heart of Thongsala, where he merges his diverse culinary roots with the island’s fresh, local ingredients. DAO represents a new chapter in Nir’s storied career, capturing his heritage and life experiences in an intimate, multi-course tasting menu that has quickly become one of Koh Phangan's must-visit culinary experiences.
Chef Nir's love for cooking began in Israel, where he was raised in a large family that celebrated food as a way to bond. After studying at the Bishulim Culinary School in Tel Aviv, he worked at several acclaimed restaurants, including Catit and Mizlala, both known for pioneering modern Israeli cuisine. His career then took him to Italy, where he opened a kosher restaurant in Milan’s Jewish quarter. But it was his move to New York City that marked a turning point in his career. There, he opened Zizi Limona and later, Timna, which won accolades including USA Today’s “Best New Restaurant” of 2015 for its bold reinterpretation of Israeli flavors.
“I wanted to show that Israeli cuisine is much more than falafel and hummus,” he said in a past interview. Drawing from his Egyptian and Moroccan heritage, he infused Timna’s dishes with flavors that reminded him of his childhood, like kubaneh bread and Bedouin-style octopus. “Timna was about preserving my childhood memories,” Nir explains. “I used basic ingredients from my mother’s and grandmother’s recipes and added my own twist.”
In 2023, after several years in the high-paced culinary scenes of New York and Tel Aviv, Chef Nir and his family traveled to Koh Phangan, a serene island in the Gulf of Thailand known for its natural beauty and easy-going lifestyle. Initially a vacation, the trip quickly became a turning point for Nir. As war erupted in Israel on the day they arrived, he found solace in the island’s peaceful atmosphere and decided to extend their stay indefinitely. “Koh Phangan has everything we needed after the hectic pace of Tel Aviv and NYC,” he shares. “The peace, the simplicity, the warmth of the community—it all felt like a perfect fit.”
Koh Phangan, despite its laid-back vibe, has become a hidden gem for culinary enthusiasts, drawing chefs like Nir who seek a slower, more connected way of life. The island offers fresh ingredients at nearby markets, creating a perfect environment for DAO's dynamic tasting menu, which changes weekly depending on what’s available. “Every dish combines Thai ingredients with haute cuisine techniques,” Chef Nir explains, “a fusion of the places I’ve been and the food I love.”
Opening DAO was a natural step, blending Nir’s culinary expertise with the island’s unique vibe. Located in a renovated Thai-style house in Thongsala, DAO is designed to feel both welcoming and exclusive, with only 16 seats available for each four-night weekly service. Guests gather around a large, locally made L-shaped table, sharing an experience that’s “part dinner, part show.” The name DAO, meaning “path” in Thai, reflects Chef Nir’s personal journey and his philosophy on food.
The tasting menu at DAO offers five distinct options, catering to various dietary preferences with dishes that draw from the chef’s Israeli and Mediterranean background while incorporating local Thai produce. “DAO is about taking our guests on a journey,” he says. “Each course represents a memory, a place, a flavor I’ve known and loved.” This philosophy resonates with diners, who often describe the experience as transportive—a blend of the exotic and the familiar, all unfolding on this small, tropical island.
The heart of DAO’s menu is its use of fresh, local ingredients. Koh Phangan’s fish market, just minutes away from DAO, supplies the seafood that plays a central role in many of Chef Nir’s dishes. Each element in the menu honors Thai produce but reinterprets it through Nir’s Mediterranean culinary lens. “Koh Phangan is full of incredible herbs, vegetables, and seafood. Every bite reflects this island, yet is elevated by techniques from my experiences in NYC, Tel Aviv, and beyond,” he shares.
From Thai-inspired seafood dishes to his signature Mediterranean Sashimi, Nir’s menu reflects a worldly fusion that appeals to both locals and international tourists. DAO is one of a few restaurants on Koh Phangan that offers such a refined culinary experience. By fusing Thai ingredients with Mediterranean techniques, Nir provides guests with a taste of the familiar and the extraordinary, each dish acting as a gateway to another culture.
Nir’s story is also one of adaptation and connection. The island’s vibrant, close-knit community embraced him and his family, adding to the uniqueness of the DAO experience. For Chef Nir, Koh Phangan represents a place where life slows down, where there’s time to appreciate the beauty of food and the simplicity of life. “Koh Phangan is not just where we live; it’s a community that feels like family,” he says. “We’ve made this our home away from home, and DAO reflects that in every way.”
As guests at DAO savor each course, they’re not only tasting Chef Nir’s skillful blend of flavors but are also experiencing a piece of Koh Phangan itself—a place where global influences meet local charm. For Nir, this restaurant isn’t merely about serving food; it’s about creating connections, celebrating traditions, and sharing the joy of a journey that led him from the big city lights to this small island paradise.
DAO is more than a restaurant; it’s a testament to Chef Nir’s life journey and his love for culinary innovation. “Each dish represents a page in my story,” he reflects. The experience DAO offers is unmatched on Koh Phangan, as it brings together cultures and flavors in a setting that feels both exclusive and homey. Here, Chef Nir invites each diner to savor not only the flavors of his food but the shared experience of a life devoted to the art of cuisine.
In a world that’s always in a hurry, DAO is a place where one can slow down and simply enjoy the journey, one plate at a time.
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