Guerrera Rice Paddy Villas

We came back here for dinner almost every night of our trip. The portions are generous, and everything we ordered was delicious. Favorites included Pad Thai, Pad Kaprao, Thai Chicken with Mango Salsa, Sri Lankan Cashew Nuts, and Indonesian Rendang. 😄 Be conservative when choosing the spice level 🌶️, since the food tends to be on the spicy side. And make sure to try their own cocktail, the Thai Tini. 🍸

I’m reviewing the restaurant, not the hotel. I’d like to give it 5 stars, but I can’t. The menu looked good, and the restaurant itself is nice, with an open kitchen. We ordered two dishes. The pork was really dry, and its sauce was basically a puddle of oil. The other dish was better, but not balanced at all. We asked for low spice, yet it was on fire, and I have a very high spice tolerance. The dessert tasted good, but it was very heavy.

The Pad Kra Pao was flavorful and tasted authentic, and the staff were friendly, quick, and happy to explain how spicy each dish would be. Portions are generous, there’s parking, and the view is nice, though the rice had already been harvested. I wasn’t keen on their Rendang. I know cooks have their own versions, but this one could use more coconut milk, and the meat was tough and dry.

The homemade ice cream was a highlight, especially the mango and kaffir lime. The setting is lovely, with views over the paddies and a beautiful sunset by the beach. Food was only okay, though. The Pad Thai felt overpriced, with just four small shrimp and very few vegetables, mostly noodles and sauce. The beef in the redang curry was tender, but the seasoning was overpowering from the star anise and cinnamon, not the chili heat. I found six star anise in my portion. I usually love redang, so it was a shame.