Thai Chilli Scrambled Eggs: A Brunch Revelation on Koh Phangan

There comes a moment on every holiday when the hangover hits harder than your suitcase did when it tumbled off the airport baggage belt.

For me, that moment arrived a few days into my Thailand trip, post-Bangkok madness, when we landed on Koh Phangan in search of calm, healing… and brunch. Well before the Half Moon Party at least.

After two heroic nights out in Bangkok, we somehow navigated our way to the island without a wink of sleep – via a plane, a boat, and the kind of heat that makes your knees sweat. We’d arrived the Saturday of Easter weekend, ready for the iconic jungle Half Moon Party on Sunday night. Grand plans, low energy.

Oh, and finding our Airbnb? A comedy of errors. Perched halfway up a vertical hill, only one brave taxi driver on the entire island was willing to drive us there – and I think even he had regrets. That night, we skipped any thoughts of partying and instead aimed for an early one and a hard reset so we could fully enjoy the reason we’d come to the island.

Come Sunday morning, we emerged bleary-eyed but hungry. We were staying in a villa near Haad Yao and desperately needed sustenance. Not just any sustenance – brunch-level sustenance. The kind that whispers “you’ll feel human again soon,” while handing you a cold smoothie and a very decent coffee.

Enter: Bubba’s Roastery
Located just across the road from the island’s spiritual hub (7/11, obviously), Bubba’s Roastery appeared like a caffeinated mirage. One of our friends – who’d lived in Australia before – clocked the menu and muttered, “This place is giving Bondi.” Translation: Acai bowls, oat milk, and the comforting illusion that your life is together.

It was a clean, modern, Aussie-style café with a tropical soul. Light wood, hanging plants, and a long list of brunch classics like ‘Eggs Benny’ and ‘Mushies on Toast’ made it the perfect compromise for our mixed group of hungover zombies and picky eaters. It was also the first time all trip I felt 35% more put together, simply by dining inside with air-conditioning…

Then I saw it — Thai Chilli Scrambled Eggs.

Now, I’m quite an adventurous eater. If it’s spicy, herby, or has something unexpected on toast, I’m in. So I ordered it without a second thought… or really reading the full description. I clocked the word “Thai” and went for it. It wasn’t until it arrived that I noticed the prawns – for breakfast. A bold move, even for me.

But let me tell you: I have not shut up about it since.

The Dish That Changed Everything

This wasn’t just a plate of food. It was an experience. A culinary hug. A brunch awakening.
Delicate scrambled eggs, perfectly soft and cloud-like, served on thick toasted brioche. On top, three BBQ king prawns – smoky, sweet, tender. Everything was crowned with a homemade Thai red curry butter that melted into the eggs like actual magic, and finished with a generous scattering of Thai herbs.

It was spicy, rich, and somehow still refreshing. A dish that whispered, “You’re not hungover. You’re just… evolving.”

To balance out the indulgence (read: pretend I was doing a detox), I ordered a green smoothie made with spinach, avocado, banana, spirulina and lime. And of course, an oat milk cappuccino – because it’s a roastery, and I have standards.

Meanwhile, My Friends…
Let’s just say their choices were more “Brits abroad”:

  • Eggs Royale without the eggs (i’d rather not talk about it).
  • A side of halloumi, for emotional support.
  • And the “Big Bubba Breakfast” — a feast of poached eggs, Sloane’s bacon and pork chipolatas, home-made giant hash browns, baked beans, and sourdough. It was the closest we got to a Sunday roast that Easter.

So What’s Bubba’s All About, Then?

More than just a pretty spot for brunch, Bubba’s Roastery is a true gem on the island. Since 2015, they’ve been roasting their own beans onsite using high-quality coffee sourced from Thailand’s northern provinces – Chiang Mai, Chiang Rai, Tak and Nan – all known for their rich terrain and independent farmers. They’re big on traceability, flavour, and community – not just brewing coffee, but helping train and supply other cafés across Koh Samui, Koh Phangan and Koh Tao.

Their food menu is equally thoughtful. With fresh bread and pastries baked daily on the island, meats from Sloane’s, seafood sourced from local markets, and produce selected for quality and seasonality, it’s a place that treats ingredients with respect. They’ve even partnered with Bali-based culinary studio Co-creative to bring bold Thai twists to global brunch favourites. The result? A menu that’s comforting and creative, familiar but full of surprises.

Final Thoughts from a Prawn-for-Breakfast Convert

If you ever find yourself on Koh Phangan, dazed from travel or tequila, and in need of good coffee, restorative vibes, and a dish that’ll live rent-free in your mind forever – Bubba’s is it.

As for me, I’ll be in my kitchen this weekend, apron on, googling “how to make Thai curry butter” and hoping I don’t burn the prawns. Chef friends, any tips?