About Mekong
Anantara is a Thai-heritage hospitality brand, and Mekong represents the group's determination to plant the flavours of the Mekong delta in every corner of the world it operates. In Salalah, this produces a restaurant that is emphatically Southeast Asian in character — hot pots, satays, papaya salads, green curries — delivered in a dining room designed to evoke the Thai pavilion aesthetic: dark wood, water features, silk panels in deep greens and golds.
The culinary argument for this in Salalah is stronger than it initially appears. The Indian Ocean connects to the same waters that define Southeast Asian food culture. The fish are related. The spice palettes overlap. A green curry made with Dhofar-caught Hammour in coconut milk is not a fusion conceit — it is an acknowledgement of geography.
Rated 4.9 on TripAdvisor and ranked among the top three restaurants in Salalah, Mekong has built a reputation that reaches beyond the resort. Gulf visitors come specifically for the hot pots and dim sum, both prepared with an authenticity that suggests the kitchen employs chefs with direct Southeast Asian provenance.
For the traveller who has spent a week eating Omani food with devotion: Mekong is the reset the palate sometimes needs. The lemongrass, the kaffir lime, the fish sauce — these are flavours that exist in sharp contrast to the dried lime and cumin of the Dhofar tradition, and the contrast makes both traditions more legible.
Best Occasion Fit
For solo dining at the resort, Mekong's bar seating at the open kitchen offers a particular pleasure: the visual theatre of the hot-pot service and staff who understand that solo diners often want to talk about the food rather than eat it quickly and leave.
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