Understand

Escape to Ko Jum, a serene island paradise with three main villages and a vibrant mix of local residents. The island is home to approximately 1500 permanent residents, mainly of Chinese and sea gypsy background, along with a small Muslim minority. Experience the island's unique blend of cultures as you hear the mosques' Adhan (call to prayer) five times a day. The west side of the island boasts 30 resorts, offering a range of bungalow accommodations. While the resorts, predominantly run by the Chinese, provide efficient service, don't expect traditional Thai hospitality. Ko Jum attracts a diverse crowd, from mature travelers to young families seeking an idyllic getaway away from the party scene.

Get in

From Krabi Most travelers arrive via the ferries that connect Ko Lanta and Krabi, which charge about 400 baht (the same price as for the entire crossing, even though Ko Jum is at the half way point). The fare can be paid on board, but pre-booking is recommended as the ferry is often full. Tickets can be bought from travel agencies in Krabi or at the main ferry offices at the old pier on Thanon Khong Ka, and with resorts on Ko Jum. Ko Jum has no jetty or dock - the ferry stops offshore and is met by longtail boats. If you've pre-booked, then a boat from your resort should be there to pick you up; otherwise simply choose one and ask for a lift to shore. If you arrive at Krabi airport in the morning and want to take the ferry, be aware that the transport company in the airport selling tickets to Krabi Town (90B, Nov 2015), to pier Koh Lana, Koh P.P. will only take you to their stop in Krabi town, even though your tickets says something else. There they will offer you transport to the ferry and ferry ticket for 500 baht. The Krabi-Lanta ferries run only during the high-season which typically starts between November and ends in April (it varries every year and you should check with your hotel beforehand). During the low season you would have to charter a longtail boat. From Krabi Town or Ko Lanta this will cost you around 2,500 bahts one way. You can however make the trip via Laem Kruat which will be considerably cheaper. From Krabi Town, you can take a songthaew (small open minibus) to Laem Kruat. The songthaew should be blue and yellow in colour and you can hop on it outside of the 7/11 shop or the Siam Bank branch near Chao Fah pier. Ask the driver to confirm the destination. The cost is 50 baht. From Nua Khlong to Laem Kruat the usual cost is 40 baht. There should be ferries from Laem Kruat to Ko Jum between 11:30 a.m. and 6 p.m. costing 50 baht. It is a 40 minute boat ride. The songthaew stop in Nuea Klong for Laem Kruat is outside the convenience store 10 minutes walk to the right from the town's only intersection. Ferries to Ko Jum (July 2013) at 9, 10, 11.30, 13.00, 14.30, 16.00, 17.30 and 18.15 and cost 50 baht. From Railay Beach / Koh Yao Noi / Koh Yao Yai during high season you may take a speedboat directly to Koh Jum. Price varies based on departure point, but expect to pay a maximum of 1,500 baht from Koh Yao Noi.

Map & Climate

Popular Foods

Pad Thai: Pad Thai is a signature Thai dish consisting of stir-fried rice noodles with a uniquely balanced blend of sweet, sour, salty, and tangy flavors. It typically includes shrimp or chicken (though can be prepared with tofu for a vegetarian version), scrambled eggs, bean sprouts, and is garnished with crushed peanuts, lime wedges, and fresh herbs like cilantro and green onions. The dish is served with a side of som tam (green papaya salad) and mango sticky rice for a complete meal.

Tom Yum Goong: This spicy and aromatic soup is a beloved Thai classic that features a fragrant broth made from stock, kaffir lime leaves, lemongrass, galangal, lime juice, fish sauce, and chili paste. It's packed with succulent prawns, mushrooms, tomatoes, and other vegetables, with optional additions like snakehead fish or even chicken. The dish is often garnished with fresh cilantro and a sprinkling of pepper.

Mango Sticky Rice: This iconic Thai dessert is a delightful combination of sweet, creamy mango and glutinous rice. The sticky rice is cooked in coconut milk and sugar until it achieves a chewy texture, then served alongside ripe, juicy mango slices. The dish is sometimes garnished with toasted coconut flakes or sesame seeds for added crunch and flavor. It's typically enjoyed during the mango season (May to September) as a sumptuous, refreshing treat.

Historical Appearance

Traditional Male Clothing

Traditional Female Clothing