A visit to Hua Hin, Cha-Am and Khao Takiab is incomplete without tasting the fantastic local seafood dishes. The usual approach is to pick the type of seafood (blue crab and tiger prawns are recommended), then how you’d like it cooked, whether steaming, grilling, deep-frying, hotpot style, or others. The below list spans everything from popular Thai staple to seafood whipped up in true Hua Hin style.
You can find these dishes all over the city, sometimes delivered in palatial settings and fancy plating; others served without pomp or ceremony on plastic plates and wobbly tables - either way, we absolutely love all of these dishes and recommend everyone try them come meal times in Hua Hin.
- Santorini Park Waterventures
- Half-Day Cha-am Morning Bicycle Tour
- Admission to Vana Nava Hua Hin Water Park with Transfers
- Khao Sam Roi Yot Sea Cruise
- Pran Buri River Trip
- Evening City Tour in a Tuk-Tuk with Dinner
- Full-Day Thai Cooking Class with Lunch
- Full-Day Tour to Kaeng Krachan National Park with Lunch
- Khao Sam Roi Yot National Park Full-Day Excursion
- Private Wat Mahathat, Khao Wang Palace & Tham Khao Luang Half-Day Tour
Som Tam Pu Ma (Spicy Blue Crab Papaya Salad)
Fusing the zesty som tam from the Northeast (Isan) and fresh blue crab of Hua Hin, this all-time favourite appetizer dish is not to be missed. It tastes every bit like the well-pounded som tam – an invigorating blend of spicy and sour that makes it so addictive – but with chunks of raw blue crab that you can munch on.
Kan Chiang Pu Nueng (Steamed Crab Wing)
Steamed crab is the main highlight on Hua Hin’s food menu, but cracking the crab on the dining table is a messy business. Steamed crab wing is a hassle-free alternative, as it’s bite-sized, meaty and come ready-to-eat. Simply dip one in the spicy seafood sauce that comes with the dish and enjoy. This is a good starter dish.
Tom Yam Goong (Spicy Shrimp Soup)
A bold, refreshing blend of fragrant lemongrass, chillies, galangal, lime leaves, shallots, lime juice and fish sauce. Tom yam is a versatile dish that goes with virtually any meal – its invigorating sour-spicy-hot taste just screams 'Thailand'!
Hoi Wan Pad Cha (Stir-fried Babylon Snails in Roasted Chilli Oil)
Fresh Babylon snails are delicacies, as they could be hard to find on the menu. In this dish, the snails go into a wok, along with garlic, wild ginger, fresh peppercorns, bird’s eye chillies, sweet basil and roasted chilli oil. A few vigorous stir and it’s ready. Be warned though that pad cha dishes are very spicy – not for the faint-hearted.
Au Suan (Deep-fried Oyster Pancake)
Although a popular dish in Bangkok as well, Au Suan in Hua Hin tastes much more satisfying due to the freshness and size of its key ingredient: oyster. Raw egg and plump oysters go in a wok first, then after a few vigorous stirs, diluted tapioca starch solution and a dash of quality oyster sauce follow. The dish is usually served in a searing hotplate.
Haw Mok Talay (Steamed Seafood Custard)
This popular central region dish is traditionally made with freshwater fish, but the seafood variation substitutes sea bass for the fish and usually add a number of other seafood, such as mussels, squid and shrimp. Together with a coconut cream and red curry base, the dish is usually served in a coconut shell.
Plaa Sai Tod Kratiem (Garlic Fried Sand Whiting)
A common menu at Thai-style seafood restaurants in Hua Hin, garlic fried sand whiting makes a good appetizer or an a la carte dish that goes with steamed rice. These small silvery salt-water fish is found in abundance in the Gulf of Thailand and the Andaman Sea. Whole fish is marinated in a garlic peppercorn batter, then deep-fried until golden. Watch out for the bone when you dig in.
Pad Thai (Thai style Fried Noodles)
From Cape Town to Khao San Road, the default international Thai dish. Dropped in a searing hot wok, fistfuls of small, thin noodles do a steamy minute-long dance alongside crunchy bean sprouts, spring onions and egg, before disembarking for the nearest plate.
Pak Boong Fai Daeng (Stir-fried Morning Glory)
The leafy plant with hollow green stems and thin fragile leaves forms the main component of this super easy favourite. Cloves of garlic and birds eye chilies join it in a wok alongside oyster sauce, fish sauce and fermented bean. A few lazy stirs, and it's done!
Gaeng Keow Wan Kai (Green Chicken Curry)
Another all-time favourite dish, served alongside a bowl of fragrant rice. Green curry paste and coconut milk form the creamy base. Morsels of fresh chicken, cherry-sized eggplants, bamboo shoots, sprigs of coriander and generous handfuls of sweet basil add body to this seminal curry.