Soei Seafood @Asiatique (เส่ย เอเชียทีค)

Deep-fried whole snapper topped with a three-flavored sauce: spicy, sweet, and sour. The fish is crispy on the outside and tender inside. Eaten with rice to balance the robust sauce.

Deep-fried whole snapper glazed with a savory and slightly sweet fish sauce mixture. Served with a spicy mango salad on the side. A classic Thai dish loved for its crispy texture and umami flavor.

Deep-fried whole snapper topped with crispy golden garlic. Savory and aromatic. Best enjoyed with steamed rice and a dip of spicy seafood sauce.

Deep-fried snapper served with a sweet and sour tamarind sauce. The sauce is rich and tangy, often garnished with fried chilies and shallots.

Whole snapper encrusted in coarse salt and grilled over charcoal. The salt crust keeps the flesh moist and flavorful. Peel back the skin to eat the meat, often served with spicy seafood dipping sauce and noodles.

Deep-fried snapper topped with a rich, spicy red curry paste sauce. Fragrant with kaffir lime leaves. A flavorful dish with a moderate to high spice level.

Deep-fried grouper served with a tangy and sweet tamarind sauce. The firm, flaky meat of the grouper pairs well with the rich sauce.

Steamed grouper in a savory soy sauce broth with ginger and scallions. A mild, aromatic dish that highlights the freshness of the fish.

Steamed grouper in a spicy and sour lime broth with plenty of garlic and chilies. A zesty and refreshing dish typical of Thai seafood cuisine.

Deep-fried grouper topped with spicy red curry paste. The curry sauce is thick and aromatic, coating the crispy fish.

Deep-fried grouper topped with a sauce that balances spicy, sweet, and sour flavors. A popular way to enjoy fried fish in Thailand.

Deep-fried grouper glazed with premium fish sauce and sugar. Savory and slightly sweet, served with a spicy dipping sauce.

Deep-fried grouper generously topped with crispy garlic. A simple yet delicious dish that emphasizes the fish's flavor.

Deep-fried marbled sleeper goby with a savory fish sauce glaze. This fish is prized for its delicate, white flesh.

Deep-fried marbled sleeper goby topped with crispy garlic. The fish has a soft texture that contrasts well with the crunchy garlic.

Deep-fried marbled sleeper goby with a spicy, sweet, and sour sauce. A flavorful preparation for this freshwater fish.

Steamed marbled sleeper goby in a spicy lime broth. The steaming method preserves the fish's natural sweetness and soft texture.

Deep-fried marbled sleeper goby served with tamarind sauce. The sauce adds a pleasant tanginess to the dish.

Spicy and sour soup with mackerel. A clear broth version of Tom Yum, fragrant with lemongrass, galangal, and kaffir lime leaves.

Mackerel cooked in a thick red curry sauce with coconut milk and kaffir lime leaves. Rich, creamy, and spicy.

A sweet and sour soup with mackerel, flavored with tamarind, ginger, and scallions. A traditional Thai comfort dish.

Spicy salad made with fried mackerel meat, mixed with herbs, chilies, and lime juice. Zesty and appetizing.

Stir-fried mackerel with holy basil, garlic, and chilies. A spicy and aromatic dish, commonly eaten with rice.

Fried mackerel served with fresh herbs, vegetables, noodles, and betel leaves for wrapping. Accompanied by a spicy dipping sauce. A fun, interactive dish.

Deep-fried mackerel cheeks or heads with garlic. Crunchy and savory, often enjoyed as a snack or appetizer.

Creamy Tom Yum soup with sea bass fillets. The broth is enriched with evaporated milk or coconut milk, making it rich and spicy.

Clear spicy and sour soup with sea bass fillets. Light yet flavorful with fresh herbs and chilies.

Sweet and sour tamarind soup with sea bass fillets. Mildly spiced with ginger.

Stir-fried sea bass fillets with spicy Thai herbs, including fingerroot, peppercorns, and basil. Very aromatic and spicy.

Deep-fried Spanish mackerel slice glazed with savory fish sauce. The meat is firm and flavorful.

Charcoal-grilled Spanish mackerel. Smoky and simple, highlighting the natural taste of the fish.

Whole deep-fried Spanish mackerel with fish sauce glaze. A large portion suitable for sharing.

Whole deep-fried Spanish mackerel topped with crispy garlic.

Stir-fried scallops with a bold black pepper sauce. Spicy and pungent.

Stir-fried scallops with spicy herbs like fingerroot and fresh peppercorns. A sizzling and aromatic dish.

Stir-fried scallops with sweet basil leaves and chili. Fragrant and savory.

Stir-fried scallops in roasted chili paste (nam prik pao). Mildly spicy and sweet.

Stir-fried baby clams with roasted chili paste and sweet basil. A sweet, savory, and slightly spicy dish.

Stir-fried baby clams with fragrant sweet basil and garlic.

Stir-fried baby clams with spicy herbs and chilies.

Razor clams stir-fried with roasted chili paste. The clams are chewy and savory.

Razor clams stir-fried with fingerroot, peppercorns, and chilies. Highly spiced.

Razor clams stir-fried with black pepper sauce.

Razor clams stir-fried with sweet basil leaves.

Grilled spotted babylon snails. Served with spicy seafood dipping sauce. Use a toothpick to extract the meat.

Babylon snails steamed with lemongrass and basil to infuse aroma.

Grilled blood cockles. The heat opens the shells slightly. Eaten with spicy sauce.

Blanched blood cockles. Cooked briefly to retain juiciness. Served with dipping sauce.

Mussels steamed in a clay pot with lemongrass and basil. Aromatic and fresh.

Stir-fried mussels with spicy herbs and chilies.

Stir-fried mussels with sweet basil and garlic.

Stir-fried mussels with roasted chili paste.

Large river prawns grilled over charcoal. Known for their giant heads filled with creamy fat and juicy tail meat.

Deep-fried river prawns topped with garlic.

Deep-fried river prawns with spicy, sweet, and sour sauce.

River prawns fried with salt. A simple preparation that highlights the prawn's sweetness.

Deep-fried river prawns served with sweet and tangy tamarind sauce.

River prawns baked with cheese topping.

Grilled sea shrimp. Fresh and smoky.

Shrimp baked in a clay pot with glass noodles, ginger, pork belly, and soy sauce.

Raw shrimp marinated in fish sauce, served with garlic, chilies, and bitter melon. Very spicy and fresh.

Deep-fried cakes made of minced shrimp and pork. Crispy outside, bouncy inside. Served with plum sauce.

Shrimp coated in batter and deep-fried. Crispy and kid-friendly.

Stir-fried shrimp with chopped chilies, salt, and garlic. Dry and savory.

Stir-fried shrimp with black pepper sauce.

Stir-fried shrimp with yellow curry powder, egg, and vegetables. Creamy and mild.

Steamed fresh blue swimming crab. Sweet and delicate meat. Served with seafood sauce.

Steamed mud crab. Known for its firm, sweet meat and sometimes rich roe.

Raw crab with roe marinated in fish sauce and lime. Spicy and savory.

Whole crab stir-fried with yellow curry sauce, egg, and celery. A classic Thai crab dish.

Whole crab stir-fried with black pepper sauce.

Whole crab stir-fried with salt and chilies.

Whole crab baked in a clay pot with glass noodles.

Crab meat stir-fried with yellow curry sauce. Easy to eat without shells.

Crab meat stir-fried with black pepper sauce.

Crab meat stir-fried with chilies and salt.

Thai-style omelet with crab meat. Crispy edges and fluffy inside.

Thai-style omelet with minced pork.

Thai-style omelet with minced shrimp.

Fried rice with crab meat, egg, and onions. Served with lime and cucumber.

Fried rice with shrimp.

Fried rice with pork.

Fried rice with mixed seafood (shrimp, squid, crab).

Plain steamed jasmine rice.