Aey Seafood

Tiger prawns baked in a clay pot with glass noodles (mung bean vermicelli), herbs, and pork belly slices. Seasoned with soy sauce, ginger, and pepper. A savory and aromatic dish.

Fresh crab baked with glass noodles, garlic, coriander roots, and peppercorns. The noodles absorb the savory sauce and crab juices.

Glass noodles baked with rich crab roe. The dish offers a concentrated umami flavor and creamy texture from the eggs.

Large freshwater river prawns, grilled over charcoal. The head is filled with creamy, rich tomalley. Served with spicy seafood dipping sauce.

Fresh river prawns grilled to perfection. The meat is firm and sweet, best eaten with the provided spicy chili-lime sauce.

Grilled freshwater prawns served in a 0.6 kg portion. Enjoy the contrast between the smoky char and the sweet meat.

Large prawns grilled simply to highlight their natural sweetness. Served with a zesty Thai seafood sauce.

A generous 1 kg serving of premium river prawns. Known for their giant heads filled with savory fat and juicy tail meat.

One kilogram of grilled river prawns. A feast for seafood lovers, offering a mix of textures from the creamy head fat to the firm tail.

A full kilogram of big prawns, grilled over charcoal. Perfect for sharing.

Tiger prawns distinct for their striped shells and firm meat. Grilled to enhance the smoky flavor.

A whole sea bass deep-fried until golden and crispy, then drizzled with a savory-sweet premium fish sauce glaze. Served with a spicy green mango salad on the side.

Whole sea bass crusted with coarse salt and grilled over charcoal. The salt crust keeps the flesh inside moist and juicy. Peel back the skin to eat.

Fresh sea bass steamed in a light soy sauce broth with ginger, scallions, and shiitake mushrooms. Mild, aromatic, and healthy.

Fresh crab stir-fried with yellow curry powder, egg, onions, and celery. A rich, creamy, and fragrant dish.

Crab stir-fried with fresh green peppercorns and garlic. Offers a spicy heat and pungent herbal aroma.

Chunks of crab meat stir-fried with yellow curry powder, egg, and vegetables. Convenient to eat without shells.

Scallops baked in the shell with a rich garlic butter sauce. Savory and aromatic.

Plump mussels baked with fragrant garlic and butter.

Mussels steamed in a clay pot with Thai sweet basil and herbs. Served with a spicy seafood dipping sauce.

Fresh blood cockles blanched briefly. The meat is sweet and briny. Dip in spicy chili sauce for the best experience.

Grilled shellfish, typically spiral babylon snails or similar, served with spicy dip. Chewy texture.

Fresh oysters stir-fried or served with a mix of local vegetables/herbs.

Soft shell crab fried until crispy and topped with crunchy fried garlic. The entire crab is edible.

Raw shrimp soaked in premium fish sauce, served with sliced garlic, chili, bitter melon, and mint. Extremely spicy and savory.

Small shrimps battered and deep-fried until golden brown. A crunchy appetizer.

Squid steamed in a broth of lime juice, garlic, and excessive chilies. Sour, spicy, and savory.

Whole squid grilled over charcoal, sliced into rings. Served with the signature Thai spicy green seafood sauce.

Squid rings battered and deep-fried. Crispy on the outside, tender on the inside.

Squid stir-fried in a rich, sandy textured sauce made from salted egg yolks. Savory and slightly sweet.

Water mimosa stir-fried quickly with garlic and chili. Crunchy texture with a distinct vegetable flavor.

Young chayote leaves stir-fried with oyster sauce, garlic, and chili. Tender greens similar to spinach but with more bite.

Fresh broccoli and shrimp stir-fried in a light oyster sauce.

Cabbage stir-fried in a hot wok with premium fish sauce and garlic. Simple but smoky and savory.

Thai water spinach (morning glory) stir-fried with soybean paste, garlic, and chili. A classic Thai vegetable side dish.

Golden, fluffy deep-fried omelet served over rice or as a side. Choose your filling.

Thailand's famous hot and sour prawn soup. Flavored with lemongrass, galangal, kaffir lime leaves, and chili paste. Creamy version contains milk.

Similar to Tom Yum but with a mix of squid, fish, mussels, and shrimp. Spicy, sour, and aromatic.

Sea bass fillets stir-fried with hot chilies and fragrant holy basil leaves (Pad Kra Pao style). Very spicy and savory.

Fillets of sea bass stir-fried with fresh young peppercorns and herbs.

Classic Thai fried rice with egg, onion, and your choice of meat. Served with cucumber slices and lime.

Sun-dried marinated pork strips deep-fried until chewy and flavorful. A popular appetizer or beer snack.

Pork ribs marinated with garlic and pepper, then deep-fried. Savory and distinctively garlicky.

A sweet soup-like dessert made with ripe mango and rich coconut milk. Served chilled or at room temperature.

A dessert soup featuring peach gum (resin) braised in coconut milk. Peach gum has a gelatinous texture similar to bird's nest.

A dessert soup known as 'Braised Fish Maw'. Although savory-sounding, it is often served in a sweet syrup or light broth, sometimes with gingko nuts.

Known as 'Tub Tim Krob', these are water chestnuts coated in tapioca flour (resembling rubies) served in sweetened fresh milk and ice. Crunchy and refreshing.

Ripe papaya chunks served with tapioca pearls (sago) in sweetened coconut milk.

A sweet dessert where eggs are poached in sweetened milk or syrup. A comforting, warm treat.

A classic dessert combining diced ripe mango, chewy sago pearls, and coconut milk or evaporated milk.

A combination dessert featuring poached eggs, sago pearls, and lotus seeds in sweetened milk. Rich and textured.

Premium bird's nest soup served inside a hollowed snow pear. Known for its health benefits and gelatinous texture.

A chilled dessert combining the luxury of bird's nest with mango and coconut. Refreshing and sweet.

Bird's nest soup flavored with Chen Pi (dried tangerine peel). The citrus peel adds a fragrant aroma to the delicate soup.