Bool Seafood

A value seafood set for family or friends. Choose 5 dishes from 5 categories, covering sea bass (fried/steamed), appetizers, stir-fried dishes, prawns/mantis shrimp, and soup or fried rice. Suitable for sharing.

Fresh sea mantis shrimp, with firm, sweet meat. Texture is between shrimp and crab. Popularly stir-fried with garlic and pepper or chili and salt.

Fresh horse crab, with a uniquely sweet meat. Popularly steamed and eaten with seafood dipping sauce, or made into yellow curry stir-fry.

Standard-sized fresh sea prawns. Suitable for Tom Yum soup, spicy stir-fry, or salt-baked dishes. Bouncy and sweet meat.

Large fresh oysters, served with Thai condiments such as fried shallots, Sesbania grandiflora, and chili paste. Creamy and refreshing taste.

White-fleshed sea fish with a fine texture and good flavor. Popularly steamed with soy sauce or fried with fish sauce.

Sea roe, with a fatty and chewy texture. Often made into spicy sour soup or flavorful Tom Yum.

Phuket lobster or 7-color lobster, with firm, crisp, and very sweet meat. It's a premium ingredient popular for sashimi or butter-baked dishes.

Uniquely long bamboo clams, with a soft, bouncy texture and a sweet taste similar to scallops. Popularly baked with garlic and butter.

Large freshwater prawns, with rich roe in the head and firm meat. Popularly grilled over charcoal and eaten with spicy seafood dipping sauce.

Fresh mussels. Can be steamed with herbs for aroma or stir-fried with spicy sauce.

Thick-shelled clams, with chewy, soft, and sweet meat. Popularly stir-fried with chili paste or in clear Tom Yum soup.

Lightly blanched cockles, with a crisp and juicy texture. Served with peanut dipping sauce or seafood sauce.

Large sea clams with a crunchy texture. Popularly used for sashimi or spicy Thai salads.

Peeled tiger prawns, with crisp, bouncy, and sweeter meat than regular white prawns. Suitable for grilling or salt-baked dishes.