LAWOI' - La-woy

Sea cicadas coated in batter and deep-fried until crispy. Salty and savory flavor, similar to shrimp but with a unique nutty aroma. Crispy outside, soft inside. Great for snacking.

Crispy fried mushrooms tossed with mentaiko (cod roe) and chili oil. Slightly spicy with a rich, creamy texture from the roe.

Squid roe fried until golden and crispy. Chewy and rich texture, with a sea aroma. Served with dipping sauce to enhance the flavor.

Fresh squid tentacles grilled over charcoal until fragrant and cooked to perfection. Springy texture, not chewy. Served with a spicy seafood dipping sauce.

Crispy on the outside, soft on the inside toast, topped with specially seasoned fermented oysters and fragrant coconut meat. Perfectly balanced sweet, sour, salty, and creamy flavors.

Crispy toast served with seasoned mashed fish liver (Pate). Rich, creamy, and savory flavor, similar to foie gras but with a sea aroma.

Flavorful baked rice topped with large pieces of fresh, sweet Giant Red Featherback. Complements the fragrant baked rice.

Flavorful baked rice with spicy Mala sauce, served with large mussels. Spicy and slightly numbing, Chinese style.

Spaghetti stir-fried with fragrant salted fish, balanced by the sweetness of large grilled tiger prawns. A fusion of mellow flavors.

Crisp Caesar salad. Enhanced with salted fish, providing a salty, creamy, and aromatic alternative to bacon.

Grilled pickled vegetables, fragrant. Drizzled with honey sauce. Sweet and sour, well-balanced flavor. Good for cutting through richness.

Seared Bonito (Aburi). Outer surface is seared and fragrant, inside is raw and juicy. Served with Yuzu Ponzu sauce and fragrant herbal Makwaen oil.

3 types of local Thai fish sashimi, freshly sliced. Tender and sweet flesh, experiencing the freshness of the sea.

Peruvian-Thai style Ceviche using Giant Red Featherback. Spicy and sour, refreshing.

Large, sweet Japanese scallops cooked in Lawoi's special sauce. Rich flavor.

Small grilled squid, fragrant. Tossed in squid ink black sauce or shrimp paste. Salty, rich, and savory flavor.

Fresh sand whiting fried until golden and crispy. Can be eaten whole, including the bones. White flesh is tender and sweet.

Grilled squid cooked to perfection. Seasoned with fermented soybeans, a local ingredient with a unique aroma and taste.

Grilled Giant Red Featherback, topped with fermented Pla Tai sauce. Intense salty and spicy flavor with a unique aroma.

Grilled prawns served with a dipping sauce or sauce made from quality shrimp paste (Nam Kapi). Salty and fragrant, complements the prawn meat.

Clams stir-fried with yellow chili for a spicy and colorful dish. Malabar spinach is added for a soft, smooth texture.

Soft chocolate cake. When pierced in the center, liquid chocolate flows out. Served hot, rich and sweet.

French-style crepe with orange sauce. Soft crepe, moist with a fragrant, refreshing orange sauce. Sweet and sour taste.

Fresh golden mangrove crab roe, marinated in premium fish sauce. Salty-sweet, well-balanced flavor. Crab roe is rich and juicy with full roe sacs.

Baked rice packed with crab and large, round fish roe. Crunchy and rich texture, with a sea aroma.

Sweet and springy top shells stir-fried with Thai herbs in Pad Cha sauce. Spicy flavor, fragrant with galangal and young peppercorns.

Squid baked with glass noodles, seasoned with black ink sauce. Rich flavor, fragrant with the aroma of the sea. Chewy glass noodles absorb the flavor.

Large tiger prawns grilled to perfection. Served with a spicy, intense sauce.

Sweet, plump tiger prawns stir-fried with dried chili and garlic. Fragrant wok aroma. Salty and spicy.

Spicy Mala pasta with sweet red prawns. A flavorful noodle dish.

A mellow clear soup made from clam stock. Naturally sweet and easy to drink.

Assortment of 3 types of sashimi from fish caught on the day. Fresh, sweet, and not fishy.

Firm grouper. Seasoned or grilled in the restaurant's style. White flesh, tender and sweet.

Tender sole fish, grilled with fragrant garlic butter. Served for 2 persons.

Delicate and fatty rockfish, steamed or cooked in a spicy and mellow Sichuan sauce.

Spicy salad with fermented tea leaves and fragrant grilled mackerel. A dish with a variety of textures.

Pasta tossed with rich and creamy crab roe (Ong). Distinctive crab roe aroma.

Golden mangrove crab with full roe, marinated in special soy sauce. Salty-sweet flavor penetrates the meat. Crab roe is rich and creamy.

Baked rice seasoned with fragrant soy sauce, topped with fresh, firm mackerel. Mellow Japanese flavor.

Smooth and dense cheesecake, balanced by a sweet and sour blueberry sauce. Rich cheese flavor.