Sompong Seafood Restaurant - สวนอาหารสมพงศ์

Perfectly blanched sea snails with a crunchy texture, enjoyable to chew. Served with a spicy and sour seafood dipping sauce.

Large scallops baked with fresh vegetables, savory seasoning, fragrant with sauce and herbs. Sweet and tender scallops.

Fresh oysters served with complete side dishes such as fried shallots, Sesbania grandiflora tops, chili paste, and seafood dipping sauce. Refreshing and zesty.

Sea snails stir-fried with curry paste and Thai herbs. Spicy and hot, fragrant with krachai and basil. To eat, you must suck the meat out of the shell.

Clams stir-fried with basil and chili over high heat. Savory and sweet, with a distinct basil aroma.

Mantis shrimp with firm flesh, fried until fragrant, tossed with crispy fried garlic, seasoned savory and rich. Served with chili sauce or seafood dipping sauce.

Large tiger prawns baked with salt until perfectly cooked, bringing out the natural sweetness of the prawn meat. Served with seafood dipping sauce.

Fresh mantis shrimp, blanched to perfection, sweet and bouncy flesh. Served with a spicy seafood dipping sauce.

Tiger prawns baked in a clay pot with glass noodles, seasoned with sauce, ginger, and black pepper. Fragrant with spices.

Large river prawns grilled over charcoal, with rich prawn roe, firm and bouncy flesh, fragrant from the grill. Served with seafood dipping sauce.

Fresh squid stir-fried with a rich and savory Chaiya salted egg sauce, coating the squid.

Squid with roe, steamed in a broth seasoned with lime, chili, and garlic. Zesty, sour, and spicy, refreshing to drink.

Grilled squid with roe, gently grilled until fragrant. Roe is rich and creamy. Served with seafood dipping sauce.

Mixed seafood stir-fried with spicy curry paste, similar to Pad Cha but richer with herbs and spices. Spicy and hot.

Stir-fried squid with chili paste, seasoned sweet and savory, with basil for aroma.

Crispy fried squid, soft inside, coated with fragrant fish sauce, savory and sweet.

Squid rings, battered and deep-fried until golden brown. For snacking or with rice, served with chili sauce or plum dipping sauce.

Half sea bass, deep-fried until golden brown, topped with a sweet and savory fish sauce. Served with a spicy mango salad.

Steamed sea bass in a broth seasoned with lime, chili, and garlic. Sour and spicy.

Crispy fried snakehead fish topped with waterfall salad dressing, containing roasted rice powder, chili powder, and herbs. Zesty Isaan flavor.

Fresh grouper fillet, blanched to perfection, white and bouncy, no fishy smell. Served with soybean paste or seafood dipping sauce.

Salt-crusted baked sea bass, retaining moisture. Sweet and tender flesh, fragrant with herbs stuffed inside.

Fresh black grouper steamed with premium soy sauce, ginger, and spring onions. Savory and sweet, with fresh, bouncy fish.

Crispy fried sea bass, topped with fragrant fried garlic. Crispy outside, tender inside.

Crispy fried grouper fillet, stir-fried with a three-flavor sauce: sour, sweet, savory, and slightly spicy.

Rich and spicy creamy Tom Yum soup with large tiger prawns and young coconut meat, adding sweetness and creaminess.

Tom Yum soup with fresh sea bass, spicy and sour broth, fragrant with Tom Yum herbs: galangal, lemongrass, kaffir lime leaves.

Whole crispy fried snakehead fish served in a pot of rich sour curry with climbing spinach and mixed vegetables.

Sour curry with various seafood such as prawns, squid, and mixed vegetables.

Tom Yum soup with grouper, bouncy skin, firm flesh, and a rich soup flavored with herbs.

Tom Yum soup with tiger prawns and young coconut shoots. Sour, spicy, and sweet from coconut water.

Mixed seafood Tom Yum soup with prawns, squid, fish, and shellfish. Rich and spicy broth.

Clear Tom Yum soup with mixed seafood. Spicy and hot, fragrant with holy basil and fresh bird's eye chilies.

Rich sour curry with fresh prawns and various vegetables, sweet and sour.

Braised fish maw soup in red sauce, savory seasoning, with crab meat and shiitake mushrooms. Thick and smooth gravy.

Dry-fried fish maw with egg and bean sprouts. Savory seasoning, fragrant with wok aroma.

Clear soup with Chinese cabbage and mixed seafood. Refreshing and soothing when hot.

Clear soup with egg tofu, minced pork, and seaweed. Sweet broth from pork bone broth.

Young vegetable stir-fry seasoned with oyster sauce and garlic. Savory, with crisp and delicious vegetables.

Morning glory stir-fried over high heat with chili and garlic. Spicy and savory, fragrant with wok aroma.

Finely shredded cabbage fried in hot oil, seasoned with good quality fish sauce, slightly smoky, sweet and savory.

Blanched mixed seafood seasoned with roasted rice powder, chili powder, lime, and fish sauce. Zesty Isaan flavor.

Glass noodle salad with mixed seafood, sour, spicy, and sweet, a complete Thai salad flavor.

A dish with three types of crispy fried items, such as fish maw, dried squid, and cashews, with a zesty dressing.

Grilled catfish meat, flaked and fried until crispy. Served with a sweet and sour mango salad.

Blanched fresh squid salad with a spicy dressing, celery, and onions. Sour and spicy.

A platter of 4 assorted appetizers, perfect for starting a meal or pairing with drinks.

Oysters stir-fried with a chewy batter, egg, and bean sprouts. Savory seasoning, served on a hot plate.

Fried chopped duck meat, crispy and dry, seasoned with salt, savory and addictive.

Fish cakes made from authentic, chewy fish paste, mixed with curry paste and long beans, fried until fragrant. Served with Ajat dipping sauce.

Curry paste mixed with fish and crab meat, steamed in banana leaves. Rich and creamy coconut flavor.

Fermented pork ribs, marinated until sour, then fried until cooked. Served with pickled ginger and fresh chilies.

Marinated pork slices, blanched and topped with a spicy seafood dipping sauce, served with crisp kale stems.

Small crispy fried shrimp, edible whole, seasoned savory and rich. Suitable as a snack.

Crispy fried cashews, lightly salted, nutty and savory.

Steamed rice stir-fried with egg and mixed seafood, savory and fluffy.

Fried rice with generous crab meat, fragrant from the wok, perfectly savory and rich.

Fried rice with fresh prawns, egg, and kale or spring onions. Squeeze lime for extra flavor.

Fragrant salted fish fried rice with crispy kale, balanced with chopped bird's eye chilies.

Wide noodles stir-fried with wok aroma, topped with a thick gravy containing seafood and kale.

Wide noodles topped with fresh, large pieces of grouper fillet in a savory sauce.

Fresh prawn noodles, chewy noodles, crisp vegetables, and a savory sauce.

Noodles topped with tender marinated pork and fragrant stir-fried wide noodles. A popular and easy-to-eat dish.

Steamed Thai jasmine rice, soft, fragrant, and well-separated grains. Pairs well with any dish.

Sweet and savory sticky rice with coconut milk, served with sweet and juicy ripe mango. A popular Thai dessert.

Dessert with coconut milk and various ingredients like Lod Chong, jackfruit, and Red Rubies. Sweet, fragrant, and refreshing.

Durian dessert (may be durian ice cream or durian sticky rice depending on the season), with a strong durian aroma.

Ice cream or fruit-flavored dessert, mango and passion fruit flavors. Sweet, sour, and refreshing.