Some of the best local dishes from Hua Hin contain fresh seafood from the Gulf of Thailand. Thanks to its coastal locale, you can find various types of fish, crabs and prawns at the town's many seafood restaurants. 

    You can enjoy seafood in various styles, such as steamed, broiled, and deep-fried. Classic Thai dishes are available everywhere in Hua Hin, from night markets and roadside stalls to 5-star resorts and fine-dining restaurants.


    Som tam pu ma (spicy blue crab papaya salad)

    Som tam pu ma (spicy blue crab papaya salad) fuses Isan's zesty som tam (papaya salad) with Hua Hin's fresh blue crab. This iconic appetiser is best paired with steamed jasmine rice. It offers an invigorating blend of spicy and sour flavors, with crunchy chunks of blue crab. 


    Kan chiang pu nueng (steamed crab wing)

    Kan chiang pu nueng (steamed crab wing) comes bite-sized, meaty, and ready to enjoy. The best way to enjoy this starter is by dipping it in spicy seafood sauce.


    Tom yam goong (spicy shrimp soup)

    Tom yam Goong is a bold and refreshing dish of shrimp cooked in a rich broth. Fragrant lemongrass, chilies, galangal, lime leaves, shallots, lime juice and fish sauce are just some of the many ingredients that make up the soup. Great for lunch and dinner, this classic dish is often paired with steamed jasmine rice and vegetable dishes.


    Au suan (deep-fried oyster pancake)

    Au suan is available in many cities across Thailand, but this crispy pancake tastes much more satisfying in Hua Hin. This is thanks to the freshness and size of its key ingredient – oysters. Raw egg and plump oysters go in a wok first, followed by diluted tapioca starch solution and oyster sauce. The dish is usually served in a searing hotplate.


    Hor mok talay (steamed seafood custard)

    Hor mok talay is a popular central region seafood dish. It's traditionally made with freshwater fish, but many Hua Hin restaurant uses seabass. It also contains mussels, squid and shrimp marinated in a coconut cream and red curry base. The entire mix is then wrapped in banana leaves and steamed until fully cooked.


    Plaa sai tod kratiem (garlic fried sand whiting)

    Plaa sai tod kratiem (garlic fried sand whiting) is a common dish at Thai-style seafood restaurants in Hua Hin. Sand whiting is a type of silvery saltwater fish found in the Gulf of Thailand and the Andaman Sea.

    This dish comprises whole fish that's marinated in a garlic peppercorn batter and deep-fried until golden. It's best enjoyed with a plate of steamed jasmine rice.


    Pad Thai (stir-fried noodles)

    Pad thai is an iconic dish in Thailand, so you can easily find it in Hua Hin's street markets, food stalls, and restaurants. Fistfuls of small and thin noodles are dropped into a searing hot wok and stir-fried with crunchy bean sprouts, green onions and egg. Pad thai also comes with raw beansprouts, crushed peanuts, and fresh lime slices.


    Pak boong fai daeng (stir-fried morning glory)

    Pak boong fai daeng (stir-fried morning glory) is a simple yet flavorful vegetable dish. Morning glory is a leafy plant with hollow green stems and thin fragile leaves. It's stir-fried with cloves of garlic, chili slices, oyster sauce, and fish sauce.


    Gaeng keow wan gai (green chicken curry)

    Gaeng keow wan gai (green chicken curry) is served alongside a bowl of fragrant Jasmine rice. Green curry paste and coconut milk form the creamy base. Chicken, cherry-sized eggplants, bamboo shoots, sprigs of cilantro, and generous handfuls of sweet basil add body to this dish. It's one of the mildest curries in Thailand, making it a great choice for those who can't handle spicy food.


    Hoi wan pad cha (stir-fried Babylon snails in roasted chili oil)

    Fresh Babylon snails are rather rare delicacies, so it's worth trying hoi wan pad cha if you managed to find it in Hua Hin. This dish comprises snails stir-fried in a wok, along with garlic, wild ginger, fresh peppercorns, bird’s eye chilies, sweet basil, and roasted chili oil. It's quite spicy, but you can ask the chef to reduce the amount of chili if you're sensitive to spice.

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