The cabbage is fried until the edges turn crispy while the inner leaves stay tender, then served with high-quality fish sauce from Trat province for dipping. The fish sauce is less salty and more aromatic than standard versions. This simple preparation highlights the quality of the ingredients.
Tips from diners
The Trat fish sauce is what makes this dish — it's noticeably different from standard fish sauce, more complex and less aggressively salty.
Eat this right away while the cabbage is still crispy — it wilts quickly once it cools down.
Pork is slow-cooked until tender with leaves from the Guttiferae tree, creating a rich, sour tomato sauce balanced with Thai herbs. The cha-muang leaves add a slightly bitter note that cuts through the richness of the pork. This is one of the signature Trat-style dishes that multiple reviewers specifically recommend.
Tips from diners
This is a Trat specialty you won't find at most Bangkok Thai restaurants — the cha-muang leaves are the key ingredient that makes it unique.
The sourness is pronounced — pair it with plain rice to balance the acidity of the tomato broth.
A coastal Thai chili paste featuring crab roe and chunks of fresh crab meat, pounded with chilies, shrimp paste, and lime juice. Served with a selection of raw and blanched vegetables for dipping. The crab roe gives it a rich, oceanic flavor that's different from standard nam prik preparations.
Tips from diners
Order this as a shared starter — it's enough for 2-3 people to dip vegetables while you wait for mains.
The heat level is medium-high — if you're sensitive to spice, use more vegetables per dip to dilute it.
A rich red curry featuring fresh crab meat and bai cha plu leaves, which add a peppery, slightly minty flavor to the coconut-based curry. The curry paste is aromatic with lemongrass, galangal, and chilies. This is another Trat regional specialty that balances the sweetness of crab against the aromatic curry.
Tips from diners
The bai cha plu leaves are the key ingredient — they add a unique peppery note you won't find in standard red curry.
One curry serves 2 people when shared with rice and other dishes — the crab portions are generous.
Fresh crab shells are filled with a blend of crabmeat, minced pork, garlic, and spices, then steamed until cooked through. The filling stays moist and the combination of crab and pork adds depth. This is a classic Thai-Chinese preparation that showcases the kitchen's attention to detail.
Tips from diners
One order typically has 3-4 stuffed shells, perfect for sharing between two people as an appetizer.
Scoop the filling out with a spoon — trying to eat it with chopsticks is messy and inefficient.
A fluffy omelet packed with chunks of fresh crabmeat and prawns, Thai basil, and fresh chilies. The shrimp paste from Koh Chang adds a fermented umami depth. The omelet is cooked until the outside is lightly crispy while staying soft inside, with generous seafood throughout.
Tips from diners
The seafood portions are generous — this is substantial enough to be a main dish for one person with rice.
The shrimp paste makes this quite salty — order it with plain jasmine rice rather than fried rice.
The recipes come from the owner's grandmother, passed down for over 80 years, focusing on dishes from Trat and Chantaburi provinces with Isan influences. The two-story riverside location sits directly across from Wat Arun at Tha Tien Pier, with a rooftop terrace offering wide river views. This branch is Michelin Guide recommended.
Reserve the rooftop terrace at least a month ahead for sunset views of Wat Arun — walk-ins only get ground floor seating.
Outdoor rooftop seating has a 2,000 baht minimum per table (max 4 people), but it's easy to hit with 3-4 dishes and drinks.
Take MRT Blue Line to Sanam Chai Station (Exit 1) or the Chao Phraya Express Boat to Tha Tien Pier — both are within 5 minutes walking.
Expect 500-600 baht per person for a full meal with 3-4 shared dishes — most mains are under 200 baht.
Kitchen takes last orders at 21:00 even though they're open until 22:00 — arrive by 20:30 if you're coming for dinner.
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