The prawns are grilled to order over open flames on the sidewalk, keeping the meat springy and fresh. Multiple reviews describe them as the standout dish, with many diners ordering a second round. The spicy dipping sauce cuts through the sweetness of the prawn meat.
Tips from diners
Order a small portion first to try, then get more if you want — the prawns are so good people regularly order seconds.
Watch them grill your prawns on the sidewalk — you want them fresh off the charcoal with the shells slightly charred.
The restaurant uses fragrant jasmine rice cooked in a wok over high heat, then mixed with big pieces of fresh crab meat. The restaurateur says this is the dish people absolutely order when they visit. The rice is cooked until slightly crispy on some grains, with generous portions of sweet crab throughout.
Tips from diners
This is their most popular dish according to the owner — order it even if you're getting other crab preparations.
The portion is large enough to share between two people if you're ordering multiple dishes.
Made with live crab that's chopped and stir-fried with their house curry powder blend, which includes turmeric and coriander. The crab meat comes in large chunks and is described as fresh and sweet. This is a classic Thai-Chinese preparation that highlights the natural sweetness of the crab against the aromatic spices.
Tips from diners
The curry powder coating is mild — ask for extra spice if you want more heat with your crab.
One crab serves 2-3 people as a shared dish when ordered with rice and other items.
Squid is cut into rings and tentacles, then stir-fried quickly over high heat with a special chili paste that balances sweet, salty, and spicy notes. The squid stays tender when cooked properly, and the sauce clings to each piece. The house chili paste recipe is what sets this version apart from similar dishes at other Chinatown restaurants.
Tips from diners
The squid can get rubbery if overcooked — if your order seems to be taking longer, that's actually a good sign they're cooking it fresh.
The chili paste is their house recipe — you won't find this exact flavor profile at other Chinatown seafood spots.
A fiery version of the classic Thai soup made with large prawns, mushrooms, tomatoes, and fresh herbs. Reviews call this one of the spiciest tom yum versions in Bangkok. The broth is intensely flavored with lime juice, fish sauce, and plenty of chilies, balanced by the natural sweetness of the prawns.
Tips from diners
This is reportedly one of the spiciest tom yum soups in Bangkok — ask for medium spice if you're not used to intense heat.
Order this with rice to balance the heat and sourness — it's too intense to have as a standalone dish for most people.
A whole fresh fish steamed until the flesh is just cooked through, then topped with a punchy sauce of lime juice, fish sauce, garlic, and sliced chilies. The fish selection varies based on what's fresh that day. The lime-chili dressing is intensely sour and spicy, cutting through the delicate fish meat.
Tips from diners
Ask what fish is freshest that day — the selection changes based on the morning market catches.
One whole fish easily serves 3-4 people when shared with other dishes and rice.
Known as 'A Green Shirt Seafood Eatery' for the lime green uniforms, this street-level restaurant grills seafood on the sidewalk of Yaowarat Road from late afternoon until 2am. The open-air setup and constant crowds make it one of Chinatown's most recognizable seafood spots, with a focus on Thai-Chinese preparations and fresh daily catches.
They're open until 2am, making this one of the few places in Chinatown for quality seafood after midnight.
The restaurant is completely open-air on the sidewalk — expect traffic noise and fumes, but that's part of the authentic Chinatown experience.
Busiest between 7pm-10pm. Arrive before 6:30pm or after 10:30pm to avoid waiting for a table.
Expect to spend around 300-500 baht per person for a full meal with multiple dishes and rice.
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