Shanghai Guesthouse Monna bar

With a limited menu, the kitchen excels in seafood, Thai food and home-made curries with bold, rich flavours. The crab, shrimp, clams and fish are served ultra-fresh at reasonable prices, with rare catches often appearing on the menu. The restaurant doesn't open if the line-catch on that day is not successful. Booking a week in advance is necessary.

The breezy, spacious dining room surrounded by vines and plants makes for a relaxing and laidback coastal ambience. The seafood-based menu features shrimp, squid and crab options cooked several ways. The stir-fried squid with black ink sauce is a showstopper, but diners also enjoy shelling the stir-fried whole crab with curry powder. The sweet local seasoning enhances the food's natural umami.

Simplicity and quality go hand in hand at this hidden gem with an intimate atmosphere. Experience food in its most authentic form thanks to skilfully prepared fresh ingredients. The bold yet nuanced stir-fried black squid ink delivers an intense, textured exploration of the sea's flavours.

The go-to spot in Pattaya for pork offal soup with boiled sweet leaf bush, this eatery draws inspiration from Thai cuisine nationwide to offer a plethora of quick street food dishes. From the many noodle and rice options, the stir-fried glass noodles with seafood stand out.

In a vintage decor featuring wooden accents, music from the 1980s and 1990s sets the mood. At this locally renowned Thai restaurant, the chef-owner's uniquely creative menu boasts intensely flavoured, unapologetically spicy dishes – though milder versions are available upon request. Seafood is the star, with fresh, expertly cooked offerings served at perfect temperatures. Instead of regular rice, we suggest ordering the signature fried rice with salt.

Thanks to direct links with fishers, this local favourite in a small alley uses the day's catch in a changing menu revolving around seafood, with squid, shrimp and whole fish cooked in a straightforward Thai style. The bold, confident seasoning is aimed at local palates, rather than toned down for visitors. Sharp, fragrant and comforting, the sour soup with snakehead fish and bilimbi is not to be missed. Weekends can be busy, so booking ahead makes sense.

This authentic Isan eatery under a PVC tent grills chicken, meat, and pork over charcoal with traditional flair. The owner's passion is palpable as she communicates animatedly with her team. The meat is well-executed and retains its juiciness.