PKK.酒店

Opened in 1992, this restaurant serves flavourful seafood in a Lanna-style pavilion with relaxing views of mangroves and the sea, especially at sunset. There are three dining areas: one with AC, one open-air under high ceilings and hanging Northern Thai lamps, and one on the terrace. The food is prepared in an open kitchen and made with fresh ingredients, including some from onsite seafood tanks; the signature stir-fried crab with salted egg is recommended.

Open for over nine years, this family-run seafood restaurant has its roots in the Saen Sombun legacy. Fresh catch is cooked to order and sent out swiftly, in generous portions made for sharing. There are three dining areas, indoors and out, making it a good choice in Bang Na for families. Do not miss their signature stir-fry from a 50-year-old secret recipe – less sweet than many Chon Buri styles, it is prized for its aromas and balanced flavours.

Opened in 2025 and run by a Burmese team, this tidy, simply decorated restaurant serves Shan cuisine alongside classic Burmese plates. Pork is the main feature, with flavours that are gentle, balanced and clean. The fresh, crunchy and mildly bitter tea leaf salad is a good start to the meal. For a comforting option, the tofu nway noodles, served in a traditional style, are available all day. A reliable spot for well-made Burmese cooking in Bangkok.

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