VAA Chachoengsao

Diners come to this simple, rustic place for its range of less common proteins, including venison and wild boar, as well as frog, eel, snakehead fish and fresh blue crab. Ingredients are fresh, and staff are happy to guide you through the daily specials. Flavours land bold and intense, with clear character. Don't miss the garlic-fried frog with fried green pepper and chilli, or the jungle curry with snakehead fish or eel, depending on the day's consignment.

This local favourite offers the freshest seafood with bold Thai flavours, cooked home-style. The restaurant is simple, without air conditioning. The menu primarily focuses on seafood options, and the chef excels at deep-fried and stir-fried dishes. The rice dishes and daily catch are listed on the blackboard at the front of the shop. Bookings are only taken for groups of 10 or more. Expect to wait for a table on weekends.

In these recipes passed down over nine decades, light seasoning allows the natural sweetness of fish, shrimp, roe and other seafood to shine. Served with two punchy dipping sauces, the standout dry-style seafood rice porridge and stir-fried seafood with egg are worth ordering.

For a taste of long-established local fare, this eight-decade-old gem that holds itself to exacting standards of cleanliness is a must. Tender braised duck meat with savoury gravy is the signature, best enjoyed with rice; fans of spicy food will relish the house-made dipping condiments.

Known for traditional Thai cooking, this long-established institution in Chon Buri serves royal-style dishes and classic local recipes that are hard to find nowadays. After starting with Thai royal snacks, try the crisp catfish with curry paste, or one of the rich lon relishes with your choice of protein. Cooked to order, some plates take a while. The décor reflects its long history, while the food continues to draw locals and tourists alike. Vegetarian options are available.

Still drawing crowds 70 years on, Apollo Pork Satay is known for its tender pork, liver and intestine skewers – grilled to perfection and served with sweet satay and fresh Acar cucumber. The house-made crab rolls are a crisp, flavoursome bonus, to try with plum or seafood sauce.

This unassuming noodle joint in a quiet alley offers a different take on yen ta fo with squid egg. The well-seasoned dry kao lao also impresses. The menu is short (and only in Thai) but the cooking is heartfelt, portions are honest, and prices fair. A favourite among locals.