Khemmarat Baandin 度假村

Chef-owner Jinda is a specialist in somtum dishes. She first plied her trade back in 1974 in the local university before moving downtown. The Isan-style spicy fish maw with bamboo shoot salad has a nice balance of herbs and its powerful aroma is punctuated by the intensity of the Tiliacora juice. The signature, somtum with crispy catfish, dispenses an impressive tang. Whether you like it spicy or mild, they’ll make it just right for you.

Stepping into this two-storey house feels like visiting a friend's welcoming home, with a snug dining room and a plant-filled terrace. Adapted from grandma's Thai and Isan recipes, they offer a variety of menus suited for modern tastes. Don't miss the herb-infused seabass with fermented fish sauce and the unique fermented fish paired with pineapple relish and fresh veggies.

Where the Mekong meets the Mun River, this floating restaurant enjoys a cooling breeze and gentle undulations from passing boats. Fresh fish is delivered each morning, and the catch of the day dictates the menu: Most of the dishes feature river fish cooked in a local Thai style with bold flavours; the spice level can be adjusted upon request. Arrive early for dinner to catch sundown views over the river and the Laotian landscape beyond.

This long-standing family-run restaurant has been serving the community for decades. Rooted in Vietnamese cuisine, the menu embraces a range of influences from across Indochina. The focus of the dishes is fresh, locally sourced ingredients, allowing their natural flavours to shine. Vintage decor and a cosy, unpretentious ambience lend a laid-back charm that appeals both to locals and travellers seeking genuine, satisfying fare.

On the banks of the Mun River, next to a 100-year-old bridge, sits Chomjan, popular with locals and non-locals enjoying penetrating sunsets, a fresh river breeze and live music across different themed dining areas. It caters for everyone, serving classic Thai, Isan and international dishes and fresh local fish. The deep-fried snakehead fish with stir-fried eggplant is recommended; the juicy giant catfish with fresh herbal soup is also delightful.

Diners can sit inside or roadside in this simple, open-air restaurant. Thai-Chinese is the fare and dishes are prepared at the front. The sound of the wok and sight of the flames make an impressive spectacle. The stir-fried minced pork with olives is a must for its smoky, intense flavours. The deep-fried seabass with sweet fish sauce takes a little longer to prepare but the result is a fantastically crispy skin that goes well with the homemade spicy sauce.

The chef owner of Pak Mor Robot has satisfied the tummies of locals for over 30 years. She prepares a variety of Vietnamese dumplings in a steamer at the front of this neat little outlet. The signature, her own invention, is the incredibly tasty Vietnamese dumpling with fried eggs.