Seafood

The Thais eat fish, prawns or other items foreigners think of as 'seafood' at virtually every meal. Basic condiments like fish sauce, shrimp paste, and pla rah are all made from fermented fish or seafood. Tom yam gung, a delicious sour and hot broth brimming with shrimp, is often considered Thailand's 'national dish'. Another regular is tod man pla, an unusual melange of fried minced fish, curry paste, and sliced long beans. Hearkening back to the days before refrigeration, dried and salted fish are served in a variety of ways and are still a mainstay of the Kingdom's diet. There will also be lots of squid, catfish, 'serpent head' fish, and Nile River Tilapia. All are day to day favourites in homes and ordinary restaurants.
However, when Thais go to a restaurant specializing in seafood, the menu broadens considerably. The items previously mentioned will be present, but will take a backseat to a host of other dishes with their culinary roots in China. Crab, cockles, mussels, oysters, lobsters, will suddenly appear. Cooking methods and sauces will change and there will be items like Crab with Curry Sauce, Lobster Cooked in XO Sauce and Grilled Clams or Cockles. Fish will be steamed and served with a variety of sauces, as well as grilled and fried. Lobster and giant prawns, pricey items for the average Thai, will play a big role and will often arrive at the table after spending time on a grill.
Going out for seafood is a big event for Thais and they always seem to have a good time. Joining them will be a highlight of any holiday, particularly when the restaurant is in the area around Hua Hin. Many of the restaurants are found in Hua Hin town on Naresdamri Road, just south of the pier. Ao Takiap beach, 5km to the south has several famous places, and there are some excellent restaurants to the north as you approach Cha-am. The least expensive, and most popular with Thais, are scattered along Phetkasem Road.