When you’re on the beach in Thailand, seafood is something you naturally want to eat.

On a recent day trip to Cha-Am (about 1.5 hours south of Bangkok by road), my wife and I ate at a seafood restaurant called Dao Talay (ร้านดาวทะเล).

In this blog post I’ll share with you everything we ate at this excellent Thai seafood restaurant in Cha-Am.

Cha-Am beach
The beach at Cha-Am

Dao Talay Restaurant (ร้านดาวทะเล)

NOTE: They might also spell their name Daow Talay, or Dao Thale Restaurant.

Cha-Am is a pretty small and sleepy little beach town in Phetchaburi Province, located just up the road from the bigger and more famous Hua Hin.

The town consists of plenty of beach hotels, and quite a lot of touristy restaurants along the beach strip.

If you go to the northern side of Cha-Am still along the beach road, you’ll get to the main fish market, and located across the street from the fish market parking lot is Dao Talay Restaurant (ร้านดาวทะเล).

best seafood restaurants in Cha-Am
Dao Talay (ร้านดาวทะเล) – Seafood restaurant in Cha-Am

I think this restaurant is often overshadowed by some of the other seafood restaurants that have better sea views.

The restaurant is pretty good size and can accommodate big groups and is open air. You can smell the sea breeze from the restaurant, but you can’t sea the ocean… but that’s alright because the food makes up for it.

Thai seafood menu
Here’s the menu

The Menu

One major thing that’s worth mentioning is that depending on what day you come to eat at this restaurant in Cha-Am, they may or may not have all the different types of seafood that they offer on their menu.

The reason is because Cha-Am is a popular weekend getaway for local Bangkok residents, and so naturally on the weekends or on holidays, the restaurants get more business and stock more fresh seafood ingredients. On the weekdays, most restaurants in Cha-Am are pretty quiet. But this is good news, so that you know you’re getting fresh seafood.

On the quiet weekday I ate at Dao Talay (ร้านดาวทะเล), they didn’t have all the different types of seafood available on their menu, but we chose what they did have.

There was no English menu that I saw.

Thai crab curry
Neua boo pad pongari (เนื้อปูผัดผงกะหรี่) – crab meat curry

Neua boo pad pongari (เนื้อปูผัดผงกะหรี่)

The first dish that arrived to our table was neua boo pad pongari (เนื้อปูผัดผงกะหรี่), crab meat with yellow curry powder and egg.

It was prepared almost like scrambled eggs or approaching an omelet, except it was loaded with delicious strands of crab, and both green onions and white onions. I’m not totally sure if they used some salted eggs in their recipe, but judging from the yellowness and richness of the sauce, I thought so.

The neua boo pad pongari (เนื้อปูผัดผงกะหรี่) was a little on the sweet side, but really rich and definitely a treat.

Price – 250 Baht

Thai fried rice
Khao pad boo (ข้าวผัดปู) – fried rice with crab

Khao pad boo (ข้าวผัดปู)

I’m a pretty plain rice kind of guy because I like my rice to complement all the other flavorful dishes.

But there is one type of fried rice in Thailand I really enjoy from time to time especially at seafood restaurants: khao pad boo (ข้าวผัดปู), crab fried rice.

Thai seafood restaurants
Seasoned to perfection

This was quite an excellent plate of crab fried rice, nice and dry wihout being too oily.

The key to eating Thai fried rice is squeezing on some lime juice and adding on some prik nam pla (chilis and fish sauce). That combination takes fried rice to the next level.

Price – 50 Baht

Cha-Am Thailand
Hoy dalub pad cha (หอยตลับผัดฉ่า) – this was the best dish of the meal

Hoy dalub pad cha (หอยตลับผัดฉ่า)

I have to apologize that the shells in the front are empty. Somehow when I was taking the photos, I didn’t even notice it! But I can assure you, the clams were still there, but had fallen into the sauce below.

Hoy dalub pad cha (หอยตลับผัดฉ่า), which are hard shell clams, or venus clams, stir fried with fingerroot, chilies, sweet basil, garlic, and kaffir lime leaves, was the dish of the meal.

For me, this was the dish that was worth driving to Cha-Am for.

venus clams
The venus clams were fresh and plump

The clams were plump and not overcooked, with just the right amount of chewiness. The sauce was salty and slightly tangy, filled with the earthy gingery taste of the fingerroot and the the citrus refreshing taste of rough cut kaffir lime leaves.

It was an amazing seafood dish.

Price – 150 Baht

ปลากระพงนึ่งบ๊วย
Pla krapong neung buay (ปลากระพงนึ่งบ๊วย)

Pla krapong neung buay (ปลากระพงนึ่งบ๊วย)

One of the most common types of fish to order at a Thai seafood restaurants in Thailand is pla kapong neung manao, a steamed barramundi fish in lime juice, chilies, and garlic.

But when I saw pla kapong neung buay (ปลากระพงนึ่งบ๊วย), a steamed barramundi with the salted and sour preserved plum, I was curious to try it.

The fish came in a flaming fish tray, topped with shredded ginger, mushrooms, pieces of preserved plum, cilantro, chilies, and I also noticed some minced pork which they added for flavoring. The sauce was sour and salty, and a bit oily. I loved it.

The only thing was that the fish was a little on the mushy side, but that could have been partly due to the fact that I took so many photos before eating, so it sat in the juice for too long.

Price – 380 Baht

Thai seafood dishes
Talay pad prik geang (ทะเลผัดพริกแกง) – seafood with curry paste

Talay pad prik geang (ทะเลผัดพริกแกง)

Their version of talay pad prik geang (ทะเลผัดพริกแกง) included a mix of different seafood, all stir fried with curry paste. The paste almost tasted more like a nutty massaman curry as opposed to a Thai red curry paste.

This dish was alright but not my favorite of the meal.

Price – 180 Baht

หอยจ้อปู
Hoy jaw boo (หอยจ้อปู) – a wonderful snack

Hoy jaw boo (หอยจ้อปู)

You know when you’re just about done ordering a meal, and you’re on the fence about ordering one more dish, and then you decide to just go for it? That’s how it was when we ordered the hoy jaw boo (หอยจ้อปู), it was a last minute hungry decision.

It turned out to be extremely good.

The hoy jaw boo (หอยจ้อปู) are little bite sized Thai Chinese fritters of meat and seafood wrapped in bean curd and deep fried. At Bangkok’s Au Ou Bangrak they make a famous version with shrimp, but these were made with minced pork and crab.

best restaurants in Cha-Am
A little sweet plum sauce to contrast the saltiness

I have to say they were dangerously delicious.

Greasy and crispy, and full of meat juices. The hoy jaw boo (หอยจ้อปู) were served with a sweet plum sauce to contrast the saltiness. They were really good, especially when hot and fresh.

Price – 150 Baht

Thai food prices
Here’s our total bill

Total price

There were 4 of us who ate this seafood meal in Cha-Am, and our total bill came to 1,320 Thai Baht ($36.91 USD).

We also had a plate of stir fried mixed vegetables (ผัดผักรวม pad pak ruam), but I didn’t include any photos of it in this blog post.

Dao Talay Restaurant (ร้านดาวทะเล) in Cha-Am
Outside view of Dao Talay Restaurant (ร้านดาวทะเล)

Conclusion

Cha-Am is a nice little beach town south of Bangkok.

Right across the street from the Cha-Am fish market, and within a sandy parking lot, is Dao Talay (ร้านดาวทะเล), an excellent seafood restaurant. They don’t have an ocean view, but they do serve delicious seafood.

The next time you visit Cha-Am, if you’re looking for good Thai seafood in a friendly environment, Dao Talay (ร้านดาวทะเล) is a great choice.

Dao Talay Restaurant (ร้านดาวทะเล)

Address: Thanon Ruam Jit (North Cha-Am), Petchaburi 76120
Open hours: 10 am – 10 pm on Monday – Friday, and 8:30 – 10 pm on Saturday and Sunday
Phone: 086-091-4455

Directions: The restaurant is located in north Cha-Am across the street from the fish market pier (here’s the map).

ที่อยู่ ถนนร่วมจิตร (ชะอำเหนือ วัดเนรัญชรา) อำเภอ ชะอำ เพชรบุรี 76120
โทร. 086-091-4455
เปิดบริการ จันทร์ – ศุกร์ 10.00 – 22.00 น. เสาร์ – อาทิตย์ 8.30 – 22.00 น.

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43 comments. I'd love to hear from you!

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  • Christopher Ho

    3 months ago

    Appreciate your sharing with many thanks.

  • David Cooper

    7 months ago

    Determined to find this place when I go to Cha Am in February.

    ‘G’s comments above …”It is opposite the King Naresuan Monument, first left turn (dirt road) over the bridge coming north from main Cha Am beach”… seem to offer a solution.

    If you go to this location (12.8114 , 99.9911) on Google Maps, then go to street view at that location and then spin the image around you will see an ad board indicating ‘Daao Talay Seafood’ If you spin a liitle further you can see that cockerel(?) and restaurant sign from the other side of the last image aboce ‘Conclusion’ in your blog above.

    So Mark, I’m heading here unless you advise otherwise :-)

    Seems there are loads of seafood restuarant options in this area though so I’ll probably check out a few others.

    Thanks for all your hard work Mark. Your recommendations (eg Soei, Mit Ko Yuan in Bangkok – going to both again soon!!) are a godsend for foodies like me and this DT place sounds un-missable.

  • Han

    8 months ago

    I would love a recipe for the HOY DALUB PAD CHA. I’ve made the classic clam stir fry with roasted chili jam and sweet basil, but this dish sounds like an excellent way to use up the krachai roots sitting in my freezer. Can you point me towards an online recipe? Thanks!

  • Boon

    1 year ago

    Wow! all menus look so yummy. My most favorite is steamed barramundi fish in spicy juice ( pla kapong neung manao) to me,I love hot and spicy style with much of garlic and chilies. What a pity, I’m allergic to crab meat,really want to try. “crab” most Thai usually pronounced as “Pu” or “Poo !” :-) :-) (same as common Thai female nick name)… thank so much, I love your blog.
    Boon

  • G

    1 year ago

    Hi Mark!

    I was pleasantly surprised to see this restaurant written up in your blog as the missus and I had the good fortune to have eaten at Dao Talay in Cha Am before. I agree the food was quite good, the service friendly and helpful, and a nice location though off (opposite) the beach.

    We even had two of the dishes you reviewed, the crab fried rice and the hoy talab pad cha, which we both agreed was the highlight of the meal!

    A couple of comments/corrections if you will; there is indeed an english menu, more of a photo album like thing with pics of the dishes and the names in english, we just asked for it. Also the location you marked on the map is inaccurate. Dao Talay is roughly 500 meters south of that location and actually marked (in Thai) on the map already. It is opposite the King Naresuan Monument, first left turn (dirt road) over the bridge coming north from main Cha Am beach.

    I really enjoy your work, keep on eating!

    G

    • Mark Wiens

      1 year ago

      Hey G, good to hear from you, and glad that you have eaten here at Dao Talay as well. I’m still thinking about the hoy talab.

      For the map, the Dao Talay where I ate is definitely in the position I marked, right across from the pier. But I’m also seeing where you’re talking about on Google maps, there’s a different Dao Talay right by the monument. So maybe there are two different Dao Talay restaurants in Cha-Am?

      • G

        1 year ago

        Well this Dao Talay business sure had me puzzled, so I did some investigating as much as I could online.

        First off, the photos you posted of the entrance and the interior of the restaurant are definitely the same as the one I ate at. Even the photo of the menu looked same to me though I didn’t spend much time looking at the Thai menu.

        So is it possible there are two of them that were built exactly the same?? Hmmm… anything is possible in Thailand I guess! But next I went to Google Earth, and the location you put on your map shows nothing there, only some rubble there. And the location I pointed out (you can go to street view to see it better) shows the place in your photo, plus a sign on the main road pointing you towards the restaurant which is maybe 20 meters down that dirt road.

        Anyhow a minor point compared to the great food they served, and no matter where it is I’ll be back for another try for sure!

        Cheers!
        G

        • Mark Wiens

          1 year ago

          Hey G, thanks for doing some more investigating, has me a bit confused as well. Next time I’m in Cha Am will definitely try to check everything out. Hope you’re doing well!

  • Mark EvansGre

    1 year ago

    Great as usual Mark can’t wait till I come in October have managed to get a whole month free from work so I’m going to treat myself to a little tour around the country after spending the first week with my friend who lives in Nong Prue, Pattaya.
    Talking of which have you got any good recommendations for the Pattaya area? I tend to eat off the street stalls and food markets but any recommendations will be more than greatly received!

    • Mark Wiens

      1 year ago

      Hey Mark, thank you very much for reading, and great to hear that you’re becoming to Thailand soon. Unfortunately I really haven’t spent very much time in Pattaya, so I don’t really know much about the food there. But if I go I will definitely try to recommend some places. Thanks!

  • Chris & Diana Taylor

    1 year ago

    Hi Mark & Ning
    We’re big fans of your YouTube channel an follow your blog,
    Recently watching hours worth of your Bkk tour,an Awesome
    Piece of work, couldn’t believe my eyes when I saw “Cha am meal”
    As we spent Wednesday in Cha am!
    We’re on Holiday in Hua hin,
    and nipped over on the Vespa for the night market,
    We actually had a lousy meal of BBQ pork & chicken
    I was so jealous of the great looking one you had,
    I had a very similar clam dish on Hua hin night market a few days ago
    Maybe with the addition of more green Peppercorn’s?
    I did come away from Cha am with a lovely spicy dip, real deep fishy garlicky, chilli flavours, great with the parboiled & raw veggies!
    We’re in Bkk this coming weekend for 4 days before flying home to Manchester, hoping to find Soei (?)
    When we’re back home your Blog makes us smile, so keep em coming!
    Love Chris & Diana xx

    • Mark Wiens

      1 year ago

      Hey Chris and Diana, thank you very much for your kind comment and for your support watching our videos. That is awesome that you both enjoy Thai food so much and that you’re in Hua Hin now. I would love to explore more of the food in Hua Hin in the future. Hope you have a great back to Bangkok, and enjoy Soei (but keep in mind it’s closed on Saturday), and back to Manchester. Thank you again!

  • nui acain

    1 year ago

    excellent choice Mark. I love your blog and your trip every time. Thank you so much.

  • Kevin Forster

    1 year ago

    I stayed in Cha Am for about three months in 1994 and have visited many times since. Our favorite restaurant was next to the bus station, I cannot remember the name. But it was on the corner of the beach road and the bus station. It was run by a small family and the two daughters did the cooking. Rather than eat from the set menu, we were treated as part of the family. Myself and 3 western long stay tourists in the village would go take turns to go up to the fish market and buy a large selection of fish and seafood produce, in the afternoon the girls would cook up whatever they decided was the best meal with our seafood and their veggies, rice and knowledge. This would feed the 4 of us, our partners and the whole Thai family in the restaurant. I doubt we ever spent 500 baht in total, though prices have changed and of course. We ate there daily and shared beer and Thai whiskey with the adults and soft drinks for the kids. Wonderful memories that will last me a lifetime.

    • Mark Wiens

      1 year ago

      Hey Kevin, awesome to hear that you formerly stayed in Cha Am for a few months, and that sounds like a fantastic little family restaurant. Have you been back there recently? These are the types of restaurants and food experiences that are truly worth traveling for!

  • Ted Slaybaugh

    1 year ago

    Looks delicious! Makes me miss Thailand. Lucky for me I have a Thai wife who cooks Thai food for me most every night, and can interpret for me on your blog and when we are in Thailand. We are planning to go back again next year, and hopefully retire there in a few years. I’ll keep saving your articles for my next trip, so I can go to some of the same restaurants.

    • Mark Wiens

      1 year ago

      Hey Ted, thank you very much, and awesome to hear that you have a Thai wife. Hope you have a great upcoming trip, and possible relocation to Thailand in a few years. Thanks for reading!

  • Mai Thai

    1 year ago

    I LOVE all your blogs with photos and all the details. Keep it coming!!
    Makes my mouth watering hahaha.
    Thanks again Mark. Awesome post!

  • Cheshirecat

    1 year ago

    For foreigners, I highly recommend that clams are thoroughly cooked through, to kill off any bacteria. Once I had clams not cooked well enough and it caused gastroenteritis. Bacteria caused inflammation of the gut with vomiting and diarrhea all night.

    • Mark Wiens

      1 year ago

      Hi Cheshirecat, thanks for the good tips and suggestions. Also I would add that shellfish are one of the fastest foods to spoil, and so one must especially use good judgment if eating any kind of shellfish that look like they’ve been sitting out for too long.

  • Kenneth Henderson

    1 year ago

    So many restaurants…..so little time — sigh

  • Bernd

    1 year ago

    great blog about eating thai seafood, congratulations!!

  • Joe Cousins

    1 year ago

    I seem to have evolved into a version of Pavlov’s Dog. I will have to start wearing a ‘BIB’ before reading or watching anymore of your Blogs or YouTube videos as I keep drooling on myself. Honestely Mark I really enjoy seeing and reading your Travelogs. Thanks for doing what you and Ying are doing. Good luck..

    • Mark Wiens

      1 year ago

      Haha, thank you very much Joe, really appreciate your support and for reading the blog. Thank you!

      • Michael Bilyeu

        1 year ago

        Mark I think John is onto a response shared by all your followers! Now I’m thinking you should offer a Eat More Tom Yum sort of gag bib. Something people get after ordering a certain amount from your store. With the disclaimer making clear how you are not responsible for what happens to the users who forgoe wearing the bib while enjoying eatingthaifood.com. 😁

        • Michael Bilyeu

          1 year ago

          Sorry that was Joe not John. Tastebud overload had me seeing double! lol

        • Mark Wiens

          1 year ago

          Hey Michael, haha, a bib is a fantastic idea!!

  • Gavn Bolton

    1 year ago

    Wow! I love the pics and your copy. I live part of the year on Koh Phangan island were the local food used to be absolutely amazing. Sadly with the arrival of Makro on our island the quality of food is now lacking in flavor and character, as most local restaurants now buy all their produce from Makro as opposed to the local markets. Your pics truly reflect the real character of Thai cooking. Keep up the good work.

    • Mark Wiens

      1 year ago

      Hey Gavn, thank you very much, appreciate you reading this post!

  • Michael Bilyeu

    1 year ago

    I gotta tell you Mark, this article could not have been more visually appealing and mouth watering! In fact I pretty much died and went to Shangri-la. First, I’ve never heard of all these fun uses of crab meat, such as with rice, curry and egg, oh my! Secondly I had eaten out where two of the dishes you had here ended up on the table!

    Flashback Alert!:

    I’m reminded of a dinner at Somboon Seafood Restaurant where not only were the hoy jaw boo (หอยจ้อปู), and Pla krapong neung buay (ปลากระพงนึ่งบ๊วย) spectacular, but even the stir fried morning glory with garlic and chilli held its own without wavering. *I literally was in hog heaven – tunnel vision, and googly eyes drooling from one dish to the next!

    *Basically the synopsis of my entire trip to Bangkok! 😂

    Curious if you know…maybe what I had at Somboon wasn’t Pla krapong neung buay (ปลากระพงนึ่งบ๊วย), because for one the sauce was red, and secondly the fish was deep fried crispy, not steamed/everything else looking similar. Btw – my stomach just hit me with it’s tenth side kick replying here. Pleading 🙏… instead of the super collider why couldn’t they have made the personal teleportation device?!? lol! Oh and my girlfriend and I nearly emptied the plentiful amount of broth as it tasted identically to the broth in the Kuay Teow Tom Yum Goong Nam Khon (ก๋วยเตี๋ยวต้มยำกุ้งน้ำข้น) we enjoyed the day before.

    Yes, we ate at P’Aor (ร้านพี่อ้อ) thanks to your write up about them, June 4th, 2013. I had to order two bowls of Kuay Teow Tom Yum Goong Nam Khon (ก๋วยเตี๋ยวต้มยำกุ้งน้ำข้น) that day, bringing one home to dance with, I mean to dine on :).

    After visiting Bangkok last month, and hopping from one delightful restaurant to the next, with incredible street vendors in between – your blog and videoblogs help me in essence to continue some of that fantastically memorable trip. You are living my dream, literally!

    Also your guide to $1 meals in Bangkok, and surfing through your older posts and staff recommendations absolutely came in handy in planning some of the mouth watering food stops during my trip.

    So from the bottom of my heart, and certainly my taste buds, thank you for all you offer! I’m certainly missing the great food at unbelievable prices, and for sure missing my girlfriend Fern who made finding and ordering the most amazing food so much fun.

    P.s.- I feel like I’ve entered the proverbial rabbit hole of Thai spices between your blog and my trip, and it’s such a treat! Finger root??? What’s next, ankle juice?😄 Kidding aside, what I wouldn’t give to get the endless variety of authentic Thai food in the states as easily as it is found in Thailand.

    • Mark Wiens

      1 year ago

      Hey Michael, haha, thank you very much for the kind words and awesome to hear about your love for Thai food. It’s possible that the dish you had was possibly pla sam rod, a fish deep fried and served with a sweet and sour tamarind sauce. Was it kind of a red tangy sauce? Thanks again!

      • Michael Bilyeu

        1 year ago

        Yes the soup base was as you described (red and tangy), and then many nuanced flavors I am still wrestling to name. There was certainly a slight garlic or maybe pan seared shallot, galangal or ginger, and there was some spicy to it, yet there weren’t chilli peppers afloat. Also, while it was a water consistency, in my mouth the blend of flavors registered more as a creamy sauce would. Oh my…aloy mak maaak!

        Like I said, it’s difficult for me to point my finger correctly to a source or method as I can so easily with everything before my trip. Not helping is that while I’ve had a passion for world cuisine my whole life, the few “good” or even “authentic” Thai restaurants I’ve been to certainly skimp on quantity of herbs and spices, but also accuracy of recipes. This made my Thailand trip really a trip to another flavor universe, and now I’m left taking baby steps trying to make sense of what all passed my taste buds…guranteed though, they were enthralled!

        No kidding, the Thai restaurant here in my town (which everyone local thinks is wonderful) actually uses Italian basil in their pad ke mow and pad thai, and even then it’s a sporadic offering. Most of the time there are no fresh herbs! Gasp! 😮

      • Mike Bilyeu

        1 year ago

        Mark you are right! Thank you so much! Pla sam rod it is!

        • Mark Wiens

          1 year ago

          Awesome to hear that Mike, glad we figured it out. It’s a pretty common type of fish, usually available at most Thai seafood restaurants. Hehe, definitely some Thai restaurants outside of Thailand can get away with interesting combinations and few people ever know!

  • Wai yin kok

    1 year ago

    Lovely food. Makes me want to visit the place. Maybe shall have to make an attempt as I shall be visiting Malaysia in October.
    The last time I visited Bangkok , I did not like it. Too busy, noisy and dusty. Stayed at the Bayoke hotel good view. Unfortunately I had a very bad tummy upset for 2 whole days

    Best wishes. Enjoy reading your site

    • Mark Wiens

      1 year ago

      Hey Wai, thank you very much, sorry to hear your first experience in Bangkok wasn’t so food. I hope you can come back again.