Chef Suthee and family run this open-air restaurant that’s decorated in a light blue and offers ample spacing. The busy wok clatters as each dish is stir-fried to order in the open kitchen and served piping hot. The simple, focused menu offers local favourites and affordable prices. Stir-fried blue swimmer crab with ginger and spring onion showcases fresh claw meat, naturally sweet, with perfectly balanced seasoning that complements without overpowering.