It has been said that if you visit Jomtien Beach and don't dine at "Lung Wai Seafood," you haven't truly experienced the area. This statement holds weight due to the restaurant's long-standing reputation, having been established for over a decade. From its humble beginnings as a small zinc shack amidst the forest by the sea, it has evolved into a prominent beachfront establishment in Jomtien, consistently attracting a loyal clientele.


We arrived at the restaurant before noon on a Saturday, and the place was already starting to get busy. The restaurant is divided in two by a road running through the middle, and when we arrived, they were only seating customers on one side.


No need to overthink it, let's order some food! The first dish is a must-try appetizer: stir-fried sunflower sprouts with chili sauce. We're not sure if the flames were actually red during the stir-frying process, but what's in front of us is ready to be devoured. It's delicious, I must say. The sunflower sprouts are crunchy, with a slight spicy kick from the bird's eye chilies and garlic, all stir-fried with fragrant fermented soybean paste. White rice, please!

This menu is for children. We ordered a steamed blue crab for the child, but the adults ended up eating most of it, claiming it was too expensive to leave any. The accompanying spicy seafood dipping sauce was delicious, even if it did leave our lips tingling.

The next dish was a difficult choice between shrimp, squid, and crab. However, the crab was already sold out, so we opted for the shrimp and squid stir-fried with curry powder. It was a delightful choice, with a rich and savory flavor enhanced by the sweetness of the egg that was stir-fried with the curry powder. The shrimp and squid were incredibly fresh, making this dish a true culinary delight.

This dish was a mistake. While we were debating over the crab claws, our friend ordered the tom yum po taek, a spicy and sour soup with seafood, to tease us. We had planned to order the tom yum goong, a creamy shrimp soup, instead. However, the tom yum po taek, despite its lack of creaminess due to the use of fresh milk, was absolutely delicious. The broth was flavorful and refreshing, with the heat of the chilies balanced by the sweetness of the fish, shrimp, and squid. The name "po taek," which means "exploding pot," is apt, as the flavors were truly explosive. It was a delicious reminder that richness is not always necessary for a satisfying meal.

Among the dishes, the one that stands out as not belonging is the shrimp in fish sauce. This is clearly an appetizer, while the other dishes are main courses. The fresh shrimp with chili paste sauce, although it looks fresh with its translucent flesh, is also easy to eat and can be finished quickly. However, it is not a dish that requires alcohol to be enjoyed.

This dish, aptly named "The Thoughtless Plate," is a ubiquitous staple on menus everywhere. The sea bass with fish sauce and mango salad features fresh, crispy fish. However, the mango salad dressing leaves something to be desired. It lacks the tangy sourness and the sweet aroma of fish sauce. It's difficult to pinpoint the exact issue, but ultimately, we ended up enjoying the sea bass with seafood dipping sauce instead.

After a child's tears over a stolen crab claw, the adults finally felt remorse and guilt, leading to the creation of this dish: fried shrimp cakes. However, before the shrimp cakes arrived, the staff mistakenly served fish cakes, leaving everyone at the table bewildered. They exchanged confused glances, wondering who had ordered them. Eventually, realizing that no one had, they called the staff to take them away and bring the shrimp cakes instead. The shrimp cakes at Uncle Sai's restaurant are delicious, crispy, and crunchy, even though the shrimp flavor is not very pronounced. But when dipped in plum sauce, they become irresistible, even to the point of children vying for them again.

The Grand Finale: A Feast Fit for Royalty

The final course, reminiscent of a Chinese banquet, was crab fried rice. Don't underestimate this dish; the crab fried rice here is truly delicious, even though it uses shredded crabmeat. It was so good that by the time we finished our lunch, it was almost 2 pm, as if a tsunami of food had swept over the table. Glancing at the desserts, both inside and outside the restaurant, where carts were now lined up in abundance, offering everything from Thai custard cups to ice cream, we weren't quite satisfied. So, we decided to continue our dessert adventure at Baan Ton Khek, the "House of Cakes." Stay tuned for more details on that sweet experience!

Thank you for watching.

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