At low tide, the Bang Saray fishing fleet sits on the exposed mudflat. Dozens of wooden boats — trawlers, long-tails, small coastal vessels — resting on the grey-brown sand, Thai flags hanging still in the midday heat. An island sits hazy on the horizon. Lampposts line the pier. This harbour has been doing this for generations.
Your table at Bangsaray Seafood has a view of all of it.
The fishing boats that brought in your lunch are visible from where you’re sitting. That’s not a marketing line — that’s just the geography of Bangsaray Seafood (ร้านอาหารบางเสร่ซีฟู้ด).
The restaurant sits directly at the Bang Saray fishing community pier (สะพานปลาบางเสร่) in Sattahip, about 20 minutes south of Pattaya. Established in 2011 — over 15 years of the same fishing pier, the same open kitchen, the same ultra-fresh supply chain. 4.2 stars across 767 Google reviews. Open-air, no air conditioning, sea breeze or nothing.
The Setting
Corrugated metal roof on red steel beams. Woven bamboo pendant lamps hanging throughout. Dark wooden tables, floor fans pushing sea air around. Packed on a weekday afternoon — Thai families, fishing community workers, regulars. A Wongnai reviewer described it as “เหมือนนั่งบนเรือนไม้ริมทะเล ลมพัดเรื่อยๆ” — like sitting in a wooden house by the sea with a steady breeze. That’s accurate.
Before you sit down, you walk past the live tanks — tiled aerated holding tanks, one full of prawns, one packed with banded crabs, another with slipper lobsters. That’s the supply chain. It ends right here.
A bright orange menu board near the entrance (เมนูแนะนำ — recommended dishes) lays out sixteen signature plates in photos. A portrait of a Buddhist monk hangs above it. Vintage photos on the walls. The whole place feels lived-in and completely unconcerned with impressing anyone.
What We Ordered
22 items, table 7, ฿3,915 total. Here’s what mattered:
Squid Ink Sautéed Squid (หมึกผัดน้ำดำ) — ฿250
Squid bodies and tentacles cooked in squid ink with garlic and aromatics — jet black, plated on a dark ceramic dish with fresh cilantro on top. The sauce is deeply savoury and briny, coating every piece. One of the most requested dishes on the Wongnai reviews: ปลาหมึกหวานกรอบ — sweet, crisp squid flesh. This is the dish that earns the repeat visits.
Crispy Sea Bass with Fish Sauce (ปลากะพงทอดน้ำปลา) — ฿480
The most expensive item on the table and the most praised on every Thai review platform. Whole sea bass, deep-fried until the scored skin shatters on contact. Served with lime wedges, cucumber, green onion. The flesh inside stays moist and sweet. Multiple Wongnai reviewers call this the signature dish: “ปลาทอดออกมาได้กรอบนอกแต่ข้างในยังคงความฉ่ำ” — crispy outside, juicy inside. That’s exactly right.
Crab Egg Fried Rice (ข้าวผัดไข่ปู) — ฿350 large
The legendary dish at Bangsaray Seafood — called out by name across Google and Wongnai reviews. We ordered both the crab fried rice (฿300) and the crab egg fried rice (฿350). The egg version wins: crab roe mixed into the rice gives it a fragrance and richness the regular version can’t match. Dry, not oily, every grain separate. This is the dish to order first.
Soft-Shell Crab with Garlic (ปูนิ่มทอดกระเทียม) — ฿350
Crispy soft-shell crab fried in a garlic-pepper sauce, buried in fried shallots and cilantro. The crab comes out whole — crunchy exterior, yielding center. One of the higher-ticket orders and worth every baht.
Fried Shrimp Cakes (ทอดมันกุ้ง) — ฿220
Ring-shaped fried shrimp cakes — shaggy, golden-orange crispy exterior, dense shrimp paste center. Lighter than fish cakes, served with lettuce and a sweet dipping sauce on the side. A solid starter while the rest of the order comes out.
Butter-Baked Scallops (หอยเชลล์อบเนย) — ฿280
Scallops in a light garlic-butter sauce — pale, plump, sweet. The sauce is thin and brothy rather than heavy, which lets the scallop flavour carry. Served on a white oval plate with cilantro and lettuce. Fresh enough that the sweetness of the scallop comes through the butter.
Tamarind Sauce Prawns (กุ้งทอดซอสมะขาม) — ฿350
Large prawns in a sweet-sour tamarind glaze, topped with a mountain of crispy fried shallots, dried chilies, and cashew nuts. Shell-on, heads on — the way they should be. The tamarind sauce is sticky and caramelised. Two forks reaching in simultaneously: the universal sign that a dish is good.
Fried Prawns with Garlic & Pepper (กุ้งทอดกระเทียมพริกไทย)
Shell-on prawns fried until pink and crisp, then topped with an abundance of fried garlic in a thin savoury-pepper sauce. Simple preparation, excellent execution — the garlic is the star. Served with lettuce and cilantro.
Salted Egg Squid (หมึกผัดไข่เค็ม) — ฿280
Squid stir-fried with crumbled salted egg yolk — each piece coated in a sandy, savory crust. Wongnai reviewers call this a favourite: “รสชาติพอดี ปลาหมึกไม่เหนียว” — perfectly seasoned, squid not rubbery. The sleeper hit of the table.
Fisherman’s Squid Stir-Fry (ผัดประมง)
Squid rings and tentacles stir-fried in a vivid orange-red tomato-chili sauce with long beans and sliced carrots. Bold, tangy, slightly sweet. The colour alone stops you mid-conversation. The sauce is the kind you want to pour over rice after the squid is gone.
Minced Shrimp Omelette (ไข่เจียวกุ้งสับ) — ฿120 each × 2
Ordered two. A golden fried omelette, deeply crispy at the edges, soft and custardy in the center with minced shrimp inside. Eat it with rice while hot — the contrast between crispy edge and shrimp center is the whole point.
The Bill
฿3,915 for 22 items — drinks included (fresh coconut ×2, Singha, iced latte, blended coconut). Roughly ฿500–650 per person, all-in. That’s around $15–19 USD per person for what was one of the best value seafood meals of the trip.
The Details
📍 Bangsaray Seafood (ร้านอาหารบางเสร่ซีฟู้ด)
Bang Sare, Sattahip District, Chon Buri 20250
📞 +66 61 359 9329
🕗 Open until 9 PM
🗺️ Google Maps
Parking out front. Walk-ins welcome. No reservation needed.
The Verdict
Bangsaray Seafood is the argument for always eating where the fishing boats are.
The crab egg fried rice is mandatory. The sea bass is the showpiece. The squid ink squid is the one that makes the table go quiet. And the whole meal lands at a price that makes you wonder why anyone eats at a tourist resort buffet when this exists 20 minutes down the road.
No air conditioning. Wooden chairs. A menu that assumes you know what you’re doing. But the live tanks don’t lie, the kitchen has 15 years of practice, and the fishing pier out the window is both the view and the supply chain.
Come hungry. Order wide. Start with the crab egg fried rice.
Thailand Trip 2026 · Bang Saray, Sattahip, Chon Buri Province
FAQ
What is Bangsaray Seafood known for?
The crab egg fried rice (ข้าวผัดไข่ปู), crispy sea bass (ปลากะพงทอดน้ำปลา), and squid ink sautéed squid (หมึกผัดน้ำดำ) are the standout dishes across Google and Wongnai reviews.
Is Bangsaray Seafood air-conditioned?
No — fully open-air with sea breeze. Multiple reviewers mention it; multiple reviewers say it doesn’t matter once the food arrives.
How much does Bangsaray Seafood cost per person?
฿200–400 per Google. Our 22-dish table with drinks came to ฿3,915 — roughly ฿500–650 per person (~$15–19 USD).
When did Bangsaray Seafood open?
Established 2554 BE — 2011. Over 15 years at the same Bang Saray fishing pier location.
What’s the difference between the two crab fried rice options?
ข้าวผัดปู (฿300) = crab meat fried rice. ข้าวผัดไข่ปู (฿350) = crab egg fried rice with crab roe. Order the egg version — the roe makes it richer and more fragrant.
Do I need a reservation at Bangsaray Seafood?
No — walk-in only. Parking available out front.