DUYONG RESTAURANT

The entrance sign proudly displays the date of the restaurant's debut: March 23, 1993. The chef has been welcoming tourists and locals to his seaside straw hut for some thirty years. A wide range of dishes are served: seafood barbecue, satay, the invariable noodles and fried rice, as well as Thai specialties (including tom yam soup). We particularly liked the fried fish wrapped in a lotus leaf. Everything is ultra-fresh. This is the best-positioned, most varied and not necessarily the most expensive restaurant.