An upgrade from street stall to restaurant endowed them with more space, with wooden dining tables on concrete floors and sand under a tin roof. Ask the staff for the day’s specials, not listed on the menu, as they use the catch of the day and seasonal ingredients. The chef produces a good balance of flavours accentuated with a southern Thai intensity that doesn’t compromise on spiciness. They close on the 10th, 20th and 30th each month.