Have you ever felt a sense of "boredom" with the restaurants in malls and urban areas? You crave a restaurant with a relaxed atmosphere, close to nature, and ideally by the water. However, you're unsure where to go. While there are many restaurants that fit this description, they often prioritize ambiance over delicious food, as if the two cannot coexist.

The idea suddenly changed when I came across the Wave Side Restaurant, located on the banks of the Chao Phraya River near Wat Phai Lom on Chiang Rak Noi Road in Sam Khok District, Pathum Thani Province. The restaurant is owned by Kanokporn Ketsan, or "Tom", a beautiful and active woman who enjoys creating menus to serve customers. With her meticulous attention to detail, she aims to create a delicious restaurant alongside the Chao Phraya River, offering the perfect atmosphere that everyone desires.

Tom warmly welcomed "Kin Kam Tui, Talui Tiew" with great enthusiasm. She seemed genuinely happy and proud of the various dishes offered at Wave Side Restaurant. She explained the origin of each dish with captivating details, while continuously ordering food for "Kin Kam Tui, Talui Tiew" to ensure a satisfying culinary experience. The menu included the following dishes:

Salt-and-pepper shrimp... This dish is not to be missed. The shrimp are perfectly cooked, with a crispy golden crust, and tossed with a simple salt-and-pepper seasoning. A squeeze of lime adds a refreshing touch, making this dish the perfect appetizer or snack.

Lemongrass Fried Chicken...Oh my, it's just ordinary fried chicken, but what's extraordinary and deserves a thumbs-up is the "lemongrass" that stands out as the star of this dish. They select young lemongrass and shred it thinly, deep-frying it until crispy. You can chew and eat the whole thing without any annoying lemongrass fibers. It's like chewing pork floss. You know what? I finished the lemongrass before the chicken without even realizing it.

"Armored Pork"...Deep-fried pork wrapped in lemongrass, using the same recipe as lemongrass chicken. The pork is then wrapped and deep-fried until crispy on the outside and tender on the inside. There must be a secret to it, because the pork doesn't absorb any oil. It's another delicious dish that's easy to eat. This menu item seems to be an adaptation of "Sarong Pork," but it tastes even better. It's never been available at any other restaurant before, because the owner came up with the idea and had the chef make it until it reached the desired level of deliciousness.

Lemongrass Mieng... This restaurant uses a lot of lemongrass because they grow it themselves to get the young, tender lemongrass they need. It is also a local herb. This menu item was created for people who like to eat spicy food. It is a Thai-style appetizer that includes roasted coconut, lemongrass, crispy pork slices, cashew nuts, and a sweet and sour sauce similar to Mieng Kam. It is served with betel leaves. People who like to eat vegetables will love it.

Dried squid caught in a fishing net is sun-dried squid with thick, tender flesh and a moderate level of saltiness. The chef's frying technique creates a thin, crispy outer layer that gives way to a chewy interior. Perfect as a snack or appetizer, this dish is sure to have drinkers ordering multiple plates due to its delicious flavor.

Grilled River Prawns

The restaurant owner explained that the size of the prawns varies depending on the day's catch. Some days they have large prawns, while other days they have medium-sized ones. This is because they use only authentic river prawns, which are subject to the availability of the catch. If you're interested in trying their prawns, it's best to call ahead and inquire about the available sizes on the day you plan to visit.

The highlight of the dish is the freshness and firmness of the prawns, grilled to perfection over a carefully controlled flame. The accompanying seafood dipping sauce is made with small, spicy garden chilies and freshly squeezed lime juice, offering a delightful kick. The restaurant's commitment to using authentic ingredients and meticulous preparation ensures a truly delicious and satisfying experience.

**Spicy Stir-Fried Catfish**... intensely flavorful, bursting with chili and curry paste. The restaurant pre-cooks the catfish, then flambés it in a scorching hot pan upon serving. The sizzling sound and pungent aroma are sure to elicit a few sneezes, adding to the excitement of this dish. Toss it with steaming hot rice, and you won't need to call on the heavens... because the divine flavors will explode in your mouth before anyone else can react.

Salted Egg Squid Stir-Fry... This dish is available at many restaurants, but what sets this one apart is the taste. The restaurant uses thick-fleshed squid eggs, stir-fried with salted eggs, selecting only the egg yolks. The creamy salted egg coats the squid, creating a unified texture. "Cheek-Puffing Travel" is particularly fond of this menu item, awarding it 4 stars.

Stir-fried Morning Glory with Shrimp Paste

This dish, known as "ผัดผักบุ้งฝอย" in Thai, is a simple yet flavorful stir-fry featuring morning glory and shrimp paste. The chef's technique involves using high heat to quickly cook the vegetables, resulting in a vibrant green color and a satisfyingly crisp texture. The addition of a small amount of shrimp paste adds a subtle umami depth to the dish, elevating it beyond an ordinary stir-fry.

Deep-Fried Fish Cake (Tod Mun Pla Grai)

A generous portion of deep-fried fish cake, boasting a satisfyingly chewy texture. The owner emphasizes the freshness of their dishes, with each order prepared upon request. The fish cake, in particular, is made fresh daily, ensuring its optimal texture and flavor. This dish is a must-try for any fan of deep-fried fish cake.

Tom Yum Goong (Coconut Milk)... The taste is well-balanced. This menu item is not different from other restaurants, but when you sip the broth, you will know that the owner has taken care to prepare it to a high standard. I think both Thais and foreigners will enjoy it, as the taste is moderate.

Sour curry with acacia omelet...The curry paste is well-infused with the ingredients because it is pounded using a mortar and pestle, resulting in a fragrant and delicious flavor. The difference in taste compared to restaurants that use a blender to grind their curry paste is noticeable.

Tom, the owner of Wave Side Restaurant, has been running the restaurant for 4-5 years after taking over from the previous owner. However, the restaurant remains relatively unknown. Previous customers have not yet returned to experience the new and improved flavors, as the restaurant has not engaged in extensive advertising or public relations efforts. Tom hopes that satisfied customers will spread the word, as the restaurant has seen a steady increase in loyal customers through positive word-of-mouth. Tom personally develops the recipes and provides instructions to the chefs, ensuring consistent quality across all dishes, even when chefs change. With his deep understanding of the recipes, Tom invites food enthusiasts and those who enjoy waterfront dining to come and experience the restaurant's delicious offerings.

**Wave Side Restaurant** is a riverside restaurant located on the Chao Phraya River. The restaurant offers a variety of services, including Thai-Chinese cuisine, resort-style accommodations, and event planning for seminars, banquets, and other celebrations. For more information, please visit www.wave-side.com or call 02-978-8709, 02-979-8729, or 081-814-3777.