Our menu runs 228 dishes across 26 sections — a lot for one kitchen.
Why it is this wide
Chaweng brings both Thai regulars and travellers. One table wants tom yum and pad krapow; the next wants pasta and pizza. We decided to do both properly rather than pick a side.
The largest section is Thai food at 36 dishes, then beer (20), pasta (17), cocktails (16) and pizza (15).
Organised by method, not nationality
The 26 sections group by how a dish is cooked.
- Thai range — stir-fries, curries, soups, fried rice: 36 dishes
- Pizza oven — 15
- Pasta station — 17
- Grill and steak — wagyu 3, fish 6, chicken and European mains 6
- Cold section — oysters, salads, carpaccio: 12
- Bar — close to a hundred drinks
Split this way, orders arriving together from different stations do not queue behind each other.
The kitchen rest
We close the kitchen 14:30–17:00 daily and the whole restaurant on Mondays. The break is used to prep for dinner.
The room
120 seats, a private dining room for 20, and an outdoor terrace.
What we hold to
- Heat levels adjusted wherever a dish allows — just ask
- Allergies flagged ahead of time are cooked separately
- Desserts and coffee available any time we are open
Come say hello on Chaweng Beach, or call 098 484 5188.
<!--expanded-->Six stations, one kitchen
228 dishes can run at once because the work is split by method, not by nationality. Orders from different stations do not queue behind each other.
The Thai range — 36 dishes. Stir-fries, curries, soups, fried rice and noodles over high heat. Most plates are done in a few minutes; this is the fastest station in the building.
The brick oven — 15 pizzas. A dome oven that stores heat in its walls and radiates it back at the food from every side. It is not only for pizza: roasted chicken at 390 and whole fish go into the same oven.
The pasta station — 17 dishes. Boiling pots on one side, sauce pans on the other. Many sauces are prepared ahead and brought back up to heat, but the ones that cannot wait — carbonara, where the egg would scramble — are built to order.
Grill and stove. Three wagyu steaks, six fish plates, six chicken and European mains. The slowest dish in the restaurant lives here: the lamb shank at 590, braised for hours until its collagen turns to gelatin.
The cold section — 12 plates. Oysters, salads, carpaccio, burrata. Nothing sees heat, so it leaves the pass faster than anything else — which is why it works as an opener while the mains cook.
The bar — close to a hundred lines. 20 beers, 16 cocktails, 12 whiskies, 12 liqueurs, 6 gins, 5 rums, 5 tequilas, 5 shooters, 5 spritzes, 4 vodkas, 3 brandies and 2 house wines, plus 6 hot coffees and 11 soft drinks.
Why the kitchen closes 14:30–17:00
The break is not downtime. It is when dinner gets built — sauces reduced, vegetables cut, dough worked, meat braised, stock made.
None of that can happen during service. Without the break, dishes like the lamb shank or the baked rigatoni beef ragu simply could not be on the menu.
Closed all day Monday for the deep clean, deliveries, and to give the team a day off.
What the brick oven changes
An electric oven heats the air with elements. The air gets hot; the walls do not.
A brick dome stores heat in the masonry and radiates it back from every direction. The floor is hot enough that a pizza base lifts the moment it lands, while the dome above colours the top fast.
The result is that whatever comes out of it cooks faster on the outside than the inside — crisp chicken skin over juicy meat, a puffed pizza rim around a soft centre.
The numbers
| Menu | 228 dishes |
| Sections | 26 |
| Largest section | Thai food, 36 dishes |
| Cheapest | Jasmine rice, 40 baht |
| Dearest | Wagyu tenderloin, 1,890 baht |
| Seats | 120 |
| Private room | 20 guests |
| Open | 11:00–14:30 and 17:00–22:00 |
| Closed | Mondays |
What we hold to
- Heat adjusted wherever a dish allows — just ask
- Allergies flagged ahead are cooked on separate equipment
- Desserts and coffee available any time we are open
- One table can order across both cuisines and still eat together
Come find us on Chaweng Beach, or call 098 484 5188.
<!--related-->Read next
- See the full 228-dish menu
- Fifteen Pizzas and Seventeen Pastas — How to Choose
- Groups and Private Events — 120 Seats, Private Room for 20
- Read all articles
Read next
- Our Six European Mains — Schnitzel, Fish and Chips, Roast Chicken, Lamb Shank
- Fifteen Pizzas and Seventeen Pastas — How to Choose
- Groups and Private Events — 120 Seats, Private Room for 20
Browse the full 228-dish menu or book a table.
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