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Restaurants · Krabi · Ao Nang

Aonang Pier Seafood

📋 Listing pending claim Mid-range 10:00-22:00
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About Aonang Pier Seafood

Aonang Pier Seafood sits on the Ao Nang Pier catching the last-light boat trade. A convenient post-island-hop dinner spot.

Pier-side seafood restaurant catching last-light boat trade. Convenient post-island-hop dinner.

Why visit

  • Pier-side location catches travellers returning from island day tours
  • Fresh seafood including grilled fish, prawns, squid and crabs
  • Open-air pier-side seating with views of the Ao Nang shoreline
  • Pricing in clear baht ranges with photo menus
  • Walking distance from all central Ao Nang accommodation

What to expect

Reservations not usually needed except weekend evenings when the place can fill up
Menu in English and Thai with photos which makes ordering straightforward for first-time visitors
Beer and basic cocktails available most diners have a Singha or Chang with their meal
Casual dining setting with fans or air-conditioning depending on the room

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Local tips

  • Lunch is quieter than dinner if you want a calmer meal arrive between 1pm and 3pm
  • Tipping is not required but rounding up the bill or 20-50 baht is appreciated
  • Combine the meal with a stop at Hong Islands tour which is nearby
  • Spice levels in tourist areas come down by default ask for 'phet phet' if you want it Thai-spicy

Frequently asked questions

Is the restaurant child friendly?

Yes most casual Krabi restaurants welcome children. High chairs may not be available so call ahead if needed. Mild dishes like fried rice or chicken cashew are reliable kid-friendly options on most Thai menus.

Does the restaurant deliver?

Many Krabi restaurants are on Grab Food or LINE Man depending on availability. Search by name in the app to check current delivery status. Expect 20-40 minute delivery within 5 km.

What hours is Aonang Pier Seafood open?

Operating hours are listed as 10:00-22:00. Kitchen often closes 30 minutes before stated closing so order food earlier rather than later.

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