10 Popular Restaurants
in Songkhla

Walking the Songkhla old town and want breakfast the way locals have eaten it for generations? Kiad Fang stew rice on Nang Ngam Road is the first name anyone brings up. The shop has been in this old shophouse since 1937, passed down to the third generation of a Hainanese Chinese family. The signature is pork stew rice ladled with a dark broth slow-simmered with aromatics — choose crispy pork, plain pork, or mixed offal — paired with a large steamed bao that has become its own star. The perfect opening meal of any trip.

The heart of the plate is the stew broth: thick enough to coat, lightly salty-sweet, with clear notes of palo spice and aromatic herbs. Reviews say it pours beautifully over hot steamed rice and the sipping is effortless. Crispy pork has crackling skin and tender meat; offal is clean with no off-smell. The pickled vegetables and fresh garlic provided on the side cut through the richness perfectly. The large bao is hand-sized and fluffy; the filling is generous, and the red bean and mung bean versions made from scratch aren't overly sweet — reviewers call it satisfying and worth the price.

Price runs about 100–250 THB per person — fair for the heritage and quality. Open from 07:00 to 14:00; lively and busy, especially on weekends, drawing both Songkhla locals and tourists. The old-town ambiance of the shophouse is intact — eat while watching Sino-Portuguese architecture outside.

The popularity here is no accident: this stew rice was selected as one of the "One Province, One Dish" provincial heritage menu items in 2023, and Google reviews sit at 4.4 stars. Worth knowing: come in the morning, dishes sell out fast especially on weekends, and the shop is closed on Thursdays. For the best bao selection, arrive before noon.

Strolling Nang Ngam Road to photograph the street art and looking for a proper lunch or dinner? Tae Hiang Io is the name Songkhla locals reach for first. Open since 1937, that's over 80 years in a two-bay wooden shophouse, serving Thai-Chinese Teochew home-style food that multiple families have been eating since their grandparents' day. Best enjoyed with a group — order many dishes and share.

Tables almost always have duck palo with fragrant sauce — the palo spice is sweet and savoury — and tofu topped with crab, which arrives loaded with crab meat over silky tofu in a thick sauce. For those who like punchy-sour, the yam mamuang (green mango salad) is crisp and sharp, while the sour curry with sea bass and young coconut shoots balances the gentle sweetness of young coconut against a concentrated sour curry base. Fried grey mullet is crispy outside, sweet inside under a heap of golden fried garlic. Reviews consistently praise the fresh ingredients — especially the seafood — and a flavour that has held steady for decades.

Price around 101–250 THB per person — reasonable for the portion and freshness. The setting is an old-style Chinese restaurant: wooden tables, ceiling fans, a warm retro atmosphere. Two sittings daily: 11:30–14:00 and 17:00–20:00. Located at number 85 Nang Ngam Road, across from the Khong Saen Song snack shop.

Worth knowing: lunch time and weekends are very busy — many reviews recommend calling ahead or arriving slightly before opening. No private parking; street parking nearby. Popular dishes like duck palo and crab tofu can sell out, so arrive early if they're on your list.

When locals talk about the dim sum that defines Hat Yai, Chok Dee Tae Tiam is the shop people grew up with. Open for over twenty-five years on La Mai Song Khrao Road (Khlong Toei) near Daiichi Hotel in the city centre — famous for generous-sized dim sum at friendly prices alongside a hot pot of Chinese herbal ba kut teh. Perfect for a full Chinese-style breakfast spread or a table-filling group order.

Tables almost always feature har gow with plump, springy prawn filling, jumbo-sized crab siu mai, and pork spare ribs in red sauce with a smooth, rounded flavour. But the true showstopper is the ba kut teh: dark broth from soy-braised pork bones and Chinese herbs, cooked with shiitake, enoki, and tofu skin — dip your pa thong ko into the soup and it all comes together. Reviews consistently praise the herbal fragrance, the just-right concentration, and the large generous portions of dim sum. Sweet-tooth diners can finish with salted-egg lava bao — a balanced sweet-salty end.

Dim sum baskets run about 20–25 THB each; a small ba kut teh pot starts around 120 THB for 1–2 people, a large pot about 350 THB for a full table. Average spend in the low hundreds per person. Open in two sittings: morning 06:00–11:30 and evening 17:00–21:00 every day. The vibe is classic old Chinese restaurant — busy and lively, especially in the morning rush — but the kitchen handles the flow quickly.

Worth knowing: weekend mornings are very crowded — arrive before the peak if you don't want to wait. Street parking nearby is limited; watch for red-and-white kerb marks, as enforcement is real in this area. If you're in Hat Yai and want the crowd-tested local staple, this is the spot to add to your list.

Go Auan Baozi is the legendary fried bao shop that has been a Hat Yai institution for over four decades. The original branch is tucked in Soi Phaduang Withi in the new market area near Emperor Hotel — a shop where Hat Yai locals grew up, from students coming in for a late-afternoon snack to visitors who track it down. The perfect stop for anyone wanting a classic local bite without spending much.

The star is the fried bao: crispy on the outside while still soft inside, with tightly packed filling that isn't greasy. Red roast pork filling is the most popular — the meat is finely chopped and coated in a just-right sauce. Other options include pork mince with salted egg, taro with salted egg, spicy basil chicken, and cream filling. Steamed bao have soft, plump wrappers with generous fillings; there's also fried siu mai, fried wontons, mantou, and cold drinks like iced tea, iced milk tea, and jasmine tea to pair with the food. Reviews repeatedly praise the generous fillings and non-greasy fried bao.

After a renovation the shop became a two-storey building decorated in modern Chinese style — open and airy with several photo spots around the space. Staff are plentiful and service is fast; the wait for food is short. Prices are friendly — fried bao around 22 THB, steamed bao around 18 THB, drinks around 35 THB — most people spend under 100 THB per head. Open from late afternoon to midnight, approximately 14:30–23:30, closed Tuesdays.

Worth knowing: this branch opens in the afternoon and runs late. For morning purchases, visit the Hat Yai Village or PTT branch instead. Weekend evenings get busy. Some reviews note the indoor space can feel a bit warm. Fried bao is best eaten straight from the kitchen while hot — grab and go, or bring them as gifts.

If you're on Ko Yo and want fresh seafood with a view worth remembering, Nam Kiang Din is one of the most talked-about restaurants on the island among both Songkhla locals and visitors. The restaurant sits on a hillside overlooking Songkhla Lake, with a view stretching across Tin Sulanon Bridge and the water on both sides. A setting many visitors say is worth crossing the bridge for. Great for large family groups, friends who want to sit back and catch an evening breeze, or a couple wanting a long sunset dinner.

Regulars order grilled sweet clams with a punchy dipping sauce, squid with roe steamed with lime — reviewers praise the heat-and-sour kick and the roe-filled bites — garlic-fried sand whiting that's crispy outside and sweet inside, and stir-fried sea catfish with cha-om: spicy, fragrant with krachai, perfect over hot rice. Large prawns come in several preparations. The flavour profile leans Southern bold, and most reviews agree the seafood is genuinely fresh.

Price runs about 251–500 THB per head — good-value lake-view seafood. A minor note that appears in many reviews: drinks are priced noticeably higher than average. Evenings and weekends see queues and slower service; for large groups or a scenic table, call ahead to book.

Open daily 10:00–22:00, on Ko Yo island, Tambon Ko Yo, Mueang Songkhla District — a short drive after crossing Tin Sulanon Bridge, with easy parking and capacity for large groups. The reason this restaurant keeps its steady popularity is that it delivers all three things at once: great views, fresh seafood, and comfortable seating — making it the go-to special-occasion meal for anyone passing through Ko Yo.

If you've heard of the Lan Ta Chu name from Phatthalung and want to try it without the long drive, the Hat Yai by Thong Manee branch is the answer. A fusion steakhouse that blends Western food with Southern Thai dishes — a natural match. Works for families, couples, or a group of friends who want a long table. Multiple zones: indoor, outdoor, and a rooftop — pick your mood. Warm modern décor, seating for over a hundred, parking available, and card payments accepted.

Popular orders include Lan Ta Chu fried pork knuckle — crackling skin with tender meat — black-pepper BBQ pork served flaming with the house sauce, pineapple, potato salad, and garlic bread (choice of beef, chicken, or ostrich), and stir-fried sataw beans with prawns, which captures the Southern character of the restaurant well. Steak fans: the rib-eye gets reviews for being grilled juicy with clear beef flavour. Fresh prawn pad thai has also been singled out as aromatic and well-textured.

Real-customer reviews consistently point to great atmosphere and service, dishes arriving promptly and well-presented. The Southern and local dishes tend to get slightly more praise than the Western dishes. A few reviewers note some pasta dishes come out a touch sweet, and the seafood spaghetti can be quite spicy — mention your spice preference to the staff.

Price runs about 101–250 THB per person, with some premium dishes higher — accessible for a meal with good atmosphere. Located on Sri Phuwanat Road, Kho Hong sub-district, in Hat Yai town. Open daily around 10:00–22:00. A reliable choice for a celebratory or relaxed meal with company.

For a morning start in the Songkhla old town with something that has been here for over 60 years, walk straight to Jae Ni Fish Congee at the Rong Si Daeng branch on Nakhon Nok Road, Tambon Bo Yang. The recipe has been passed down to the third generation, and local Songkhla residents stop in so regularly they barely think of it as a choice. The old-era building has been converted into a welcoming spot while keeping the walled neighbourhood atmosphere and the feel of the lagoon district. Finish eating and walk straight to photograph Rong Si Daeng and the lake.

The star of the menu is sea bass fish congee: a clear pork bone broth, naturally sweet from the bones — no MSG required — with large pieces of firm, fresh sea bass that have almost no fishy smell at all. For noodle lovers, the tom yam dry mee sua with sea bass is the most-reviewed dish: pleasantly tart-spicy tossed with soft noodles. The clear broth option has sea bass wonton soup and sea bass sukiyaki. Prices start at just 60 THB — a meal that fills without draining the wallet.

The appeal of Jae Ni is the straightforward honesty of a legendary shop that doesn't need embellishment: good ingredients, steady technique, consistent flavour over decades. Great for a light, clean meal before walking Nakhon Nok–Nang Ngam Road to see the Sino-Portuguese architecture and street art, or as a relaxed end to a trip.

Come during morning-to-late-morning for the freshest fish and a shorter wait. Parking around the old town is limited — if you're staying on Nang Ngam Road, walking is easy. For an authentic old-town Songkhla taste, a bowl from Jae Ni belongs on your list.

Clay-Pot Ice Cream on Nang Ngam Road is the traditional coconut ice cream shop that has been part of Songkhla old town for over seventy years, standing across from the City Pillar Shrine. A comfortable walk from the old-town gate or the street art along Nang Ngam Road. The shop takes its name from the handmade small clay pots it uses: ice cream is scooped directly from these pretty little fired-clay crocks and served in matching cups. If you're exploring the old town and want a classic, cooling sweet, this is the right spot — whether you're here for photos, traditional desserts, or just keeping the kids happy.

The dish everyone talks about is the "firm-set egg ice cream" — rich, sweet coconut cream ice cream topped with a salted egg yolk and a dusting of Milo powder for 30 THB. It's the signature and everyone orders it. Those who want the full loaded version can try the toppings ice cream with egg and all the extras: steamed mung beans, foi thong, lod chong, and sticky rice, for around 35 THB. The two main flavours are original coconut and lychee. Reviewers love saying the ice cream is genuinely old-recipe sweet and creamy, the mung beans pair perfectly with the coconut, and the fried fish balls alongside work as a savoury contrast.

The atmosphere is casual and classic — vintage shophouse style on Nang Ngam Road, limited indoor seating, good for a drop-in rest after walking. Most cups run 20–35 THB — very light on the wallet for a dessert this storied. Open daily from around 10:00–18:30 with no days off.

The shop has held customers across generations because the old-recipe coconut ice cream is increasingly rare today, and the charm of the clay pots makes it photogenic. It has become the dessert landmark of any Songkhla old-town trip. Worth knowing: busy on weekends and in the late afternoon — seating is limited, so a group might want to come during the quieter mid-afternoon hours.

Long Oey is a comfortable, air-conditioned Thai restaurant that moved from near Pak Nam Temple to a new location on Niphat Song Khrao Road, same strip as Siam Nakarin, in central Hat Yai. Works well for anyone who wants to sit down with family or friends in the cool, eat Thai food properly, and not feel rushed. The décor is warm and inviting with easy parking — the name that comes to mind for Hat Yai locals when they think of a solid Thai meal in town.

Popular orders include sea bass with tamarind sauce — the fish is sliced into bite-sized pieces and the sauce gets consistent praise for its deep, rounded flavour. Another favourite is crab stir-fried with cha-plu leaves: bold, fragrant, and generously loaded with crab. Crispy snakeskin fish tom klong is pleasantly sour with a decent ratio of fish. Those who want dessert can finish with fried ice cream and fried banana, both called out in reviews as standout.

Multiple reviewers agree the food is genuinely good, but the prices are on the higher side — a multi-dish order for a group can reach into the thousands, and some feel the portion-to-price ratio could be more generous. Sharing across the table helps the value. Price runs about 200–400 THB per head depending on what you order.

Open evenings from 17:00 onward — an evening meal destination. Service is attentive overall; a few reviewers mention staff attention can feel a little intense at times, but most are happy with both the food and the setting. Worth knowing: prices run higher than average — factor that in — and if you're coming on a weekend evening, calling ahead for a table is a good idea.

Nai Roo is a venerable Thai-Chinese restaurant that has been part of Hat Yai for over 40 years, tucked in a narrow lane off Niphat Uthit 3 Road, Soi 1, next to Kim Yong Market — which is why regulars call it "the shop in the lane." You have to walk a short way into the alley to find it. A classic, no-frills shophouse that both Hat Yai locals and visiting food lovers know well. Best enjoyed by a family or friend group who wants to order multiple dishes and share.

Almost every table orders garlic-pepper fried pork — fragrant with crispy fried garlic — fried pompano with garlic, a large fish with sweet flesh under a mound of golden garlic, and "Ai Khlang Thale Hot" — a spicy mixed seafood stir-fry that reviewers describe as a sharp, satisfying hit of heat. Don't skip the fried spring rolls with savoury and sweet fillings. Abalone in red sauce and crispy pork with cabbage are reliably reorder-worthy. The strength is the freshness of the seafood and a steady, experienced Chinese-style hand in the kitchen.

Price is accessible — averaging around 150 THB per head upward depending on how much seafood you order. Many say the value matches the quality. The atmosphere is informal, old-shophouse style — no air-con, slightly warm in the middle of the day. Worth knowing before going: the shop is small with no in-lane parking. Park outside and walk in. Late evenings and weekends see long queues; calling ahead to book is the safe move.

Open daily 11:00–20:00, with Google review scores around 4.2 stars from over a thousand reviewers. Reputation built over decades of word-of-mouth. If you want old-style Thai-Chinese cooking done with experience, Nai Roo is worth pinning on the Hat Yai map.