Siam Viking Hua Hin: One of those places you’ll wish you’d found earlier
Siam Viking Hua Hin in Khao Takiab offers much more than just fish and chips. Go once – and you’ll get it.
Siam Viking in Khao Takiab might be known among Hua Hin residents for its fish and chips. But a recent visit shows the restaurant has quietly built something far broader, offering premium wild-caught seafood from Norway alongside slow-cooked European classics and Thai-inspired dishes.
Located close to Cicada Market, Siam Viking has become a familiar name to many in the area. Yet it remains a place that some people know of, rather than know well. Those who do step inside may be surprised by both the range and the quality on offer.
The restaurant specialises in fish and seafood, using premium line-caught wild fish imported from Norway. Haddock, cod, halibut, herring and mackerel are all sourced from cold waters, caught in the wild rather than farmed. According to the owners, the fish is frozen within hours of being caught, with no additives or glazing. The result, they say, is “fresher than fresh”.
Supplier to restaurants across Hua Hin and Bangkok
The business also supplies seafood to a number of restaurants in Hua Hin and Bangkok, and co-owner Praphaporn New Onlao said she takes pride in seeing the dishes created by chefs who use their fish. “We are proud of what we are doing,” she said, referring to the emphasis on quality and natural products.
At the restaurant itself, that quality is evident in dishes such as the smoked platter for two, which includes smoked salmon, smoked haddock, smoked mackerel, smoked herring and gravlax, served with Norwegian cold water prawns, scrambled eggs, bread and homemade sauces. The white fish platter offers a similar experience in a lighter format, while Norwegian cold water prawns are also available as a standalone dish.
European classics with depth of flavour
For those expecting only traditional fish and chips, there are options that go well beyond the classic beer-battered cod with mushy peas. The menu includes bacalao, salted cod baked with potatoes, onions, garlic and cherry tomatoes in olive oil, served with bread. Slow-cooked duck leg or lamb shank sous vide for 17 hours with garlic and rosemary to give an intense flavour, and a grilled pork steak with black pepper and pepper sauce all feature prominently.
There are also Thai fusion touches and a signature spaghetti carbonara made with home-smoked bacon and Parmesan.
Siam Viking’s dinner set menu, priced at 690 baht, offers a three-course option with a choice of starter, main and dessert. Starters include creamy fish soup or Norwegian crab salad, followed by dishes such as bacalao, duck confit with mashed potatoes or pork steak with fries. Desserts range from caramel pudding to pear in red wine with vanilla ice cream, with Irish coffee available to finish.
The dessert menu itself has gained a following. The battered Mars bar, served with vanilla ice cream and chocolate syrup, is a chef’s recommendation and one of the more unusual offerings in Hua Hin.
Prices are positioned at what many would consider good value given the quality of imported ingredients. In addition to dining in, Siam Viking also sells frozen seafood products directly to customers, giving home cooks access to the same line-caught fish supplied to restaurants.
Co-owner Jan Erik Asbjornsen said the aim is to offer something different from many other restaurants in Hua Hin, focusing on quality ingredients, straightforward cooking and consistency.
Siam Viking is open daily from 12pm to 10pm. For residents and visitors who have walked past but never gone in, it’s certainly worth taking a closer look.
The restaurant’s reputation for fish and chips remains intact, but the wider menu suggests there is considerably more to discover.
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