The newly opened Meliá Pattaya Hotel is redefining resort style dining in Pattaya by presenting a culinary line up that unites authenticity, sustainability and creative imagination. From a rooftop Chinese restaurant with sweeping bay views to bold Nikkei fusion and beachfront Mediterranean favourites, the hotel’s dining venues position it as a standout food destination on Thailand’s Eastern Seaboard.
“Authenticity is at the heart of everything we do,” says Peter Laird, Director of Food and Beverage at Meliá Pattaya. “Each restaurant has its own story, but all share the same values, respect for ingredients, creativity rooted in tradition, and a commitment to genuine hospitality.”
At the centre of the hotel’s culinary offering is Yitong, a rooftop Chinese restaurant and sky bar. Its menu blends Cantonese finesse with Sichuan spice, featuring dishes such as wood smoked Peking duck, classic dim sum and a hot and sour seafood soup. The wellness led approach uses vegetables from Royal Project farms, locally sourced seafood and careful cooking techniques. Signature drinks include the Kuaile De made with gin, goji berry, honey and cava, and Year of the Snake made with kiwi, lemongrass and pear.
DEN introduces Pattaya to Nikkei cuisine, the cross cultural fusion of Japanese precision and Latin American flavour. Dishes include tiradito with yuzu and aji amarillo, miso marinated cod with quinoa salad and a matcha tres leches dessert.
Incorporating regional heritage, Sanehh Sarae brings Thai coastal cuisine to the forefront. Drawing inspiration from Bang Saray and local spice gardens, its menu includes green curry with river prawns, soft shell crab with chilli jam and tom yum seafood made with the morning’s catch.
Just steps from the sand, Lay Beach Club captures the Mediterranean spirit with a focus on bold seasonal plates. Guests can enjoy seafood paella, oysters with shallot mignonette, burrata with heirloom tomatoes and Sicilian cannoli filled with orange mascarpone. House cocktails such as the Blue Tides made with vodka, coconut, pandan syrup and blue coconut foam, and The Wave Rider made with gin, rose syrup, aloe and lime complete the seaside experience.
Beyond its menus, Meliá Pattaya has embedded sustainable practices throughout its food and beverage operations. These include waste reduction, composting and sourcing from nearby growers and fishers. “We’re constantly expanding our plant based offerings and sourcing as locally as possible,” adds Laird. “It’s not just about taste – it’s about ensuring that every meal we serve supports our community and reflects a more mindful approach to modern hospitality.”
With four distinctive restaurants, a rooftop terrace and a focus on sustainable dining, the hotel offers guests more than just a place to eat. It provides a curated culinary journey rooted in place and purpose.
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