The setting of the restaurant is in a beach side resort with the same name Raya Resort Cha-am. Many seating options are available. There are seating in the outdoor garden with views of the sea and in an air-conditioned all wood structure. It was a hot that day so we choose the air-conditioned space. The interior is mostly treated with dark wood. In the day time it could get a bit dark with a lot of glare. At night time the ambiance could be pretty classy.

Looking at the menu was quite interesting, because there are so many items to choose from. There is a Thai menu, a Seafood menu, a Western menu with some fusion and a dessert menu. For starters we had tower of seared ahi tuna with crisp fried wonton, spicy ponzu dressing and Asian coleslaw. It is a combination dish from 3 countries and 1 continent. The tuna was cook nicely and went well with the coleslaw and wonton with a slight hit of sweet/sour and a sesame scent from the ponzu sauce.


Then another unique dish, pan seared duck foie gras on caramelized apple topped with roasted Japanese eel and ginger tempura. The foie gras and the eel was good together and the ginger tempura gave it a nice texture but the apple was not cooked enough. It would have been better if the apple was softer. On the contrary the broccoli soup was a disappointment it was tasteless.


In the western menu there was a whole section of pasta. We had Fettuccine with a combination of cabonara and puttanesca sauce. It is very appropriate taste for the Thai palate.


Next was a pan seared snow fish on top a sweet pepper Ratatouille. The snow fish was fresh and cooked well. We were impressed with the deep fried giant tiger prawns and the chef’s secret sauce. They did a real good job in frying the prawns. The prawns were very big. The sauce looked really harmless but after one dip we knew it wasn’t what it appeared to be. It was packed with a punch, spicy and intense.


  
To end the meal chef Susie recommended warm valrohna chocolate lava served with homemade vanilla ice cream; it's OK, but would been better if there were more chocolate. The Matcha green tea cheesecake with red bean purée was a treat. The cheese cake was perfect and it had a strong green tea aroma.
 




Chef Susie

Sampled menu
Seared ahi tuna with crisp fried wonton          180
Pan fried duck foie gras with japanese eel          450
Broccoli soup          150
Pan seared snow fish         490
Fettuccine alla cabonara and puttanesca sauce        250
Deep fried giant tiger prawns and the chef’s secret sauce        550
Warm Valrohna Chocolate Lava Served with Homemade Vanilla Ice Cream        150
Matcha Green Tea Cheesecake with Red Bean Purée         110