From a rooftop Chinese restaurant with sweeping views over the bay to vibrant Nikkei fusion and beachfront Mediterranean classics, the resort’s dining collection positions it as one of the most dynamic food destinations on Thailand’s Eastern Seaboard. “Authenticity is at the heart of everything we do,” says Peter Laird, director of food & 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.” Anchoring the collection is Yitong, a contemporary Chinese restaurant and sky bar that elevates both flavour and perspective. Combining Cantonese finesse with Sichuan spice, its menu celebrates shared dining traditions through standout dishes such as traditional wood-smoked Peking Duck, traditional Dim Sum, and Sichuan hot and sour seafood soup. Locally sourced seafood, vegetables from Royal Project farms, and gentle cooking techniques emphasise the restaurant’s wellness-inspired philosophy. Guests can pair their meal with cocktails such as the Kuaile De (gin, goji berry, honey, cava) or non-alcoholic creations like the Year of the Snake with kiwi, lemongrass, and pear. Adding a cosmopolitan edge to the resort’s culinary narrative, DEN introduces Pattaya to Japanese-Peruvian Nikkei cuisine, an exciting cross-cultural dining movement. Bright, colourful plates marry the precision of Japanese technique with the bold flavours of Latin America — think tiradito with yuzu and aji amarillo, miso-marinated cod with quinoa salad, and matcha tres leches for dessert. Den’s menu is playful yet precise, reflecting the global evolution of fine dining through creative fusion done right.

For a more local connection, Sanehh Sarae celebrates the tastes of Thailand, drawing inspiration from the coastal villages of Bang Saray and the spice gardens of the East. Signature dishes include green curry with river prawns, crispy soft-shell crab with chili jam, and tom yum seafood made from the morning’s catch. Just steps from the sand, Lay Beach Club channels the Mediterranean spirit with a menu of fresh, seasonal plates and bold, coastal flavours. Highlights include hand-shucked oysters with shallot mignonette, seafood paella, burrata with heirloom tomatoes, and Sicilian cannoli with orange mascarpone. Creative cocktails such as the Blue Tides (vodka, coconut, pandan syrup, blue coconut foam) and The Wave Rider (gin, rose syrup, aloe, lime) add to the sense of seaside indulgence. That authenticity extends well beyond the plate. Meliá Pattaya has embedded sustainable and locally conscious practices throughout its F&B operations, from waste reduction and composting to working with nearby growers and fishers to source responsibly. “We’re constantly expanding our plant-based offerings and sourcing as locally as possible,” Laird adds. “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.”