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Shellfish showdown: Tempers boil over pricey shrimp dish in Phuket
Published
1 year ago on
July 23, 2024
A heated debate has ignited over the price of a shrimp dish at a popular restaurant in Chalong, Phuket. The controversy started when the widely followed Facebook page Page E So Khia Khao 3 shared a post about Suan Indy Seafood’s stir-fried lotus lai with shrimp, which is priced at 550 baht per plate.
Many online users reacted strongly, finding the price excessively high. The restaurant’s defensive response to the criticism only intensified the outrage.
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Social media became a hotspot for discussions, with numerous users voicing dissatisfaction. Some even called for the Revenue Department to investigate, suggesting the high prices indicated substantial profits.
Sarcastic comments included suggestions for the restaurant to add even more luxurious items, such as blackfish and “ingredients from heaven,” highlighting the perceived absurdity of the pricing.
To address the backlash, the owner of Suan Indy Seafood posted a 2.23-minute video clip. The owner defended the pricing in the video by explaining that the shrimp used are fresh daily and of high quality.
The owner noted that the restaurant uses 12-15 large shrimp per kilogram and serves seven per plate, totaling about half a kilogram.
After the owner’s explanation, social media responses were mixed. Some users supported the restaurant, agreeing that the price was reasonable given the quality and freshness of the seafood and praising the food’s taste.
“The price is fair considering the quality and freshness of the shrimp. The food tastes great.”
Others, however, maintained that the price was still too high and criticized the restaurant’s aggressive response. According to The Phuket News , a more respectful approach could have avoided the controversy.
