Beachfront Snack · Charcoal-Grilled Squid

Pla Meuk Yang (Grilled Dried Squid)

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The squid is sun-dried on bamboo racks along the shore before it's ever grilled, a step that concentrates its flavor and gives it the chewy, jerky-like texture regulars want.

Whole squid is salted and sun-dried, then grilled over charcoal until lightly charred and pounded flat with a small wooden mallet to loosen the fibers, served with a sweet-spicy seafood dipping sauce. Beach vendors along Bangsaen and Ang Sila grill it fresh at roadside stalls facing the water.

Why it's made this way: Chonburi's stretch of coastline has long supported small-scale squid and seafood drying, and grilled dried squid remains one of the defining beach snacks of the eastern seaboard's seaside towns.