Grilled river prawn

The giant freshwater prawn, kung mae nam, is Ayutthaya's signature dish. Pulled from the Chao Phraya and its canals, the prawns are split, grilled in the shell over charcoal until the head fat turns to a rich orange cream, and served with a sharp seafood dip of lime, chilli and garlic.

The best kitchens sit right on the water on the island's edges and along the eastern approach roads, where the catch comes in daily. Grilling to order means a short wait, and a river view while you have it.