MY CHEFS HOUSE — Restaurant in Chon Buri Province

Updated⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ Amazing Dining Experience. A Foodies Delight Friendly staff. Talented Chef(w/extensive resume) using high quality ingredients: filtered/olive oils(no seed oils used) , grass fed butter, homemade salsas, sauces, quality meats(Aussie) and local fresh fish. Well thought-out menu at reasonable prices.

09/07/25 Unforgettable Sous Vide Sunday Experience. Michelin quality Reservation in advance. The most tender and juicy Beef Picanha served with Garlic confit, roasted vegetable and silky mash potatoes. The dark beefy sauce was amazingly addicting. Everything well seasoned. You can taste the love that went into this superb dish. Thank You Chef and his wonderful staff for a memorible experience 🙏🧑‍🍳🫡

10/17/24

Still the Best Today was Lamb Shank: Very tender. Right amount of sauce and seasoning. Served with an array of rooted vegetable. Perfect combination The chef is mindful regarding healthy quality ingredients. He will tell it like it is. Food that comes from the heart 💪Thank you Again🙏🙏🙏

Food: BBQ ribs: 24hour dry rub and slow cooked. Very sweet, smoky , savory, tender and fall off the bone, goodness Served with : grilled corn topped with homemade chipotle and pickles chilies(taste exactly like jalapeños) And Baked potatoes with NZ grass fed butter, roasted garlic , bacon, cheese and julieanne scallions .

Local pan seared , crisp skin perch with mango salsa(tomatoes, onions, chilies(not spicy) and cilantro. Nicely charred skin, flaky and tender (not fishy tasting). A mouth watering delight. Served with fresh tomato compote .

Very healthy, clean and refreshing tasting.

A must visit

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The only bad thing about this meal was knowing that at some point it would be over.

We came for a “Sous vide Sunday” to try the Wagyu beef with creamy mash, carrots etc. And wow, this was maybe THE best bit of beef I have ever eaten. Being from England I have high roast dinner standards. Every bite was a mouthful of flavour, savoured, delighted in. Simple yet rich. If you’re asking where the yorkshire pud or stuffing is - listen, when the meat is this good, you don’t miss any of that.

The chocolate cake was rich and luxurious, and the apple crumble was tasty, though both would benefit from the same “less is more” confidence of the mains. Caramel sauce over-sweets the crumble for me. And our next visit we will request to have a vanilla ice cream with the chocolate cake instead of coconut, as it already has a berry compote.

Bravo Morten. Thank you for a wonderful meal. We can’t wait for the next Sous vide Sunday, but we might not be able to wait that long before...

One of the best restaurants that we’ve been to in Pattaya!

This review is long overdue, as we’ve been eating at My Chef’s House already on three separate occasions. The flavour profiles of the food here are on another level, there is so much depth and finesse in every dish that we’ve tried. Our favourites (so far) being the Pan Fried Sea Pearch and the Steamed Mussels. An honourable mentioning is also warranted for the pork ribs, which are served with a homemade barbeque sauce that is full of flavour and with just the right level of sweetness – not overpoweringly sweet as in many other places. Dishes are prepared to order. Hence, it may take a bit longer for meals to be served, but it’s worth every minute.

Chef Morten and his wife are great hosts and really make customers feel welcome to “the Chefs House”, the ambience is casual cozy and the service top notch.

We have to come back to try more dishes when we are in this part of the city...