Expensive seafood in Thailand sparks online debate
A customer’s disappointment over an expensive seafood purchase has sparked a heated online debate. After ordering fresh salmon for 200 baht and steamed blue crabs for 120 baht, a woman found her portions to be smaller than expected.
The woman’s complaint was met with the vendor’s unapologetic response that this was their standard practice, igniting further criticism from social media users.
The incident was shared in a popular consumer group on Facebook, where the woman detailed her unsatisfactory experience. She explained that the salmon and blue crab portions were not worth her price.
When she questioned the vendor, she was told that the salmon portion was supposed to be larger but one piece was accidentally left out. As for the blue crab, the vendor claimed that five to six pieces, including claws, constituted one crab, which was their usual serving size.
“The salmon was priced at 200 baht and the blue crab at 120 baht. The vendor said they always serve it like this. For the salmon, I should have received one more piece but they dropped it. For the blue crab, they claim five to six pieces, including claws, make up one crab. It’s very little. They offered a 50% refund, which is 150 baht, but I didn’t accept it. If this is the price, I’d only buy once.”
The post quickly gained traction, with numerous people chiming in with their opinions and sharing similar experiences. Many were shocked by the prices, comparing them to cheaper options available at local fairs or markets. Some commented on the inadequacy of the portions.
“The blue crab looks like it’s been chewed and spat out. You could build a skyscraper with those prices!”
“What kind of place sells like this?”
The online backlash reflects growing consumer frustration with vendors perceived to be overcharging for subpar seafood. In this case, the vendor’s nonchalant response to the complaint added fuel to the fire, leading to widespread criticism and calls for others to avoid the establishment, reported KhaoSod.
