Baan Klang Nam has been around for more than 10 years and in this time has expanded in the form of many other restaurants like Baan Klang Krung and Rueng Nam. The riverside location is especially popular among tourists who consistently fill out the wooden terrace. The menu, though extensive, really emphasizes seafood cooked in both Thai and Chinese styles. But we feel many of these dishes, already slightly overrated by various tourist-centric websites, have only gone down in quality over the years and sorely lack in freshness, flavor and flair. The tom kha gai naa (coconut soup with chicken, B200) exemplifies the toned-down fare found here: the soup is weak while the free-range chicken tastes anything but. Even an expensive dish like the poo pad prik Thai dam (stir-fried crab with garlic and black pepper, B1,090) falls flat in the flavor department. The crab is large but the meat is dry and doesn’t combine well with the vegetables and sauce. It’s a similar story with the recommended hor mok nuer poo (steamed crab cake with basil, B140) which was bland and served quite cold on on our last visit. It’s certainly nothing to get excited about. The humble yam tua plu (winged bean in spicy salad, B100) is much better. It’s tangy and carries a pleasing aroma of dried chili. As for the fish, the hard-to-find pla boo nueng see-ew (steamed goby with soy sauce, B540) does pack a nice flavor and is undeniably fresh, but we were put off by the scales being left on. Baan Klang Nam certainly has nice river views, but sadly the food doesn’t even come close to measuring up. No corkage charge