Walk through any of the five-star hotels on a Sunday at 11:00 and you'll see a familiar choreography: live cooking stations being polished, oyster shuckers warming up, the sparkling-wine team running through their sequence, and a roomful of regulars who have been booking the same table for two years.
Sunday brunch in Pattaya is no longer a buffet. It's a multi-format event with multiple stations, often a chef-counter component, paired wine and cocktail programs, a kids' section that has its own staffing, and pricing that has crept up consistently for three years running.
The math is interesting because the top brunches now cost as much as a tasting menu at a fine-dining restaurant — sometimes more. The hotels know they're competing not just with each other but with restaurants like Casa Pascal and the Pratumnak hilltop set for the city's special-occasion budget.
Our suggestion: do one a year. Pick the brunch you've heard people rave about, book early, dress reasonably, and go properly. Two in a month is too many; one a year is unforgettable.