More information Rooms Size: 16sqm, 24sqm, 30sqm Capacity and number of rooms: For 2 persons 5 rooms, with a pair of twin beds in each 10 rooms, with double beds in each For 3-4 persons 5 rooms, with one single bed and one king-size bed in each For the handicapped 4 rooms on the ground floor, with one king-size bed in each In every room Air-conditioner, fridge, hot shower, balcony, cable TV Facilities and additional services Restaurant (opens from 7am-12am. Snacks and sandwiches may be ordered outside the opening hours) Laundry Rental motorbikes and cars Mailbox LAN Internet (for laptop owners) Overseas calls Fax Taxi Sightseeing Opening hours 24 hours daily Price list   High season (inclusive of breakfast):   Bt1200/ 2 persons Bt1300-1400/ 3-4 persons Low season (exclusive of breakfast): Bt700/ 2 persons Bt700-800/ 3-4 persons *Prices determined based on the number of guests, not room size *Prices are negotiable *First-time guests may book online 3-4 months in advance via website enclosed below *Final price shall be discussed with Nilawan Guesthouse online or in person

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So warm as the orange light that illuminates Nilawan Guesthouse’s reception and dining area is the hearts of genuine caretakers who work to provide the wholehearted service to their guests here.

In its modesty, Nilawan Guesthouse proudly muses that it is the true love of service that has taken it to the guests’ hearts for 15 years. It wouldn’t be exaggerating to infer that Nilawan Guesthouse made an integral part of Hua Hin’s transitioning from a beach resort frequented by well-heeled Bangkokians to a seaside destination accessible by folks with smaller purses.

Before the opening of Nilawan Guesthouse in 1992, Hua Hin’s accommodation scene had been dominated by the long-standing luxury big names such as the Railway Hotel—the lodging constructed under the royal mandate. There were only two guesthouses senior to Nilawan, and they were usually overwhelmed by check-in demands that could all barely be fulfilled.

In the center of Hua Hin 67, which housed almost nothing but rows of barren buildings back then, Nilawan emerged as the third guesthouse. Except the color switch from white to blue, the look of Nilawan Guesthouse hasn’t changed much from when it first opened. The lodging covers two buildings of four stories facing each other. The entrance of the alley situates a shared swimming pool where guests of Hua Hin 67’s guesthouses may partake of the relaxing drift on sunny days.

For years, travelers on the shoestrings, as well as in the wheelchairs, have been received by friendly and caring attendants with the warm hospitality. Opening 24 hours a day, the reception area is attended by a six-person staff working on two shifts. To ensure the condition of the lodging, maintenance is done every year.

The owner and operator of Nilawan Guesthouse is Jaruwan Aimasuwan, age 62. “Been in the service business for all my life.” is how Jaruwan describes herself, talking of her experience as a service person. As soon as she graduated in her early 20s, Jaruwan joined the first staff of Dusit Thani—a five-star hotel in Bangkok—and also spared time to work at Topper Club in another leading hotel—Park Nailert.

As the time for the next move came along, the lady made a decision to literally go the extra miles. She made her way to Thai restaurant Arunee House in Arizona in the US. Located near Universal Studio, the establishment was popular among TV production figures and movie stars.

After ten years of self-ripening, Jaruwan came home to Thailand and started molding up Nilawan Guesthouse on her own down here. She closely supervises the place. And, with the cooking skills she adopted through the years in the US, she also multitasks as the chef of Nilawan Guesthouse’s restaurant section.

The love of service has become a significant part of the lives of Jaruwan and Nilawan Guesthouse’s staff. Satisfying guests presents them with a daily challenge, of which the reward is smiles on their faces and the fulfillment in staff’s heart.

“I find pleasure in understanding the guests’ minds. Some guests are detailed about their demands, about the specific way their food is prepared, for example. It may take us a little more effort to bring to them what they ask for, but we wholeheartedly want to make it happen. And, we’re proud of the outcomes.” says Jaruwan.

Jaruwan and Nilawan Guesthouse’s staff are friendly, caring, helpful and even benevolent. This remarkable group of service persons cares for your personal needs and assists you like a family. If you get sick, they help you to the best hospital. If you want to buy a house, you may seek local insights from them. Whatever you want, they try their best to give you a hand.

“I always say “Yes.” to the guests’ requests. In my heart, I vigorously want to make it happen, and I always try my best to make it happen. I love to see their smiles.” says Manop Khumput. The 27-year-old manager has been with Nilawan Guesthouse for seven years.

Impressed by the all-out sincerity and the genuine service mind of Nilawan Guesthouse’s personnel, travelers keep coming back to them on every visit. Compliments translate into recommendations passed on to their family members and friends. In return, Nilawan sees the growing number of regular guests, coming in groups of family, friends as well as in couples.

“Each time our regular guests come, it feels like receiving family members rather than working. We tease. We have some laughs. And, the kids love playing with our pet dogs.” Manop smilingly carries on.

Nilawan Guesthouse is also reputed for the restaurant section. As aforementioned, with the cooking skills sharpened in the kitchen of a restaurant favored by celebrities in the US, Jaruwan herself makes the chef and ensures that dishes prepared by other cooks meet her standard.

“In the high season, people would queue up, waiting to be seated. Our food is that highly favored. Besides, many former guests who now have a house in town often call us up to make home-delivery orders.” says Manop.

Dishes highly recommended here at Nilawan Guesthouse are chicken in lime sauce, Japanese-style Teriyaki grilled chicken, and sweet and sour stir-fry. Sweet and sour stir-fry may be prepared with prawns, chicken or pork for the meat. These dishes taste great on their own. You don’t need to order rice for a sidedish as usually done while having Thai food in general.

Sweet and sour stir-fry tops the list of highlights, and its picture is featured on the front page of the menu. It almost is one of Jaruwan’s duties to make sure that every dish of sweet and sour stir-fry is served as its best.

The meat enrobed in wheat paste is fried all crispy and can not be soaked in the sauce even a minute until served. That is the key to preserve the crispiness of the meat, which is the heart of sweet and sour stir-fry. Half-cooked capsicum and tomato pieces feel tender in the mouth and yet still slight crispy enough to lightly chew on. The subtle sourness and tangy flavor of pineapple pieces complement the syrup-based sweet and sour sauce.

Chicken in lime sauce is similar to sweet and sour stir-fry in the ways its crispiness is preserved and the sauce is made. In this dish, thick slices of chicken breast are enrobed in wheat flour and fried golden. Sour lime makes for the main flavor of the syrup-based sauce. Perfected with a dash of salt, the sauce comes off savory with a perfect proportion of sweet and sour tastes. A handful of fries is served on the side.