Start with the Appetiser Selection; a combination of chicken satay, fried spring rolls, aromatic pork wrapped in betelnut leaf and deep-fried shrimp balls enhanced by a trio of sauces – plum, sweet and sour, and peanut. Steer away from the familiar and try the clear hot and sour fish soup. This is a celebration of flavours beloved by Thai cooks; galangal, kaffir lime, chillies, chicken stock and mushrooms. The roasted duck breast, thinly sliced and flavoured with a sweetish, sourish tamarind sauce, is not to be missed. Accompany these dishes with rice fried with the distinctively flavoured kaffir lime leaf. Add Stir-Fried Bok Choy and Mushrooms in oyster sauce for balance. Finish off with Crunchy Red Rubies (water chestnuts) in sweet iced coconut soup. With these dishes, you will have experienced the subtle interplay of flavours (hot, sour, sweet, salty, bitter) in harmonious balance that is the hallmark of Thai cuisine.
Soft shell crab in black pepper sauce
Tom yum kung,br />Pomelo and shrimp salad