Sabai has been a stalwart among the handful of Thai fine dining restaurants in Singapore. The elegant venue always offers experienced impeccable service woven with warmth and graciousness. The kitchen is run by a team of veteran Thai chefs with years of experience, and the floor by managers and waitstaff who are highly efficient.

The sizzling list of authentic Royal Thai cuisine mostly hits the mark. Dishes impress with punchy flavours and flair. The holy grail of Thai cuisine is the balance of sweet, sour and spicy flavours. And this can be found in the salads such as yam tua pluu or wing bean salad which brims with chicken and prawns, laced with roasted coconut, chilli jam and lime juice. The ubiquitous pomelo salad, or yam som oo, is made with juicy pomelo pulp tossed with prawns, minced chicken, crispy dried shrimps, roasted coconut, ground nuts and an arrestingly sweet, tangy dressing. Although the portion was small, the appetiser was deeply satisfying, and fused with pleasing textures.

Next was golden nuggets of deep-fried prawn cakes served with a sweet chilli sauce and diced cucumber for a nice crunch. The Thai-style omelette with crabmeat was a simple yet enjoyable option too. One of Sabai's signature mains is the red roast duck curry. Chunks of tender duck meat are steeped in a gravy rich in coconut cream and redolent of aromatic sweet basil leaves. Seasonal fruits lychee and pineapple added a burst of sweetness to the boldly flavoured dish. The massaman beef curry, which also comes in a rich gravy with a balanced touch of spices, is a decent choice if you want something less spicy. 

Another highlight was the steamed seabass spiked with bird's eye chillies, garlic and fresh lime juice dressing. It was presented piping hot to our table and the succulent flesh was scooped up and can be paired with fragrant jasmine rice or wild rice. Expect fireworks in your mouth but if you can't take too much heat, ask the kitchen to tone it down. 

For a sweet ending, Sabai offers a beautifully presented fruits and dessert buffet - with cliched adornments such as fruit carvings but tastefully done. The sweetened white sticky rice served with sweet mango is a classic that's so simple yet ultra delicious. Durian fans will enjoy the sticky rice topped with sweet durian flesh and coconut sauce - it's a dessert that won't last long on the table.  

The only setback is perhaps the smallish servings and relatively high price. This crowd-magnet is especially full on weekends so do remember to make a reservation beforehand.

Sabai Authentic Fine Thai Cuisine, 391B Orchard Road, #04-23 Ngee Ann City Tower B, 6333 8491

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