Fresh seafood, herbs and organic ingredients sourced from the best suppliers in Thailand, and perfectly balanced flavours – are the highlights at Singapore’s latest authentic Thai restaurant – Soht & Baay. This is the first overseas venture of celebrated Thai chef-owner Apasara who established her own family restaurant by the sea in Chonburi, Thailand 25 years ago. Meaning ‘Fresh and Good’, the six-month-old restaurant at ION Orchard presents diners with an extensive menu of authentic Thai cuisine with a focus on seafood.

Positioned on the fourth and fifth floors of the glittering mall are the spacious main dining area and seven private dining rooms. The restaurant is fortunate to score a space with floor to ceiling windows that overlook the bustling Orchard Road belt. It also has a separate entrance with direct VIP drop off on level five – if you couldn’t be bothered walking up the stairs.

Apasara chooses to use traditional preparation methods for the recipes handed down to her from her mother. With her deep understanding of flavours and produce, every dish is well balanced in taste and texture. Kick off with starters such as ‘hoy joh’ or deep-fried crabmeat rolls. Trapped inside crispy bean curd skin is a blend of fresh crab meat and finely diced water chestnut. Or tod mun pla, freshly made fish patties served with a piquant cucumber, vinegar and sweet chilli sauce. Although we didn’t get to try Aspara’s famous  ‘hor mok’, the steamed seabass ‘otah’ served wrapped in a banana leaf – is apparently a favourite among Thai royals back home. Recommended too is the chef’s traditional tom yum kung – nicely balanced with the right level of heat and sourness, and redolent of lemongrass and kaffir lime leaves. The broth chockfull of plump prawns, oyster mushrooms, and coconut shoots goes perfectly with steamed Jasmine rice. If you prefer a lighter version, aim for tom yum kung maprao-on. This clear, light broth made of young coconut juice flavoured with lemongrass and coriander leaves brims with prawns and sweet coconut flesh. Instead of the usual beef or chicken curries, the chef prepares the Thai green and red curries with seafood. Try the robust red pineapple curry chockful of fresh mussels, chopped pineapples and sweet basil, steeped in  thick coconut flavoured gravy.

Finish off with refreshing organic sea coconut served with crushed ice and a drizzling of sweet syrup. Or the classic glutinous rice with Thai mango – what’s special about this dessert is that you are presented with different flavoured rice such as beetroot, coffee and purple-blue sweet pea flower. Plus the sweet juicy mangoes come from Apasara’s own garden in Thailand. SOHT & BAAY, ION Orchard, #04-11/05-01, Tel: 6509 6058, 2 Orchard Turn, www.sohtandbaay.com, Operating Hours: Monday - Thursday 11.30am – 3pm & 6.30pm – 10.30pm, Friday – Sunday 11.30am – 10.30pm

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