Start your meal with some interesting salads that include ‘Mu Tord Salad’ - crispy pork belly salad in Thai spicy dressing; ‘Nam Tok Ped Salad’ - grilled duck, pineapple, celery in chefs secret sauce and ‘Yam Som’ salad - pomelo in chef’s special dressing. Though I am not a tofu lover, yet ‘Tord Kra Tiem Tao Hu’ converted me totally - it is a crispy tofu with the nice flavour of pepper and coriander. ‘Phad Hew Kab Khow Phod On’ - sauteed water chestnut & corn with dry chili; ‘Peak Kai Thord Nam Deang’ - sauteed chicken winglets tossed in Thai chili and sesame; ‘Kai Hor Bai Toey’ - Fried chicken wrapped in pandan leaf, served with sweet soy sauce; and ‘Kae Tord Prik Phrik Wan’ - Double cooked baby lamb tossed with bell pepper & chef’s spicy paste are signature appetizers worth-a-trying. In the mains, go for Chef’s Specials as he makes excellent Crispy Mock Duck In Hot Basil Sauce and stir-fry Morning glory In Yellow Bean Sauce. ‘Hormok Koong’ - Prawns in red creamy curry sauce served in a fresh coconut shell, is pretty much in demand. You can opt for the unlimited dim sum menu, it is value for money with a fair balance of veg and non-veg selection. Round off your meal with 'Coconut Ice Cream'. Overall, pleasing ambience though service can be warmer.
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