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For lovers of Pan Asian food, the appetisers are stocked with wasabi bombil, tahu samrot (tofu, pineapple, pepper, chilli and spring onions), and fiery kad pad bai gra pron (chicken with bell peppers, Thai basil and bird’s eye chillies). For an extravagance, the skillet-grilled Australian scallops with kaffir lime-scented garlic sauce are the order, or even pan-seared sea bass with white fungus and goji berries in a light ginger broth. The terong balado (egg plant in spicy schezwan pepper sauce) is a one-way taste bud trip to Indonesia, while the gaeng hang lay (Thai pork curry with pineapple, peanuts, shrimp paste and preserved garlic) goes well with yang chow fried rice (ham, corn, chicken and shrimps). For the more lazy gourmand, jasmine rice and curry sets are a good way to steer clear of too much choice. For a really light meal, tuck into the som tam salad of raw papaya, peanuts, long beans, tomatoes, jaggery and lime, or a Bang Bang chicken salad with five-spice-poached poultry, carrot, cucumber, celery, wolf berry and more.