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Master chef Nooror Somany-Steppe introduces patrons to forward-looking royal Thai cuisine in one of the city’s last colonial-era mansions. Service is thoughtful, even extending to guitar renditions of Happy Birthday for guests.
Rating : 17/20
The philosophy here rings loud and clear: Thai cuisine with twists ranging from bold to barely there. Non-standard ingredients appear in dishes such as grilled scallops with lemongrass, black pepper and a hint of truffle; rich massaman curry with soft, succulent chunks of Australian lamb; and sides like stir-fried eggplant with sweet baby corn (sourced from Thailand’s Royal Project). Then there are the outlandish novelties. Think tangerine duck salad and tamarind foie gras served on a bed of sweet potato and basil. A note-perfect rendition of a classic dish is crab curry with rice noodles. This Phuket specialty blends tender crabmeat with sweet and spicy flavours to moreish effect. Desserts include old favourites, but the adventurous should try rich durian cheesecake for something completely different.
Rating : 33/40
With lots of affordable local wines available, this is a good place to settle the do-wine-and-Thai-food-mix debate. French and Italian wines, as well as spirits and signature cocktails and mocktails, are also available.
Rating : 15/20
Rating : 17/20