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Comprising three traditional Thai teakwood houses surrounded by lush foliage overlooking the Chao Phraya River, the restaurant offers an exquisite blend of fine dining and historical charm. Though known for its delicious Thai cuisine, a Western menu is also available.
Rating : 18/20
Try yum takrai pla krapong thord, a deep-fried sea bass and lemongrass salad. The greens are refreshing and finely chopped chillis give the salad extra zing. Nue san see klong toon is highly recommended. It comprises Australian beef short-ribs slow-cooked for six hours and served in a tamarind sauce. The meat is lightly crusted on the outside and deliciously tender on the inside. The added touch of grilled sliced pineapple makes for an interesting sour contrast to the sweetness of the tamarind sauce. Add some fibre to your meal with pad pak talad, a mix of market vegetables including okra, sesbania and lotus stems fried with garlic and garnished with oyster sauce and chilli. End with mango and sticky rice or jasmine rice ice cream and passion fruit panna cotta.
Rating : 35/40
A good selection of wines by the glass and bottles from across the globe at reasonable prices, plus freshly pressed fruit juices.
Rating : 17/20
Rating : 16/20