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The spacious interior of Khao carries a contemporary, homey design inspired by rice barns. Those looking to traditional Thai flavours in a relaxed atmosphere will not be disappointed. A highlight is the chef’s table by veteran chef Vichit Mukura, former head chef of Mandarin Oriental’s Sala Rim Naam.
Rating : 17/20
Start with spicy sea bass larb salad. The minced fish is smooth and each bite brings out a beautiful and refreshing herbal note. The northern Thai inspiration is conveyed through the characteristic undertone of the makwaen pepper. Another musttry is stir-fried catfish, the smoky aroma of which is complemented by the rich flavours of a red curry paste. Each crispy bite carries an extra kick from the young peppercorns and small balls of salted egg yolk. A traditional and time-tested dish, tom yum kung here is well-balanced with a perfect blend of chilli and lime. Served as a clear soup, the dish is recommended with grilled river prawns in which the mun kung (prawn fat) adds a beautiful orange tint and creaminess. The food here is generously portioned and dishes can be comfortably shared. End with the flowery dessert of ruby water chestnuts in sweet coconut milk.
Rating : 37/40
A modest list of red and white wines carefully chosen to best match the flavours of Thai cuisine. A more interesting choice is the herbal juices and red jasmine or corn tea.
Rating : 16/20
Rating : 18/20