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Set in the tranquil surroundings of a 100-year-old teakwood house, Ruen Urai serves both traditional and contemporary Thai dishes presented on beautiful celadon china.
Rating : 17/20
Crispy-fried frog legs seasoned with local garlic, ground pepper and sea salt is an eye-opening starter. The frog legs are very tender and surprisingly meaty. Another good starter is grilled river prawns dressed in a spicy herb salsa. The prawns are fresh and cooked to a firmness that offers a lovely bite, while the spicy herb salsa elevates the dish with a piquant sweet and sour finish. Next try the signature dish of stir-fried beef striploin with tree basil leaves. The tender beef is cooked for exactly the right amount of time while the relatively strong flavour of the tree basil leaves is offset with the sweet and salty tang of a prime fish sauce. This is a contemporary offering that beef eaters will really enjoy. Ruen Urai is also known for its thick, rich Thai curries—a red curry of crab meat with betel leaves being a favourite. There is only one way to end a traditional Thai meal full of authentic flavours and that’s with a traditional dessert of soft, ripe mango with sticky rice.
Rating : 34/40
The drink list has a good choice of locally-inspired cocktails and fruit juices. In addition to several local beers there is a concise list of wines from around the world.
Rating : 16/20
Rating : 16/20