Elegant Thai cooking, amazing solicitious service.
A salad of julienned green mango with ground peanut, aromatic dried shrimp, a hint of pungent fish sauce, all exquisitely balanced with a sweet sour and spicy dressing. Lovely eaten with mint leaves.
Perfectly battered and deep fried prawns are huge but succulent. Barely a trace of grease in the dish. Lots of fragrant caramelized garlic. Two chilli sauces to dip in (we prefer the more liquid sweet chilli sauce.)
Very refined, complex and well calibrated red duck curry, with sweet lychee as a prominent counterpoint to the savoury duck. I totally dig the brittle and fragile salted fish crisps on the side, great texture and lovely flavour.
A sambal stir-fry of asparagus is graced with crisped kaffir lime leaves, and little bite of shrimp.
Dessert buffet is a great deal, a nice selection of fruits and thai desserts. Virtually everything was great -- sweetness carefully tempered with touches of saltiness and tang: a soup of coconut milk with tender globs of coloured glutinious rice that rival some of the best Shanghainese tang yuan, a gelee dotted with crunchy waterchestnuts and sweetcorn that is coated with thick coconut milk, a remarkable soft and flavoursome coconut milk custard, quivering pieces of sweet "pudding" made from glutinous rice, a pandan leaf packet of glutinous rice with red bean that was flavoured with someting mysteriously like ginseng -- a fraction of what I tasted. Even the simple steamed tapioca dressed with coconut milk eloquently conveyed the skill and taste of the kitchen.
Still one of my favourite Thai places ever.