This world-class Thai restaurant brings a dining experience that is authentic to Royal Thai traditions.  Chef Angus An’s menu balances intense fresh flavours with locally sourced seasonal ingredients – twists on centuries-old recipes.

Even the drinks hold true to the Thai palate, with many offerings featuring ingredients like pandanus leaf, green cardamom, cassia bark, mint, ginger, basil, and lemongrass.  We tried the Fon-Tok, Kwio Savoy, and Thai and Ginger.  Don’t be fooled by their similar hue, their flavours are dramatically different.

For our main dishes we shared a number of items from the menu.  First was the delicious Southern style hot and sour soup of sablefish, followed by the spicier Grilled Thai sausage and crispy rice salad.  The 8 spice lingcod was particularly eye-catching, not to mention incredibly tasty. By now we were running out of room in our stomachs, but still managed to sample the Red curry of braise duck leg, and the Steamed mussels with lemon grass and Thai basil.  Finally we rounded the meal off with some light dessert: the Dark chocolate pot de crème, and the Citrus and vanilla bean frozen cheesecake parfait.

All in all, a highly memorable dining experience that has no doubt spoiled a Thai-food rookie like me for other Thai restaurants.