Located at the beautiful Shangri-La Hotel that sits along the magnificent Chao Phraya river, this is truly an experience, especially at night when the colored lamps glow on the end of their Venetian -style poles, the band starts some light jazz and then you'll find the irresistable fragrance of warm breads, herbs, and spices that come from the open kitchen. This is an award-winning restaurant with dramatic design as it is three stories high with massive windows overlooking the hotel's swimming pool and the Chao Phraya River.

If there is something that you would particularly like, and it is possible, the kitchen will prepare it for you.The oven-baked focaccia bread is served with incredible dips such as anchovies and capers or olive oil and garlic. For appetizers, try grilled thyme marinated tiger prawn with zucchini flan and roasted red and yellow capsicum puree. Oysters are freshly shucked and served with a sauce made with vodka and Tabasco. There is spaghetti with lobster chunks and tagliolini dyed black with squid ink and served with mud crab and garlic. You may create your own pizza or calzone. If you can manage to get to the main course selection, you will find a seafood dish served with salmon, tiger prawn, sea bass and snow fish as a mosaic and almost to pretty to eat. There is a good choice ofAustralian or US beef for main courses, such as, US prime sirloin served with truffle or try the oven-baked rack of lamb stuffed with goose liver and served with red currant demi-glace …a very tender choice of meat. If you manage to get past all that there is dessert…warm chocolate souffle with vanilla ice cream and caramel sauce is a favorite.

If you are an admirer of Italian wines, you will enjoy the selection. There is a good listing of super Tuscans and an equally good choice of grappas.

The staff may give an impression of being young and informal but don't be misled as they are extremely professional.

Not a member of the VIP Club.