A beautifully renovated Thai-style pavilion envelopes this restaurant under sloping roofs held by white pillars resembling the ambience of earlier times for patrons to enjoy in exquisite luxury.

Anticipating a spicy Thai meal, my dining partner and I ordered a bottle of a nice Italian Toscany red to accompany our meal. We started with Khong waang ruan, an assorted array of starters, such as; steamed flower-shaped dumplings stuffed with chicken and deep-fried crispy shrimp with sweet & sour sauce. Next was the kaeng phed ped yang, roasted duck with curry. It arrives in a big bowl, suitable for 2 persons, with apples, tomatoes, peas and other accompaniments floating in a mild red curry alongside the duck. Two leafy cups hold the King fish mousse that is steamed in banana leaves as the cups are filled with whipped, spicy scoops of this fish delight. The deep-fried shredded catfish comes in a spicy Thai salad and is fried with the fresh flavor of lemongrass, shallots, kaffir lime leaves and cashews. A popular vegetable dish is the young kale with black thick mushrooms and soy sauce. There is a nice selection of Thai desserts, however, tonight I agreed to forgo the pleasures of extra calories. This was fine traditional Thai dining and compared to other types of cuisine with this quality of dining, the cost of our meal was very reasonable at about 2600 baht for two less the wine.

NOT A MEMBER OF THE VIP CLUB.