Paddyfields, recently re-located along Alexandra Road, continues to serve its very authentic Thai cuisine prepared by its Thai kitchen brigade. Guests have a choice of three dining areas including a beautifully landscaped outdoor courtyard. The interior boasts long silk drapery, rich Thai fabrics, and southeast Asian artifacts. Ground level is home to the trendy Sanliubar with the restaurant on the second floor.

Thom Yam soup is spicy and tasty but our favorite was the Hang Wao Toon, a generous portion of oxtail with mushroom immersed in a marvelously complex soup and the Miang Goong starter (an appetizing mix of Thai herbs with roasted coconut and dried shrimps) is presented on butterhead lettuce cups. Main courses include Khao Phad Nam Liab (olive rice, fried minced pork, chilli and parsley), steamed whole Garoupa, and the Nuea Yang, a piece of exceptionally tender sirloin - served with sweet, spicy, tart, and very satisfying chef's sauces comes grilled and sliced to reveal its pink center. This dish is probably better here than in Thailand as the beef (neua) is so much more tender here in singapore than the local beef used in Thailand. For dessert, the Tapioca with syrup, mango and sticky rice is worth saving space for.