About a 10 minute walk from the Asok station, on Sukhumvit Soi 16, is Somerset Lake Point. The street level of this upscale condominium is home to Wyndham Thai Restaurant & Bar. The interior is upscale with a modern Thai ambience that includes perfectly starched tablecovers, fine cutlery and a romantic atmosphere.

The newest trend in Thai cuisine has been described in a multitude of descriptions, including; New World Thai, Contemporary Thai, Thai Haute Cuisine, and a dozen types of fusion. However you choose to classify the food, this restaurant's modern and sophisticated cuisine is a direct reflection of chef Jakkrit Pungsumphan's, cooking experiences. After leaving Thailand, he worked vigorously in Australia to hone his experience in the art of combining western ingredients to the flavors of Thai cuisine, while making wine a major part of his reportoire, adding unique variations of his Thai dishes with fresh imported fruits and vegetables to each dish. After almost a decade in Australia, he opened the first Wyndham Thai restaurant in the trendy Lan Kwai Fong area of Hong Kong. While there, Jakkrit was able to continue his creativity and expertise, offering guest's innovative Thai cuisine that made their senses tingle. After 10 years in Hong Kong, Jakkrit returned home to open Wyndham Thai Restaurant in Bangkok.

Describing the type of cuisine is not as difficult as having to select only a few dishes from a menu filled with choices, each more pleasing to the palate than the other. The starters for my two dining partners and I included the "Soft Shell Crab Roll with Avacado, Mango, Cucumber with Chilli and Lime", the "Coconut Crepe with Crab Meat & Green Papaya Salad", and the "Soft Shell Crab with Rocket & Coconut Salad". As a fabulous indication of the restaurant's cuisine, we were overwhelmed with the appetizers, as the texture and taste of each were indescribably delicious …so we decided to also share the "NZ mussels with Garlic Chilli, Sweet Basil & Spicy Tomato Sauce".

The wine list offers varietals mostly from Australia with many of the New World selections available by the glass. We chose a bottle of a 2005 Chilean Sauvignon Blanc. It was very intense with distinct notes of citrus and apple while being fresh on the palate, it was well balanced and perfectly paired with our dinner selections.

Choices for main courses includes some very inticing meat dishes, such as, the "Baby Veal Rack with Coconut Rice & Green Curry sauce", but we chose to make this evening a meal with a makeup mostly of fish and seafood and our first choice was the "Grilled Fish Fillet in Banana Leaf with Red Curry Paste & Coconut". The second main course was the "Eggplant Stuffed with Pan-fried Scallop Chilli", and our final choice was "Baked Lobster and Garlic with Red & Yellow Curry Sauce. As hard to believe as it is, we also couldn't resist dessert, deciding on two orders of the "Coconut Creme Brulee with Ginger Ice Cream" and one "Poached Pear with Lemongrass Ice Cream and Chocolate Sauce". The restaurant has received an abundance of awards and critical acclaim for it's high class fine dining set in a relaxed casual atmosphere and there's not much more we could add except don't walk …but run to Wyndham Thai Restaurant & Bar to enjoy some of the best Modern Thai cuisine in Bangkok.

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