Review

This characterful glasshouse complex exudes tradition. Wooden tables and chairs interspersed with comfortable sofas, high ceilings, and bright wall coverings make for a lively ambiance. With an open kitchen at one end, combined with friendly service staff, who are happy to recommend dishes, this is a venue for Thai home-comfort food and elevated regional favourites. The menu is lengthy, well priced with many dishes available in small, and larger portions to accommodate sharing. Begin with deep-fried shrimp cakes with sweet plum dipping sauce, crunchy on the outside, and moist, sweet minced shrimp within. Follow with generous strips and chunks of fresh local squid, slightly crisp coating, and succulent on the palate, accompanied by a piquant salted egg sauce, which is rich and marvelously eggy. Continue with spicy and sour Southern gaeng som pla, the meaty fish flavourful from absorbing the complexity of the liquor. Next up a curry, whether crab in yellow curry or green curry with beef and roti triangles on the side, diners will not be disappointed. Recipes are as authentic as when first passed from generation to generation. A standout house specialty of duck in red curry is recommended. Desserts are simple from sticky rice pearls immersed in coconut milk to custard apples bathed in fresh milk. Beers, smoothies, and fresh juices support a concise wine list.