Chef Pla Rojratanavichai’s homage to both authentic and traditional Thai dishes, coupled with his creative flavour combinations, makes for a memorable dining experience.
This is a brooding, buzzing, urban-edged, monochrome-photograph-adorned suburban space. The tone is set with industrial-style lighting and a raw, unrelenting ‘90s rap soundtrack.
The salt and pepper calamari, encased in a wonderfully light limestone paste batter is well executed, tender and soft, yet the paste simultaneously adds extra crunchiness. The calamari is well seasoned, the tom yum spice salt elevating the spice elements, and squeezing the wedge of lime provided rounds out the dish with vibrant, balancing acidity. The twice-cooked, sweet and sour pork ribs with palm sugar and tamarind is near flawless. The almost Tetris-like stack of pork ribs is succulent and juicy, falling off the bone and texturally a masterpiece, thanks to the second cooking and crunch of fried shallots. The seamless balance between the sticky sweetness of palm sugar and sour of the tamarind is nigh on perfect – truly finger-licking good.
PSST! Avoid the service rush times and dine any time from 11am.