Chaloem Chaiseeha was once a Buddhist monk, and he retains a philosophy of simplicity and gentleness in his cooking style – his dishes are sincere and natural. High ceilings give the dining room a sense of grandeur. The decor is peppered with traditional Thai artefacts, which blend harmoniously with the assorted lamps and statement light fittings, and the ambience is comfortable and calm.
The menu boasts all the Thai favourites as well as Chef Chaiseeha’s own creations and secret recipes. A signature dish, pla goong features juicy prawns that are lightly seared and then tossed with ginger, lemongrass, coriander, spring onion and chilli. A balanced blend of lemon juice and fish sauce adds another layer of flavour. Gaeng keow wan gai is a generous portion of green curry that is light in flavour and texture. The curry boasts house-roasted chicken breast, holy basil and Thai eggplant.
PSST! Weekend cooking classes are available at Paladarr Restaurant, with personal tuition from Thai-born Chef Chaiseeha.