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By: Emma Lewis

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The name comes from a Thai word used to describe the five colors used in Royal Thai pottery.  Used only on ceremonial occasions its use is apt for this restaurant which specializes in Royal Thai cuisine served in a sumptuous experience.  Passing through the hotel you are met by a good sized room with a lush waterlily arrangement in the center.   The lighting is low and mellow provided by large chandeliers while gentle Thai music fills the air.  Outside is a lush green garden with a lit up waterfall contrasting well with the warm red tones within.

Within this relaxing setting an extensive wine list sets off an excellent menu. A lavish a la carte menu is offered.  This divides the meal into numerous sections, appetizers, herbed and spiced salads, dip dishes, soups, curried dishes, fried and steamed dishes and finally desserts.  The choices available are superb with numerous dishes in each section and all carefully marked to indicate levels of hotness.  The staff are helpful and willingly to help you choose with explanations.  If the menu is too overwhelming or perhaps you want an authentic Thai meal, two set menu’s are also offered.

The 950 baht set menu offers a wonderful selection of dishes all served on intricate Benjarong style china. Five appetizers were offered, golden fried crab claws, chicken dumpling, river prawns in egg noodle, crispy rice crackers and duck salad.  All had unique flavors, however, the duck salad really stood out the strong flavor of the bird went well with robust shallot and chili coated salad.  The classic Thai soup Tom Yam Gung was served next and was fragrant and light with a whole chili floating in the dish providing the necessary kick.  Crab claw topped with sweet red curry sauce, fried sea bass in tamarind sauce, assorted fried vegetables in oyster sauce and fried rice with shrimp roe were served together.  Each dish was richly flavored and widely different.   The crab with its creamy, spiced sauce was a particular favorite.

Fresh fruit and a variety of desserts were also served providing a bite sized opportunity to try Thai desserts.  Coffee or tea complete the meal giving you a chance to relax savor the atmosphere and reflect on your culinary experience.

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Email: Emma Lewis

After completing a degree in Anthropology at the University 
of Edinburgh and traveling extensively across Africa, Asia and the Middle East Emma Lewis settled down working for a publishing house in London. The travel bug loomed again and she set off with her boyfriend in tow to live in Singapore, and explore the surrounding region. Emma's great hobby is food, she equally enjoys cooking and having food cooked for her in restaurants and she has taken a number of cooking courses to help her on my way. (More about this writer).


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