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.
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.
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.
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.
# # #
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).