I think the restaurant seats up to 25 people and it was fully packed when I got there at 7.30pm on a Friday night.
We were so hungry we decided to ask for all the dishes to arrive at the same time, i.e. entrees and mains served together.
Tod Mun Pla (Thai fish cakes) - an absolute Thai staple. Finely minced fillet of fish blended with chilli paste, and Thai herbs which are then fried. Served with sweet chilli sauce (Thai style), cucumber and topped with crushed peanut. Yum! There were very authentic flavours to the fish cake.
Bird nest spring roll (chef's special) - fried mini spring rolls filled with a mixture of crab, prawn and black mushrooms. Served with sweet chilli sauce and a side of garden salad. We chose this dish because it sounded interesting. I have not seen spring rolls with such a birds nest texture. It was lovely.
Tom yum soup with prawns - I chose the tom yum with prawns. But you also have the options of having it with chicken, fish, seafood or vegetarian. I was surprised at how tangy the soup was. There was just enough kick (chilli wise) in the soup. Delightfully delicious and smack full of flavour!
Gaeng Kaew-Wan (Green Curry) - we decided to have the green curry with chicken and it was not overly sweet in flavour, thank goodness!
