The combination of contemporary design with genuine Thai artefact's created an ambience that enhances greatly the dining experience. Similarly, the menu takes its cues from ideas new and old, often adding an invigorating kick of chilli here and there. Although the company uses local suppliers where it can, authenticity is achieved through daily airlifts of fresh ingredients from Thailand. The cooking isn't dumbed down to suit the supposed bland European tastes - though they will happily tone down the chillis on request. The Miang Guaw Tiew rice paper rolls filled with prawns crabmeat and lime with a cucumber sauce were pleasingly zesty. The slices of wild boar were succulent and tender in a tamarind sauce with a real kick to it. The leg of duck had a crispy exterior but remained moist inside.

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