Jim Thompson: A Thai Restaurant
This well-appointed seven-year-old establishment is as much a favourite for corporate dinners as it is with smaller dinner groups, thanks to menus ranging from a la carte dinners to champagne buffets on weekends.
The restaurant is not certified halal, but uses no pork nor lard in their cooking and also offers over 60 vegetarian dishes. The pattaya set features six skewers of juicy, wellmarinated beef that slides off the skewer; piping-hot scallops and prawns deep-fried in a black-sesame batter. The tom khaa is spicy, and the textural seafood soup has generous servings of mussels, prawns, squid and fish. The yam ma moung gub poo nim is a sweet and mildly spicy pad Thai-style noodle, with the deep-fried soft shell crab thoughtfully chopped into bite-sized pieces.
Yam som o
Tom yam goong