Feast on fine Thai cuisine in an oasis of calm incorporating serene views of a quaint garden and a tranquil pond.
Whet the appetite with chor ladda, a range of flower-shaped dumplings with its unique pea flower-blue skin encasing cold stuffing of hearty sweet radish and peanuts.
A must-try recommendation is the roasted duck red curry with lychee. The piping hot, creamy thick curry over chunky morsels of meat is immensely satisfying with its herb-induced undertones and fruity sweetness from the lychee; a second serving of rice would likely be called for.
Rama V’s signature steamed seabass in manow sauce is served whole and deboned. It is minimally seasoned except for a bubbling gravy of lime juice, chilli and ginger imparting a mouth-watering effect to the dish.
Of course, no Thai food sampling is complete without tom yam. Rama V’s photo-worthy version has a large river prawn in young coconut soup and the flavourful medley of lemongrass, lime juice, chilli and prawn broth emanates a nicely tempered amount of heat. Traditional Thai dessert of water chestnut rubies with jackfruit in coconut milk is a cooling way to end the meal.