A Bombay salad comes with peanut satay sauce. Pan-seared vegetable dumplings are served with a ginger sauce. Chicken satay is chargrilled. The management means that patrons should be able to detect citrus or sweetness from vegetables, and certainly the accent of the spicy paste. Not to be.
Smoke gets in the way.
Fresh flowers adorn the foyer, the bar top and every small table in sight. Colors are bright pastels. Chrome gleams with lots of glass. When I sat at the bar, having ordered an appealing signature dish, chicken phad Thai, a couple plopped down and ordered takeout. Both lit up.