Meat, seafood, vegetables, rice, noodles and desserts provide good insights into Indonesian and Thai cooking styles and flavours. Thai chilli fish, deep fried until crisp, is served neatly cut in serving portions. Ian in oyster sauce gives a respite from the chilli tastes. Steamed rice or Thai pineapple rice complements the meal. For a sweet, cool, finish, chendol is a winner with sweetcorn, sea coconut, pandan jelly, kidney beans, coconut milk and brown sugar served colourfully in a tall glass.
Thai tapioca is delightfully smooth and sweet.
Other colourful Thai sweets are available from the cake counter at the entrance to the restaurant. Fruit juices, soft drinks, tea and coffee are listed on the menu. The captain, Christopher, exudes a warm welcome. Other young staff are still learning their way. Illustrated Magazine Publishing Co Ltd. All rights reserved.