FOOD:

The fixed menu changes every week, with no a la carte options, but special requirements can be accommodated with a little notice. The meal usually starts with soup-perhaps potato and garlic broth with prawns-followed by a clever dressed shellfish invention, such as a melange of crab, lime and coriander. More substantial dishes might include risotto that would perplex an Italian (being made with long-grain rice) but tastes nicely cheesy; or pan-roasted chicken, its flavours offset by salty bacon and pungent lime. Desserts are a definite strong point, with chocolate-coated praline and chef Tee's trademark macaroons offering a delightful close to a meal that may not quite hit the target with every course, but offers a rare combination of culinary inventiveness and great value.

SETTINGS:

London-trained chef Chatree (Tee) Kachorklin offers imaginative dishes with their roots in modern French cuisine, but more than a hint of Asian flavours. This tiny, friendly restaurant is deservedly popular, so booking is advisable.

ADDRESS :

69/5 Soi Saladae ng, Bangkok 10500