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.
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.
69/5 Soi Saladae ng, Bangkok 10500
|Buffets: No || ||Dress code: Casual but no shorts |
|Private Rooms: ||Reservations: |
|Corkage: 300 baht ||Tel: 0-2636-3220 |
|Car Valet: No ||Price: 900 baht/person |
|Open Time: 6:30pm-10:30pm |