SIGNATURE DISHES

Tart of Phuket lobster, Blue swimmer crab-filled pasta with kaffir lime laksa, Frappe of fresh Pacific oysters

SETTING: Sala bua's exotic beachfront location is beautifully exploited by Impiana Cabana Resort and the attractive terrace is a hive of activity at night. A great place for al fresco dining in Patong.

FOOD: Celebrity chef Ronnie Macuja is a great experimenter and Sala bua’s menu is constantly changing. Dishes are beautifully presented with the emphasis on fresh local ingredients. An amuse bouche of fresh strawberries perfumed with mint is a wonderful way to start the meal. Appetisers include delicious tart of grilled phuket lobster with a butter glace fennel sauce and blood orange jus, the perfect colour complement. Froth of porcini with Japanese scallops brochette is lightness exemplified. Entrees include excellent tasmanian salmon with a sorrel emulsion while New Zealand rack of lamb is well prepared and extremely tasty. Sala bua provides extremely appetising food in surprising combinations.

WINE: The selection of wines is quite small but well chosen. A new cellar is in the planning stages, while the house wines are definitely above average.

SERVICE: Many of the staff have been with Sala bua since its opening and this shows in the courteous and knowledgeable service.

PRICE: A meal for two without wine at Sala bua costs about 1,600 baht.