SIGNATURE DISHES

Provincial-style fish cakes Tom kha gai Gaeng phed ped yang Pla krapong tod preaw waan Hor mok talay ma prow on

SETTING: Simply stunning. Open-air, Thai/Balinese architecture with natural decor, wall sculptures and subtle lighting.

FOOD: Established in 2003 by Colin Burgess on the idyllic west coast of Samui, the small and select menu concentrates on quality and originality with its fusion of Thai and international cuisine. Provincial-style fish cakes offer a tantalising mix of flavours with sweet and spicy dipping sauces to match. Try fresh oysters, served with crispy onion, garlic, chilli, mimosa; a supremely simple combination, but a knock-out. For mains, sweet and sour crispy whole sea bass is a winner with beautiful white flakes of fish wrapped in a super-crunchy coating. A gastronomic delight has to be kantoke, a menu of five Thai dishes for two (available also as a vegetarian option) with an array of beautifully presented dishes. For dessert, pick creamy vanilla ice cream served in a coconut shell.

WINE: A select reasonable wine list as well as wonderful pre-dinner cocktails.

SERVICE: Friendly and welcoming. The experienced staff is unobtrusive but attentive.

PRICE: A three-course meal for two minus wine costs about 2,000 baht.