SIGNATURE DISHES

Spicy grilled prawn on lemongrass and pomelo mint salsa,Grilled king prawn on drunken angel hair pasta,New Zealand beef tenderloin with mushroom sauce

SETTING: The House offers diners multiple indoor seating options plus private veranda-a-deux, a flowery garden terrace and a Moroccan lounge area. A small bar boasts one of the city's finest mixologists.

FOOD: The Chiang Mai-born chef has created a menu that features fresh ingredients in a European style but with a touch of the Orient. Start with crispy wonton with hoisin duck and shiitake mushrooms in red wine sauce. Two other fine choices are delicately grilled US scallops on a bed of green pea puree accented with parmesan chips and sprinkled with truffle oil, and pan-fried foie gras on grilled apples and Chinese pear pickle. Main course dishes include pan-fried sea bass on sauteed chickpea with pancetta, onion and garlic with spinach cream, tomato and olive sauce, and pork tenderloin wrapped with pancetta served with yellow pepper puree, mango and passion sauce. A delicious dessert is rhubarb poached in grenadine and vanilla with rum-raisin ice cream and rhubarb foam.

WINE: The wine list is very affordable with bottles starting from 800 baht and including an interesting range of both New and Old World wines. Wines by the glass are also of high calibre.

SERVICE: The staff reflects the style of The House: professional, stylishly outfitted and with a certain good-humoured, English-speaking panache.

PRICE: Excellent food with generous proportions for two costs no more than 2,000 baht without wine.