SIGNATURE DISHES

Japanese seaweed salad Blue crab cakes Chilled prawn and soba noodle salad Watermark duck confit Pan-seared king prawns

SETTING: Powerboats, luxury yachts and expensive condominiums all provide a striking background to this modern-looking, spacious, semi-open air restaurant.

FOOD: Original, well presented and healthy. Zimbabwean executive chef Scott Flaxman runs a team of seven chefs in the Watermark's kitchen and together they produce outstanding fare. Japanese seaweed salad with tofu, English mustard dressing and wholegrain mustard grissini chopsticks is surprising and fabulously fresh. Blue crab cakes with an apple and pomelo salad with red curry dressing is another healthy and tasty success. Beef and Indian curry leaf parcels with mango salsa, balsamic chutney and aubergine pickle is delectable. The main courses are no less impressive. Grilled snapper on a bed of char-grilled broccoli and cherry tomatoes is inspirational food. Duck breast in Thai red curry sauce with coconut and sweet chilli is a lesson in freshness.

WINE: List divided by character rather than nationality with a generous range.

SERVICE: Excellent. Well presented and intelligent.

PRICE: A meal for two without wine will cost about 1,600 baht.