Mes Amis

SETTING

Mes Amis, run by Cordon Bleu-trained sisters Sirirat Khositaphai and Sukvadee Jotisalikon, is intimate, not fussy, and improving with time. Diners pass a small bar and bread counter and enter an intimate, modern room with white linen-covered tables on a parquet/green tile floor.

FOOD

The sauces are light, yet bring out the full range of the dishes’ flavours. The menu is complete but not overwhelming; Mes Amis prefers to do a few things well, and presents meats and fish in a fun, innovative manner. Shrimp amuse-gueule with plump foie gras and fresh fruit in a balsamic reduction with grilled peaches on the side is simply exquisite. Grilled sea scallops on mayonnaise is served with grilled vegetables, eggplant and asparagus. A modest selection of salads and soups including lobster bisque is available. Main dishes are exceptional. charcoal-grilled New Zealand lamb chops is highly recommended, with thick, flavourful cuts in a rosemary sauce plus roasted garlic bulbs and a triangle of potatoes au gratin; as is parmesancrusted veal, served on a bed of spinach in a light raspberry sauce. There are also fish dishes, but save room for crepe suzette with mandarin orange sauce and ice cream, traditional hot souffle or caramelised apple and banana tarte tatin. Exquisite!

WINES

A thoughtful, well-rounded list of over 175 vintages in the 1,500-5,000 baht range.

SERVICE

Staff is bilingual, pleasant, well trained and attentive, but does not hover.

PRICE

Low for the quality, at 2,400 baht for two.

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