Sala Bua

SETTING

An airy, well-designed and elegantly lit seafront restaurant featuring a balmy terrace, Sala Bua is a successful marriage of spacious and tasteful decor with innovative, award-winning cuisine.

FOOD

It is not unusual for tourists to return to dine night after night on Filipino chef Ronnie Macuja’s eclectic and incomparable cuisine, and his signature has long been originality. Tagines of Norwegian salmon, olives and pear cassoulet with Chiang Mai asparagus is a good example of his creativity; the freshness of the salmon works in counterpoint to the flavours of the olives and pears with a musky touch of cumin thrown in. Veloute of mushroom and slices of black tiger prawns is discretely peppered with a harmony of mushroom and prawn. The main course, featuring layers of scallop between wanton sheets, cucumber and ginger cream, is not only a feat of culinary strength but a feast for the eyes and showcases the best of this excellent restaurant. With Irish coffee and warm pudding of bitter chocolate and banana to follow, the discerning food enthusiast would be hard pressed to recall a better evening dining out.

WINES

Sala Bua features a comprehensive wine list ranging from mature and robust South African reds through to an as yet slightly immature Thai Monsoon Valley white and red. The house wine, a dependable Cuvee la Villiere French, is value for money.

SERVICE

Tip-top Western standard with a Thai smile. Not a foot was put wrong all night.

PRICE

An excellent meal for two without wine will add up to about 1,600 baht.

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