Zazen

SETTING

A mix of modern eclectic fashioned by co-owner Thitima Fathaveeporn with creamy yellow drapery, Zen rocks and water features in romantic low lighting, with cushioned wrought iron seating overlooking the ocean.

FOOD

Chef Walter selects the finest from local markets and foreign spice traders to create fusion cuisine. Complimentary hors d’oeuvre arrives with cocktails. A delectable opener to dinner is creamy lobster soup with ample morsels of the meat. Slivers of salmon and local red snapper come dressed with a tangy sauce dotted with pink peppercorns and fresh dill, and king prawns coated in sesame and a hint of wasabi with fresh tomato tandoori sauce are featured starters. Or select a set menu: Phuket lobster with finger food, king prawns and dessert; Asian Discovery with cuisine from six Asian nations; and Thai Discovery Seafood offering a mix of spicy accents for local fish and seafood. For a la carte, a few favourites are crisp white snapper with salsa, a healthy seafood platter and Argentinean beef tenderloin. The menu also includes regional Thai dishes for the spice-mongers. Desserts range from banana flambe to creme brulee and chocolate brownie with cardamom custard and violet ice cream.

WINES

A generous selection of new world and European wines and champagnes.

SERVICE

Traditionally attired servers are friendly, but ask Walter or co-owner Alexander Andries for details on cuisine and wine.

PRICE

For two, expect about 2,000 baht.

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