From the far South a tender lamb curry of dried spices in coconut milk, Thai sweet potatoes and succulent roasted peanuts and cashew nuts. This dish was described in a poem by King Rama II.
DUCK WITH TAMARIND SAUCE
Medium rare seared marinated duck breast topped with golden sweet tamarind sauce from Petchaboon Province, accompanied with fried Shallots and crispy kale.
PHAD SATOR KOONG
Thai spicy stir-fried Andaman deep sea prawns with parkia seeds flavored with home-made red curry paste and basil leaves.
Grilled marinated Andaman Sea Parrot cooked in a bamboo case accompanied by spicy Organic Chilli and Garlic sauce.