Again, this is the first Thai style dish that I came across in a Thai restaurant, very much similar to chinese style shark fins soup. The thick consistency of the soup was generously filled with fish maws being the star ingredient. I love that the fish maw is properly cooked, as a result well absorbed with the sourish and wok hei filled gravy. If you like the taste of shark fin soup (not the fins but the soup), you will like this as well as they taste almost the same.

Snakehead fish is called 'Sheng Yu' in Chinese, believed to provide great medical benefits. The fish used is very fresh, flaky and smooth skin with rich collagen. Some finely chopped birds eye chillies and sliced lemon are used to contribute spicy and sour taste. Adequate sour taste is present in the broth with spicy kick from chilli padi, probably not a spicy level that people can accept if they can't take too spicy food.

By looking at the presentation of this dish is itself very inviting and appetizing. The sauce is slightly different from the usual wet butter sauce, as this looks more creamy and smooth. The prawns are fried beforehand, thens smothered with generous amount of creamy yet light butter cream sauce. Some of us prefer the prawn to be deshelled so that it will be easier to enjoy the succulent prawn meat. I would prefer the butter taste to be stronger, but that's just me

What is not to love when you get a piping hot claypot curry to go with steamed rice? The inviting bright green colour made us look forward to have a taste of it. Generous amount of chicken and brinjals have absorbed the green curry spices, making them even tasty. The curry gravy would have been better if the texture is thicker. I don't mind if the taste of spices was stronger, as some people might prefer lighter taste from the spices.

If you know me well, I love spicy food so much that my level of tolerance is quite scary A great Thai meal is incomplete without Tom Yam. We were served this as the first dish of the night, good enough to stimulate our appetite.Loaded with ingredients such as prawns, squids and oyster mushroom, the soup looks thick as well as dotted with dark orange oil in a moderate way. I like the texture of the soup- not too thick but just nice to uphold the small amount of fine spices in the broth. Sweetness is brought out in this dish, other than it being adequately spicy and sour.