We loved this fruity version of a traditional ‘Som Tam’ made using local fruits and cashews but with the same garlicky, spicy lime dressing that you get in a green papaya salad. Pumpkin and tofu kebabs, threaded onto lemongrass skewers were covered in a spicy rich Penang sauce, they looked beautiful but tasted even better with a coconut smooth, peanut laced sauce giving a spicy, velvety coating to the chargrilled vegetables.
Now we know this next dish doesn’t look as glamorous as others but never let looks deceive you. These humble looking cabbage rolls were stuffed with shiitake mushrooms and vegetables and were swimming in the most delicious umami rich gravy.
We actually wanted to lick the plate.
We also tried the vegetable red curry, which is definitely not for the feint hearted. This dish was super spicy, but then you don’t come to Thailand and not expect a bit of spice. Creamy coconut, fragrant basil and lots of chilli with crunchy fresh vegetables and bonus pieces of fresh pineapple inside – a lovely twist on the usual recipe. It was so good that even though our mouths were on fire, we couldn’t stop eating it.