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Kinnaree Gourmet Thai
Dishes appear to have been adapted for the tastes of the mainly foreign clientele, although the strong and spicy element can be enhanced to more authentic levels, or to please local diners. The presentation of each dish is well done, and this is one of the first restaurants where lotus flowers are used for decoration on the plates. Duck in tamarind sauce provides an interesting combination of flavours, as does three-flavour soft shell crab. Pla nueng manao is sea bass steamed in lime sauce and is another traditional dish done well. There is a limited selection of desserts.