This long-standing Thai restaurant, now distinguished by its elegant royal blue façade, is helmed by Thai chef Ning, who personally sources specialty produce from her hometown of Si Sa Ket in northeastern Thailand. Snakehead fish, traditionally smoked over woodfire by the chef’s mother, features in the classic Tom Khlong Soup, a robust broth of spices, lemongrass and tamarind.
Start with the mouthwatering green mango salad, a vibrant mix of tangy, spicy and sweet. For mains, the Wagyu beef green curry, served with eggplant and long beans, is rich and indulgent. A new Sabai Lounge, inspired by the communal dining halls, offers an exclusive space for private parties. Lush cocktails, like the Sawadee Coco Breeze, made with coconut, pineapple and Phraya Golden Rum from Thailand, add a punch of tropical flair.
