Stepping into Black Ginger is akin to entering another world: one first walks through a corridor flanked by glowing blue lights, and is then pulled across a misty man-made lake on a barge, where a deck lit by fiery torches awaits. You’re forgiven for having high expectations by the time you enter the traditional wooden Thai mansion that houses the restaurant – thankfully, the food does not disappoint.
Helmed by veteran chef Anongrat Meklai – also known as chef Piak – the kitchen serves up traditional Thai dishes with mouth-watering flavours. Must-tries include gian thod (a crunchy sausage stuffed with pork, prawn, crab meat and jicama) and the melt-in-your-mouth moo hong (stewed pork belly with soy sauce).
Don’t miss their ice cream desserts made from local ingredients like custard apple and cashew nut, if they’re available.
