New executive chef Adam Cliff, who has trained under Australian chef David Thompson, the man responsible for the world's first Michelin-starred Thai restaurant, steers clear of mainstream Thai cuisine with a refreshing menu that spotlights simple yet flavourful offerings from the Isaan region near Mekong River and Laos. Expect dishes prepared with fresh ingredients and a burst of sour, hot and salty flavours: Dtom Yum Goong, a hot and sour broth of prawns, tomatoes, galangal, lemongass and coriander; Nahm Dtok Nuer, spicy grilled Wagyu beef salad with shallots, coriander, mint, lime, fish sauce and taosted rice dressing; and Pla Phao Glua, slow-cooked salt-crusted whole seabass stuffed with lemongass, pandanas, and Thai basil stalks.