Welcoming food-lovers into Spice Alley, Mekong takes you on a culinary journey through Indochina. Chef Tiw Rakarin serves up meals inspired by nations bordering the Mekong River, so you’ll see favourites from Vietnam, Cambodia, Laos, Thailand and Burma.
He’s not afraid to push the boundaries of these cuisines, developing diverse dishes based on national classics. Burmese king prawns with a balsamic-dressed watercress salad sit beside chargrilled Cambodian pork ribs with Asian 'slaw. For a modern take on masala spice mix, try it with soft shell crab and a housemade chilli oil. And for dessert, the baked taro cheesecake with lychee ice cream will get you out of your chocolate cake comfort zone.
You’ll be transported to a riverside village when you enter the dining room. The high ceilings let natural light shine on bamboo-lined walls, under exposed light bulbs and netting.
Craft beer fans are in luck: Mekong is putting on beer and curry pairing evenings until June.
