Parking On Weekdays/Weekends: Difficult in the evenings because of the heavy traffic on the road.
This restaurant has a clientele that has stayed loyal to it, despite distractions, in the last ten years, primarily because of its Thai selections. Don't miss the Chin Kai diced chicken cooked in coconut milk and chilli paste in which the hot and sweet flavours of basil and coconut meld perfectly. Among the appetisers, check out the Kung Ped Yang – the prawns are perfect, the flavours gentle. The veggie appetisers deep-fried in too much cornflour batter are disappointing.