While the flavors of the modern/fusion Thai dishes are good here, I found it strangely disappointing that the same dishes tasted better at the now-closed Hong Kong branch of the restaurant.
Full post of our lunch is here:
http://www.diarygrowingboy.com/2016/03/return-to-thailand-day-3-long-walk-to.html
Yum hua plee : Banana blossom and heart of palm salad, crispy shallots and roasted peanuts in a chili jam dressing
Koi nua: 240 days grain-fed Australian Black Angus beef tartare with northern Thai dried spices, sawtooth coriander, poached egg yolk and chili
Nua sun seaklong : beef short ribs twice cooked until succulent and tender with a wok-seared, sweet chili-lime dipping sauce
Wok sautéed short grain rice with "hed por" : Asian multigrains, Chiang Mai mushrooms and garlic sprinkled with mushroom-scented oil
