Expectations exceeded @manao_dubai .
All the Thai flavour profiles you expect harmonised across the menu . The backbone of which was coconut ,
presented in many forms and textures, and even used in the form of cooking vessel when made into coconut charcoal .

The meal starts with a number of excellent street food inspired snacks , and cutlery is essentially not required for the first half of your meal .

It dawned on me that I think I have had zero Thai food over the last 12 months , so the first bite of Miang - a charred cabbage roll filled with prawns , sour relish and a litany of herbs and acids was a reawakening . This was a summer roll on steroids .

Fermented rice custard with grilled lobster tail and coriander flowers - the texture of the custard is the crux of the dish , luxurious simplicity .
Poached Gillardeau Oyster was
Served with passion fruit nam jim and fried shallots - perhaps a little timid and this was the only dish where I craved more punch .

A Curry Puff hybrid which evoked memories of both pani puri or party pies depending on your upbringing . Filled with Grilled beef in a southern style curry and a nest of chives.

Sour Tomato Broth- used crab shells infused with tamarind and lime . Refreshingly sour .

Sticky Rice Roti was half pikelet , half taco and completely delicious . Topped with
Coconut-smoked short ribs, kaffir lime relish .
This was the dish of the night .

Grilled King Crab Shoulder ended the street snack portion of the meal , the meat beautifully sweet and paired with Fermented green chili nam jim and coriander stems

Alaskan king crab curry brought the heat ! A beautiful rich southern Thai curry with steamed rice cake and pickled spring onion .

Salad of young coconut meat, green mango and coriander flowers was a lovely palate reset , fresh and funky .

Southern style spicy lamb curry with spiced rice and morning glory topped with cured egg yolk . Generous and punchy main course

White Rose granita with wild ginger and longan is a lovely pre dessert and the meal is truly brought home with a cracking dessert -
Sticky Rice Skewer with Roasted Rice Ice Cream. Textures of rice and coconut interplay brilliantly. Less