Fusion at this converted house just south of old town proper means salmon carpaccio piled with a tart and bright pomelo salad, an innovative take on sôm·đam featuring mangosteen that pops with flavour, a yellowfin tuna lâhp , smoked eggplant served with roast chili paste and crab meat, and a massaman curry with lamb chops.
But do not sleep on the mango with sticky rice. The rice is wrapped in a spring roll dough, fried and stuffed with mango. Plated with more mango, it’s paired with black sesame ice cream that may have you hugging the chef with gratitude. We sure did. Tables are sprinkled inside the house and on the wrap-around porch. The wine list is proper, and the chef/owner also offers cooking classes.