Established in 1997, Tony Ecock's bustling two-storey Dublin restaurants has a loyal following and offers dishes that do not pander too much to the western palate. In typical oriental style, a number of set menus are offered and there is also an extensive à la carte which offers a wider choice.
After an aperitif in the wine bar/reception area, begin, perhaps, with a shared roast duck – pancakes, greens and hoi sin sauce; service can be under pressure at times, so it is a good plan to get your starters ordered promptly.
After this you can relax and consider the options including authentic Thai soups and main courses which include a range of curries - a speciality is fresh monkfish dumplings in green curry sauce - and vegetarian dishes are listed separately. Groups of four can share a dessert platter.
The wine list includes a page of house favourites and a Thai beer.
