Review

Saffron presents refined Thai cooking in an elegant setting. The dining room feels calm and romantic, suited to both quiet evenings and special occasions. The kitchen is led by a chef with more than 30 years’ experience, drawing on family recipes adapted for contemporary dining. The result is dishes that feel refined while remaining clearly Thai. The meal begins with Phuket moo hong por pia sod. Slow braised pork belly is rich and tender, wrapped with bean sprouts, turnip and tofu and lifted by sour tamarind sauce. Phla goong yang follows with grilled Andaman prawns that remain juicy, mixed with chilli paste, fresh herbs and lime for a clean and lively balance. Moo ob naam phueng is slow roasted pork spare ribs, tender and juicy, glazed with honey, deeply savoury and fragrant with black pepper. Goong mung korn sauce kiew waan is a standout main. Fresh lobster is firm and sweet, paired with green curry sauce where coconut milk softens the spice without dulling the herbs. Massaman nua should not be missed. Braised beef short rib is soft and full flavoured, cooked with peanuts, pumpkin and sweet potato, served alongside flaky homemade roti that absorbs the sauce well. For dessert, bussaba provides a light finish. Chalong cinnamon rum brings warmth, apple notes add softness and ginger ale gives freshness.