Review

Matsaya, a term rooted in Pali-Sanskrit meaning ‘fish,’ finds its spirit within the restaurant’s design and plates. Overhead, the ceiling curves like a fishing net, while walls decorated with seafood motifs surround the space. Guests dine in an atmosphere alive with the rhythm of the sea. The cuisine focuses on Southern flavours, with ingredients mostly sourced from Thai seas. Food is served samrub-style, the traditional Thai way of sharing dishes together as a family. Rice is sourced from Chiang Mai and prized for its aroma. Mok pla tod, reimagined as small, tri-coloured deep-fried balls of fish mousse blended with red curry and herbs. Hotaru ika gets its savoury depth from squid ink sauce, balanced by the tang of pickled garlic. Spicy mango salad is served with grilled shijimi clams, while red snapper larb comes with fried taro for added crunch. Crab curry with betel leaf tempura stands out with crispy leaves complementing the spicy dish. For mains, grilled fusilier with bok choy and Chinese kale is light where smoky vegetables enhance the fish’s natural flavours. Moving on to dessert, kanom jak is reimagined by deconstructing traditional ingredients into new forms, including coconut ice cream, taro purée and a roasted coconut tuile. The drinks menu offers a selection of cocktails, mocktails and wines, with thoughtful and attentive service.