Review

Si Sawat is a new Thai restaurant that brings a sense of familiarity into a modern world. The menu highlights often-overlooked dishes. Sheer curtains, curved window frames and wood-textured walls add nostalgia and Thai-house charm. The menu embraces the characteristics of Thai cuisine, ranging from spicy, tangy to creamy and light flavours. Starting with kanom krok with scallop, coconut-rice pancake featuring Thai soybean dipping filling and lime caviar. Another starter is crab yum bite that is mixed with turmeric and dill, drizzled with a tangy dressing and wrapped in golden wafer. The soups include white curry with coriander and king mackerel, an Ayutthaya-style dish. The flavour comes from fresh herbs and coconut milk, as no curry paste is used, resulting in a light and aromatic broth. Gaeng run juan is a shrimp-paste-based sour soup with herbs, served with chargrilled cuttlefish for chewy texture. Other dishes include striploin with local mustard leaf cooked as paste, and edible local fern spicy salad with razor clam. From a variety of dessert options, being bi go moi stands out, a fusion of Thai sweets featuring black sticky rice with coconut ice cream, black sticky rice pudding, coconut crumble pudding and fried taro. Enjoyed together, they create a harmonious flavour. Cocktails draw inspiration from Thai flavours and ingredients, including calamansi, roselle, lychee and torch ginger.