We order Tom Yam Goong (THB580) or Tom Yam soup with king prawn. The delicious hot, spicy and sour soup proves to be super appetizing.

Even though it is one of the best Tom Yam Goong I’ve tasted in a while, I could not polish my bowl because of its generous potion filled with various ingredients. The prawn itself is as huge as my palm.

After drinking the soup, we are more than half filled. Luckily, we only order two main courses – a stir-fried green vegetables and a curry dish – with white rice. While other parts of the world usually fry vegetables with garlic or other condiments, seafood or meat, it is common for Thais to fry with eggs.

We order Thai kale stir-fried with egg and oyster sauce (THB175), which tastes more delectable than it looks.

The vegetable retains its sweetness and crunchiness, not over- or under-cooked, while the egg remains soft like scramble eggs. The oyster sauce completes the combination. There are a few curry dishes to choose from.

We pick mouthwatering Gaeng Massamun Nua (THB1,750), a rich curry with lemongrass, bay leaves, roasted peanuts, potatoes and US sirloin. This is a well-known Muslim-style curry from Southern Thailand.

In July 2011, CNN listed Massamun curry as one of the world’s most delicious foods.