There's more than a whiff of the Thai life at Cookham High Street, characterised by the infectious enthusiasm to share good food. Anong Thai is more that just a culinary tour of Thailand or the generic western slant to Thai food; it's all about some rigorous cooking and a blend of exotic herbs such as galangal, lemon grass, kaffir lime leaf, holy basil and of course chillies!

The décor is warm and welcoming and the dark wood furnishings, elegant crockery, cutlery and glassware set the mood for a relaxed dining experience.

The menu is clearly laid out and those who'd like to start on a spicy note could try the hot and sour soup with mixed seafood, chilli, lime leaves and lemon grass, while spring onions, coriander and minced prawns wrapped around a piece of sugarcane, encrusted with breadcrumbs and deep fried may please more delicate palates.

Chef's specials feature the weeping tiger, marinated strips of steak char-grilled and served with a spicy homemade dipping sauce, and pad pong gare kung, king prawns stir-fried with a yellow curry powder and a hint of springs onions and egg. Two special recommendations are the lamb and black pepper stir fry served on a sizzling platter, and a char grilled aubergine salad with lemon and chilli dressing.

No Eastern meal would be complete without a warm and tingling curry, so tickle the palate on a delectable range of these wonderful dishes such as roast duck cooked in a red curry paste with coconut milk, pineapple and tomatoes and a Thai green curry with fresh basil, bamboo shoots, aubergines and coconut milk. Seafood buffs could consider the relative merits between a fillet of sea bass dipped in light batter, deep fried and served with a sweet relish, or squid, prawns and scallops stir-fried with aromatic herbs and spices.

Vegetables, which ought to be a joy, and encouraged, are so often a boring experience. Here there is a mixed vegetable dish stir fried with lemongrass, chilli, sweet basil and garlic, turning them into a worthy dish on their own account as well as an accompaniment. A bowl of noodles tossed with bean sprouts, peanuts, chicken, prawns, vegetables or bean curd, or the lightly spiced rice noodles prepared the Singaporean way may prove to be a welcome break from the customary jasmine or coconut rice.

The sight of a chef deftly tossing a sizzling wok with masterly élan may leave you mesmerized, the more so if you taste some of the stir fried dishes at Anong Thai where chicken, beef, prawns or squid are first seared before chilli, fine beans, onions and holy basil and sauces are introduced to spruce up the flavour.

Apple and banana fritters as well as pandan pancakes feature on the dessert menu while the wine list has been specially chosen for its compatibility with Thai food with the customary Singha and Chang beers. They also offer a take-away service. The full menu, and much more, can be viewed on their Website.