Cleverly carved carrot, potato flowers and a beautifully presented garnish of red cabbage, tomatoes and parsley, may seem a bit over the top for some, but the chefs at Aumthong Thai deserve full marks for putting in a lot of effort to present each dish. Shapely candles floating in a large glass is another feature that draws interest.

Tom yam poh taek is a special hot and sour seafood soup flavoured with lemon grass, limejuice and served in a traditional Thai steamboat. The zesty curries are cooked in a red or green curry paste with coconut milk, bamboo shoots and basil leaves. The Aumthong 'river gold' is a delightful combination of king prawns, squid, mussels and crab claws, grilled and served with a hot chilli sauce dip. The sizzling neuk yang, finely sliced, marinated and grilled sirloin steak flamed with rice wine, is amongst one of their more eye-catching dishes.