The oldest established Thai restaurant in Aberdeen and still seen by many as the best. The décor is quite stunning, an interesting blend of minimalism and oriental colour, calculated to ensure that you are in the right mood for the occasion.

For an appetiser that challenges the tastebuds right at the outset try the ton sum rub, a variety of dishes recalling the royal banquets of the past and including noodle wrapped prawns, spring rolls, spare ribs, chicken in Pandanas leaves and fish cakes, or failing that the Fishing Basket, a selection of deep fried seafood with prawns, scallop, fish and cuttlefish served with a chilli and plum sauce.

If you order the crispy aromatic duck remember that whilst a quarter sounds little in fact it's ample for one, or even two. For me the pad kra-prao moo is always a favourite dish, fillet of port sautéed with chilli and sweet basil. If you have never tried drunken fish, now's the time - a fried fillet of rock fish flavoured with garlic and sake wine sauce. I still maintain Thai curries are the best and the massaman, slowly braised lamb in a medium spicy rich sweet sauce takes some beating.