Contemporay Thai cuisine brings together the best of traditional cooking and modern techniques to offer food that is replete with aromatic flavours, subtle textures and flamboyant combinations. Guests wanting a bite of this can step into the cheerful contemporary interiors of Thai Edge in Oozells Square.
 
Head chef Jeensanthai Mit's creations reflect a harmonious marriage between Oriental and European influences, the result of which are quite unique. The food stays true to its roots and reflects time honoured flavours of lemon grass, basil, coriander, galangal, krachai and ginger. The chef's creativity is also evident in dishes such as deep fried lobster with celery, ginger and spring onion, roast duck in choo chee curry sauce and stir-fried pork with fresh chilli, lemon grass, pineapple, red and green peppers and sweet basil.

The extensive and eclectic menu offers starters of prawn rolls, fish cakes, chicken in pandanus leaves and vegetable spring rolls as well as a variety of soups and salads. A seafood platter for two features skewered minced prawns, salmon satay, crab cakes and char grilled king prawns while the seafood banquet offers char grilled king prawns, deep fried lobster, steamed sea bass, prawn green curry and seafood pad Thai.

Main course options include lamb in red Panang paste, black tiger prawns stir fired in garlic and pepper, wok fried chicken with cashew nuts, mushrooms and spring onions and stir-fried beef in oyster sauce with mushrooms and red and green peppers. Mango with coconut flavoured sticky rice brings the meal to a delightful end.