Comfortable contemporary interiors with a minimalist oriental design enhance the dining experience at Thai Edge in the Old Brewery Quarter. Head chef Mit Jeensanthai brings with him recipes and techniques perfected through years of experience.

An extensive and comprehensive menu attempts to give guests an authentic Thai culinary experience. For an evening meal, they can dine on deep fried lobster with celery, ginger and spring onion, chicken green curry, king prawns with garlic and pepper, roast duck in a choo chee curry sauce, vegetable pad Thai and egg fried rice. The lunch menu includes grilled spare ribs marinated in herbs and spices, minced fish mixed with red curry paste, deep fried sweet corn cake with plum sauce, rice vermicelli salad with minced chicken, prawns, onions and coriander, and Singapore noodles. Seafood lovers and vegetarians can look forward to separate menus. Finish with a rich Irish cream liqueur parfait, mango with coconut flavoured sticky rice or a platter of fresh mixed seasonal fruit.