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Relaxing and simple the décor at Bangkok Thai Restaurant can easily be recognised by its wooden walls, carpeted flooring, spotless tables, hanging ceiling lamps and oriental fabric adorning the walls.

The cooking keeps a balance of the five fundamental flavours of the Thai cuisine that include spicy, sour, sweet, salty and bitter, the last being optional, and results into starters such as fried wontons, beef or chicken satay and shrimp tempura. Mains continue to maintain the ethnicity of the food and the likes of squid scallop, salmon or grouper cooked in a red curry paste, coconut milk with bell peppers, bamboo shoots, and basil leaves feature on it. Chef's special dishes such as boneless crispy duck topped with cashew nuts, onions, bell peppers, cucumbers, tomatoes and pineapple in a sweet and sour sauce and meat curry paste of coconut milk, potatoes, carrots, peas and whole peanuts are other delectable options.

Desserts include Thai donuts and Siam ice cream to keep up with the authenticity till the end.