Arun Thai
Editorial
To enter into Arun Thai you must first walk across a water feature via a short bridge. At the end of the bridge you are greeted by a carved Thai lady smiling gently, her head inclined in that welcoming, graceful and demure manner associated with ladies of this region. Allow yourself to be shown past the traditional art to your seat, where your place is set with hand-painted Thai crockery and bamboo shaped cutlery. Sink back into your cushiony chair while owner Kham Signavong talks you through the 500 strong winelist and explains the difference between layman’s and royal Thai cuisine (more refined, emphasis on freshness, more intense flavours).
Kham has been in the business for 20 years and knows his stuff. He is a gracious, calm host, but is always thinking two steps ahead – whether it be keeping up with the latest coffee brands (he has just switched to Numero Uno) or sourcing the best ingredients (all their Thai herbs come from
Sarah Theeboom, October 2006
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