About the kitchen:

In a sweet salad with green and yellow mango, the chef also sends sweet peppers in a lime and peanut butter sauce. And in a papaya salad- are traditionally cashews.

In a shrimp salad with grilled pineapple the taste dictates Korean cabbage kimchi – a perfect combination. In the half of a huge pineapple, the chef serves hot fried prawns and avocado, plus Jasmine rice and chili pepper with hot and sweet sauce – a portion that could be overeaten.

Tom Yam soup chef cooks with shrimps and chicken, and Tom Kha includes enoki mushrooms, black tree and shiitake mushrooms, chicken fillet, lemongrass, cilantro roots and coconut milk. The chef serves beef with green curry and red curry with chicken fillet. The next section is devoted to the main Thai technology – roasting on wok – slightly, but crispy, hot, but the essence of the product remains unchanged. So Pavel cooks pork with vegetables in a marinade and a variety of dishes with Jasmine rice and egg noodles: noodles with shrimps and eggs in Siracha sauce with tree mushrooms, rice with chicken.

About the bar:

Bright Asia in every sip: juicy aromatics, verified mixes and ice cream and sorbets as accents. «Kwai de» (490 Rubles) a combination of light rum and yogurt shrub with banana and melon liqueurs and fresh pineapple added.

«Phu kin si kiu» is a gin with cocoa and orange liqueurs, plus ice cream from young peas. In the rest of the cocktails featured such magic ingredients as the foam of lemongrass, gin, flavoured with blue tea, and blue tea ice cream from blue tea, Tom Yam foam and pepper foam. And a lot of light rum, which perfectly emphasizes and sets off.