With a menu that marries East and West, this two-year-old modern Thai fusion restaurant offers plenty of variety at very affordable prices. On the menu, traditional Thai classics share the spotlight with new-fangled creations that run the gamut from Thai spicy salmon rice roll to truffle flavoured fries with tom yam spice and carbonara pasta featuring Thai fish sausage in a velvety, creamy salted egg sauce.

But it seems only right to start with the dish that inspired the name of the restaurant, som tam, or papaya salad, which is served in a glass jar.

Apart from the original version, try the one with soft shell crab, whichcomplements the salad’s robust, spicy flavours.

Tom Yum “Black” is an interesting spin on the classic tom yum dish. Here, the heavenly squid ink concoction takes centrestage. The hamachi or yellowtail cheeks, grilled to blistery goodness with sea salt, is another sound choice.

Instead of a spicy tangy tom yam, go for the tom kha goong, a more delicate, coconutty spiced broth studded with prawns and served in a coconut shell. You can’t go wrong with morsels of juicy deep-fried chicken smothered in a creamy salted egg sauce, a dish the restaurant has named Oozy Chicken. To end the meal, enjoy the quintessential Thai dessert, mango sticky rice, made with black rice instead of traditional glutinous rice.