Ensconced in the lush Labrador Nature Reserve, Tamarind Hill serves fine dining Thai and Shan cuisine in a gorgeous colonial-styled bungalow, helmed by executive chef Thanyaphat Chadissarawis. Pick the Tamarind platter for an assortment of appetisers like minced chicken salad and green papaya salad. For mains, match hearty curries with pineapple fried rice or the perfumed kaffir lime rice. Seafood options abound too, such as seabass with lime and chilli, and tiger prawns with salted egg sauce. The beverage list boasts houseinfused gins, signature cocktails, and over 140 wines. Sunday brunch ($60) and afternoon tea ($35) are also served.