Still a popular draw, thanks to its consistently delicious food.
Sao Nam's star recipe, the mangosteen & prawn salad, deserves all the acclaim it has reaped. Plump tiger prawns, succulent mangosteens, grated coconut, peanuts, sesame seeds, dried squid flown from Vietnam and the chef's kumquat dressing.
Vietnamese crispy pancake, stuffed with minced chicken, prawns & bean sprouts, enhanced with coconut milk, turmeric powder & spring onions, served with fish dip. Fun to eat, with lots of crisp leaves to make it seem like a healthy order.
Grilled fish wrapped in pate. Memorably fascinating, with a melt-in-the-mouth creaminess that made each bite a pleasure.
Stir-fried beef with five-spice powder & pink pepper simmered with young coconut. Succulent meat in a thick, aromatic gravy.
Chicken stewed in caramel sauce. Sweet-&-salty comfort food.
Ciku smoothie, mango smoothie and iced lemon tea.
Hardys Rose 2007. A light wine with fruity flavours.
Sao Nam,
Tengkat Tong Shin.
