C.H. Heng with his wife and son hosting this wonderful dinner.
That is how you cone the betel leave for your selected ingredients of Miang Kam.
The ingredients of Miang Kam comprising of dry shrimps, onion, ginger, roasted peanuts, lime.
The betel leaves for Miang Kam - a Thai appetiser.
I love this steamed La La with garlic. The soup was absolutely heavenly.
Steamed grouper in Thai Style was delicious especially the soup. It was really yummy.
This was the highlight of the meal steam prawn “Undang Galah” with egg and it was superb.
Fried “TangHoon” was yummy especially with the sambal belacan.
This place is really big with ample place to dine and constructed using mostly bamboo and attaps. Very unique indeed.