Times have changed drastically but at Issaya, you can almost feel the time machine had been set for 1925 and is going to stay there on that chillaxing pace, till you finish an enjoyable dinner with good mates.
|The table is set|
|Club grown produce|
|Tangerine ice tea|
Here are some highlights:
|Banana blossom and heart of palm salad, crispy shallots and roasted peanuts in a chili jam dressing|
|Grilled imported tender beef, fresh herbs, organic vegetables in a charred bird's eye chili vinaigrette|
|Spiced rubbed pork baby back ribs glazed with Issaya house-blended chili paste|
|House made shellfish sausage with Hua Hin style seafood broth|
|Tamarind glazed crispy duck leg, pan-seared foie gras, sauteed red okra leaves and crushed cashew nuts|
|Grain fed Australian veal cheek simmered in house-blended spices, hand-pressed coconut milk, and kaffir lime leaves|
|Boneless lamb shank simmered in Mussamun curry served with pickled cucumber|
|Asian multigrains, Chiang Mai mushrooms, and garlic sprinkled with a mushroom-scented oil|
|Desserts (bottom up) - Jasmine flower panna cotta, Sticky rice mochi filled with black coconut ice cream, and with fresh coconut, Saree cake (jackfruit semifreddo, Thai miso and mulberry sorbet), macaron|
An awesome meal to remember for a while and definitely worthy of repeat visits. Word of caution, the tasting menus are more than generous so make sure you are hungry especially if you go for the more expensive one. Despite our hearty appetites, we ended up packing up leftovers which we passed to our happy drivers. Otherwise, the a-la-carte menu has most if not all of the items you might like from the tasting menus.