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Throwback to our last visit to Issaya. A playful take on a Thai classic by Chef Ian. Using chocolate to create a mango shell to hold the mango and coconut cream. Even the foam casing is made of meringue. Break the shell and you get your familiar thai dessert again!
In Bangkok (or even in surrounding regions), many known restaurants are housed in mansions like this. But the moment I stepped into the dining hall, my eyes just brightened up, thrilled by the burst of colours.
Check out the food.
http://danielfooddiary.com/2016/02/25/issayasiameseclub
#DFDBangkok #Asias50Best
31 on Asia's Best Restaurants list. This lamb shank mussaman curry was super rich and easily my favorite part of the meal.
It's a tad sweet, so may not appeal to those who do not like sweet taste in their savory dishes.
Boneless Lamb Shank simmered in mussamun curry served with pickled cucumber
Spice rubbed pork baby back ribs glazed with issaya house-blended chilli paste
