The shrimp is very fresh and not over cooked even though the cocktail sauce is slightly too sweet for my taste but it was well prepare. I had to have a talk to the chef about their cream soup which I could still taste starchiness from the flour used as the thickening agent. This was quickly correctly and everything was fine.

             There were many one plate dishes, complete with rice and vegetables making for a more familiar way of ordering food for those Westerners who have been away from home for a while. I like the crab toast appetizer which was served with a salad. The toast was not oily and you can taste the crabmeat on the toast.

        The main dishes, whole fried fish with sweet chili sauce, the restaurant version of crayfish thermador, and fried prawns with creamy garlic sauce were all served with starch and vegetables. The whole fish was particularly fresh and not fried to death until it dries up and the chili sauce although sweet had the authentic taste of tamarind tartness in it. The heat in the chili was toned down for Western palate.

        The meat of the crayfish/lobster were sautéed in butter and a dish of white wine is added to the pan, then a cream sauce is added to bind the lobster. The meat is poured back into its shell topped with lots of cheese and the whole dish is placed under a salamander to melt and brown the cheese. I had a delightful time there and loved the atmosphere of the deck. There were hardly any Thais there. It appears that this place was a home away from home for Westerners who wanted to eat out Western style.