Plaa

Opened in collaboration with Mume’s Richie Lin and Thai chef Ian Kittichai, Plaa (meaning ‘fish’ in Thai) is a fitting tribute to the seafood of the Southeast Asian kingdom. Here, a plethora of obscure Thai herbs have been creatively incorporated into contemporary dishes alongside premium produce from around the world. A dish of Hokkaido scallop with blade coriander and capsicum seafood sauce, and the restaurant’s namesake of Taiwanese threadfin with crackling skin in a coconut beurre blanc, are particularly delicious examples of this approach. The wine list follows through with the oceanic theme, sourcing bottles from coastal vineyards globally.

Tatler Tip

The spice levels at Plaa are forgiving, but the kitchen is happy to accommodate any level of tolerance.