Appetisers and salads are superb, entrees less stellar. Chicken liver and bacon in red wine sauce is a trio of tender morsels wrapped by meaty flavourful bacon in an aromatic sauce. Spicy wing bean salad with shrimps is authentically spicy with a nam prik pao dressing that is excellent. Tomato, mozzarella, avocado and dried fruit salad with vinaigrette dressing is a delightfully generous mélange of dates, apricots, currants and prunes. Duck with olives presents a tasty gravy but the meat is dry. Grilled sea bass with rocket and fresh herbs salad with lemon dressing is well executed. Tagliatelle with pork ragout is a combination of delicate pasta and melt-in-the-mouth tender meat. Judging from other tables, Thai dishes reign supreme, especially the house noodle dishes.
The airy sunlit atrium of the
Provence Restaurant Bangkok