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Marinated sea bass fillets served over a vibrant rice noodle salad with coconut, holy basil, and a passion fruit dressing.
Steamed mussels in a flavorful coconut milk and red curry broth, garnished with fresh spring onions and coriander.
A fragrant Thai-inspired broth made by simmering prawn shells with aromatics, shiitake mushrooms, tiger prawns, and fresh citrus notes.
Slowly boil sugar and rice with aromatics, simmer in cream, and top with grilled, icing sugar-dusted mango pieces.