S.E.A. South East Asian Indochine Cuisine at the Dusit D2

We make no apologies for eulogising about the interior decor of this hotel; it is spectacular and the restaurant is no exception. The art is fantastic S.E. Asian inspired pop graphics, the soaring glass walls evaporate into the avant garde pool area, the spiral staircase offers elevated seating and the overall mood is young, vibrant and invigorating.

S.E.A.’s all-star executive chef is Chef Allan who is a culinary wizard introducing his masterly contemporary twist to the eclectic selection. He had prepared for us various dishes for  an overview of his newly conceived menu. So, without delay we were seated and with an enlivening glass of sparkling blanc de blanc in hand our first dish was served. This was a pomelo and prawn salad (B.220). Soft, plump prawns rested on a bed of fruity pomelo which had been dressed in the most succulent sweet/sour tamarind dressing. A delicious dish. We then sampled grilled rock lobster skewers with a ginger-garlic dip and chili sauce. Rock lobster is a favourite of ours and we have ordered it many times before but Chef Allan’s treatment of the luscious crustacean came down from cloud nine; it was sweet, moist, juicy and a star of a dish which was nearly (but not quite) surpassed by the crispy crabmeat sausage and batter-fried calamari (B.180). The luscious crabmeat had been lightly fried in the crispiest skin and accompanied by gossamer battered calamari which was served with plum and chili  sauce resulting in a fantastic combination of subtle flavours. Grilled sabat with red capsicum, potato and caper berries followed with sensational roasted vegetables; perfectly cooked fish filets adorned with a tamarind coulis. The last dish to be served was a western-style chicken ragu lasagne (B.220) which delightfully brought an end to our S.E.A. experience.