Enjoy the relaxed, open-air atmosphere of a 1920s Thai home at the Issaya Siamese Club, where local celebrity chef Ian Kittichai turns out dishes seasoned with herbs grown in the house garden, such as red chilli-glazed seabass (pla aob prik) and jasmine flower flan (kanom dok mali).

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Dishes might include exotic concoctions such as delicate puffed tapioca and jasmine rice with pumpkin seeds and mushroom floss, or South Australian squid in aromatic smoked leek linseed and garlic flower broth.

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