Tamarind Veranda

Small golden fritters with sweet corn kernels, scallion and ground coriander, finished with a squeeze of lime.

Crunchy cucumber, slender carrot batons and shallot in a lightly sweet rice-vinegar dressing with a little fresh chili.

Tender potato cakes with golden shallot, scallion and a quiet hint of nutmeg beneath a crisp pan-fried crust.

Tender-crisp vegetables tossed with moist shredded coconut, shallot, chili and lime for a bright, textured starter.

A gently spiced coconut sauce wraps tender chicken and green beans, with lemongrass, ginger and turmeric over plain steamed rice.

Roasted chicken skewers have a glossy tamarind and sweet-soy finish, with steamed rice and a crisp cucumber-carrot side.

Beef chuck becomes tender in a rich coconut, ginger and galangal sauce with lemongrass and a little tamarind. Spinach and rice complete the plate.

Ginger-scented broth carries small beef meatballs, wheat noodles and tender cabbage, finished with scallions and lime.

Cod steams inside paper parcels with tomato, basil, lemongrass and lime, served with rice and green beans.

Shrimp cook quickly in a bright tomato, shallot and chili sauce, served over rice with fresh lime and cucumber.

Golden tofu, tender potatoes and colourful vegetables meet a warm peanut-lime sauce, with cucumber for crunch.

Crisp-edged tempeh, green beans and sweet pepper are tossed in a glossy sweet-soy glaze with shallot and galangal, then served with rice.

Roasted eggplant folds into a mellow coconut and red-lentil pot with turmeric, tomato and spinach, served with a little steamed rice.

Glossy wheat noodles, golden tofu and browned mushrooms meet cabbage, carrot and scallions in a sweet-soy skillet supper.

Hard-boiled eggs settle into a thick tomato, shallot and chili sauce, with green beans and rice to turn them into supper.

A light tamarind broth holds sweet potato, white beans, corn and green beans, with roasted peanuts and rice on the side.

Soft sweet potato cubes and ripe banana in a warm coconut broth gently sweetened with brown sugar and cinnamon.

Thin coconut-milk pancakes wrapped around a moist brown-sugar coconut filling with a little cinnamon.

Soft, deep-purple sticky rice with a little salted coconut milk and fresh mango on top.