13/09/2026
BABY 4 ME
Thai-style fried rice with baby squid, first seared on the grill and then added to the rice as it is tossed in the wok. Rock lobster marinated in extra virgin olive oil, parsley, and lemon, served with grilled prawns, aromatic herbs, a delicate parsley-and-garlic pesto, and a few kaffir lime leaves.
After twenty years in Thailand, it feels only natural—and almost essential—to bring a touch of Thai cuisine to my dishes, reinterpreting its distinctive aromas and flavours through my own story and personal style.
What else?