Discover how Tony balances the medley of salty, sweet, spicy and sour Thai flavours in his regionally inspired menu. Do not miss: Chiang Mai chicken larb with sticky rice; crispy barramundi with caramelised star anise broth; Central North Thailand’s robust, hot and spicy lamb jungle curry with steamed rice and condiments; and finally for dessert, a refreshing lychee, ginger lime granita.
