Given today's variety of ingredients combined with authentic Thai style cooking, what one gets as a result will be signature dishes of Patara Fine Thai restaurant. With recipes originating from Central Thailand, this restaurant presents food fit for the King, literally, for chefs of Patara Fine Thai present similar dishes served to the Royal Thai. Of course then, this properly explains the restaurant's success in both its outlets – both Raffles City 's as well as Tanglin's outlets have been opened for at least a good long 13 years.

• The Vibe
  Located at the third level of Swissotel the Stamford, this restaurant presents a humble and welcoming entrance to its otherwise elegant interior. Thai silk is spread across seemingly modest furniture, of which were a sombre brown in colour. Fine upholstery in the form of couches line up along the walls, its pastel pink in harmony with the white and brown colour theme.

• The Food
  Chefs from Essan (North-east) Thailand have brought with them several signature Essan Thai dishes, as well as authentic Thai delicacies made from premium seafood and meat. For instance, mere starters like Katafi Prawns ($18) feature golden-fried fresh prawns covered in crispy rice vermicelli. Crunchy yet soft within, its freshness is apparent to the senses and can only be enhanced by the accompanying chilli and pineapple salsa.

  The fragrance of Black Olive Fried Rice ($15) would hit you even before the dish is served. Served with minced chicken, diced lime, chilli and olives, this dish is essentially an explosion of tastes once the first spoonful enters one's mouth – of spicy, sour, sweet and overall, aromatic. Its rice grains remains moist and soft despite being termed “fried rice”. Next on the menu, where European meets Asian, the Lemongrass Marinated Rack of Lamb ($34) with spicy chilli sauce, green papaya salad and sweet rice rolls makes the meal. Served in a portion of three generous pieces of lamb, its tender meat was so well marinated that there were no hints of a “meaty” taste; whilst light sauce drizzled over makes it a less heavy dish to digest.

  Onto premium seafood, pamper yourself with Grilled Jumbo Prawns ($15 each) served with either lime and lemongrass chilli sauce, or sautéed with garlic and green peppercorns. The first choice seemed a more popular option, for the spicy sweet concoction is a delight to spicy-food lovers, yet it seemed a little too strong on the palate and instead masks the taste of fresh prawn on one's tongue. If not the prawns, there is always the healthy Steamed Seabass Fillet ($33), a generous portion of a whole seabass fish served without its bones. Tangy lime and chilli sauce once again awakens the taste-buds and brings out the flavour of delicate and soft fish flesh.

  Other Thai specialties include their drinks – Lemongrass Iced Tea ($5) or Thai Iced Tea ($5), both of which are refreshing and thirst-quenching. The Thai Iced Tea is an equivalent to the local version of milk tea, only with a stronger taste of premium grade tea-leaves. Dessert lovers might choose to indulge in the restaurant's dessert buffet platter ($7 with any order from ala carte menu) beautifully arranged on a side-station.

• The Service
  Clad in contemporary Thai costume, waiters and waitresses are professionally trained and well-groomed. Sensitive to patrons' needs, they do a good job of recommending a selection of dishes based on customers' preferences and such. Ordering Thai cuisine never seemed easier to the foreign palate with such service provided.

The SD Food Advisor's take on Patara Fine Thai
Patara Fine Thai emphasizes simple cooking with good ingredients, which ties in to a good majority of health-conscious diners who still indulge in fine cuisine. Bought over by their healthy cooking and simple marinating, another visit to this restaurant is definite, though the menu tends to be a little pricey to the average Singaporean.