We would like to see more restaurants like Fat Fish. Sure there are plenty of eateries that look just as nice, venues featuring that same cool, contemporary combination of bare concrete and muted tones—Thonglor is awash with them after all. But usually this attention to detail in the décor is then completely forgotten when it comes to the food. Not so here; they clearly have a healthy respect for the interesting range of seafood dishes they serve, which is probably a sign of the owners/cooks’ Cordon Bleu training. Indeed, there is a real and refreshing focus on ingredients with daily specials rotating depending on what they can get hold of. The last time we went, it was oysters and wonderfully meaty monk fish cheeks served with mushroom and pancetta, asparagus and a light saffron sauce. The standard menu also features equally intriguing blends like roasted king scallops in their shells with white wine and herb butter. The scallops are melt-in-the-mouth and perfectly complemented by the white wine and butter. An equally delicate touch is demonstrated with the grilled tiger prawns with garlic and parsley served with saffron rice. It’s not complicated stuff, just a nice mix of simple flavors that let the seafood shine. Not every dish is a complete success. For example, the crab cakes with a Caesar salad and horseradish dip  can be a little dry and the dip a touch pedestrian for our tastes. We also feel that pricing all side orders, like the gratin dauphinois is a little steep and service, while knowledgeable and competent, also suffers from an overzealous attempt to drown us in bottled water. And though the blackberry and apple crumble is perfectly pleasant, the white chocolate parfait with fruit coulis  definitely has a slightly frozen texture and ends up just being a little sickly after the first few spoonfuls. But while Fat Fish might make the occasional slip, it does a least make the effort to get the important things right. For that reason, it’s a welcome addition to the neighborhood.