Palm Cuisine started off as a spa 10 years ago before they decided to add a Thai restaurant to their establishment. Because the location is still part spa, its ambience conveys a relaxing, natural vibe with wooden furniture and some trees around the glass dining room. In the kitchen, the concept is authentic Thai, so there’s no compromise on the strong, spicy flavors in their tom yam gai baan kai on yod makam (sour chicken soup with chicken ovary and tamarind leaf). This also holds true for the highly-recommended pla gung mae nam makuea yao pao kai tom (spicy herbal salad with river prawn, grilled eggplant and soft-boiled egg). The prawns are cooked just right, and the prawn aftertaste lingers, even though the tangy, spicy salad is full of herbs, especially lemongrass. We also like the namprik makam sod pla salid tod (spicy tamarind paste served with vegetables and fried leaf fish). The namprik’s aromatic smell really shines through, and all of the ingredients blend together well. Their surprisingly delightful fried leaf fish is crispy on the outside as it should be—not greasy—and it doesn’t have the funny smell we often find elsewhere. However, not every dish works. The generous portion of nuea poo pad ton hom (stir-fried crabmeat with egg and green shallot) is too greasy. It tastes OK, but we think it’s a dish better suited to a kid’s palate. Luckily, the hard-to-find matoom cake (bael fruit cake topped with caramel sauce and served with bael hot tea) is mouth-watering—suitably sweet and, thanks to the help of the hot tea, wonderfully comforting. Overall, Palm Cuisine is a pleasant Thai dining spot with authentic touches.