Savour Thai dishes prepared by experts

A popular starter at Raintree Skybar is the miengkam, which is wild betel leaves served with an array of ingredients like peanuts, shreds of baked coconut flesh, fresh onions, lime and dried prawns. — Photos: SHAARI CHEMAT/The Star

TASTES have the power to evoke memories and in my case, it came in the form of a green crab curry with fresh basil leaves.

Served with a side of deep-fried convolvulus and rice vermicelli at the Raintree Skybar, a spoonful of this creamy gravy inevitably brought back memories of lunch at a noodle shop in Sithammaraj Road in Nakhon Si Thammarat, Thailand, some 20 years ago.