What they did have though, was a lovely Massaman Lamb curry and their curries had that sort of deep, mellow flavour of the North. Absolutely delicious. We also had a lobster that had been halved, made into an otak (fish paste) and then stuffed back into its shell and steamed. We had a pomelo salad, served in an overturned flower pot.
The only slightly sour note of the meal was the dish that looked like cabbage and turds. They were dry and kind of hard, I'm not sure what they even were! The desserts were fairly simple and also, I thought, not the strong point, coconut mochi in the a fresh coconut, but the mochi skin was thick and unrefined and a series of slightly artificial tasting ice cream flavours. The best dessert, I felt, was one that was reminescent of a street vendor dessert. On a banana leaf, they spread dried coconut, passionfruit puree and popped rice, as well as a thin shell of chocolate and sponge cake rolls filled with cream- very simple but tasty.
The next day, I went to NAHM, which is the David Thompson restaurant in Metropolitan. I had never remembered it as being particularly hip but it is now impossible to get a reservation (for dinner). I have to admit that I went in particular for lunch, because it was so hard to get a reservation and I had very low expectations.
There was cornettes, meringues and crackers, with a lot of dessicated kaffir and coconut, however, some of the dishes struck a slightly sour note where the proportions were not right and overall, the small plates meant that most of it was served cold which was great as an experimental and intellectual talking point, but not necessarily for the quality of the cooking.