DETAILSFlavours at Pattaya Thai herald from the north eastern end of Thailand, with Cambodian influences present in dishes like fish amok – a bowl of steamed cabbage topped with aromatic curry sauce, steamed fish, fresh lime leaves, basil leaves and rich coconut milk. The chicken basil stir-fry is light and flavourful, with a frisson of spice furnished by the homemade chilli paste, and the prawn choo-chee takes large prawns and scatters them through a creamy red curry sauce with some lime leaves and basil leaves for colour. The wine list is as long as an elephant’s truck and feature some lovely South Australian selections.