"All our ingredients, even sauces and leaves are from Thailand. We have a permanent Thai supplier. Even though there are some ingredients that we can get here, the taste is still different," said Alwie.

Although limited, the Thai menu has been twice updated following feedback from the customers, and the dishes featured are derived from Phuket or Bangkok.

"What's more, the dishes are all cooked a la minute," said Alwie.

For a quick filling meal, try the Phad Thai (Thai fried noodle with prawn) or the Kuey Teow Radna (Thai noodle with gravy), or if you are hankering for rice, how about the Khao Phad Poo (fried rice with crab meat)?

According to junior sous chef Jefri Ibrahim, the egg and crab meat are fried together before a portion is set aside to be used as garnishing, while the other portion is fried with the rice for aroma.

What gives the dish its sweet taste is the addition of a homemade paste consisting of soy sauce, seasoning sauce and sugar.

If you are interested in dishes, then the Phad Kra Pao Kai (hot basil with chicken) and the typical Thai Kaeng Kiew Wan Goong (green curry with prawn) are some examples that go well with rice.

The chicken is cooked with a paste that consists of oyster sauce, soy sauce and sugar, as wll as bird's eye chilli and Thai basil.

"Thai basil is extremely fragrant," said Jefri, adding that both dishes originated from Phuket.

For the green curry, spices and fresh herbs such as lemongrass, coriander seeds, shallots and galangal are added for aroma.

For a dry curry, try the Thai Panaeng Curry with beef in which slices of beef are cooked in thick and rich curry paste.

"You can request to tone down the spiciness of the dish," said Alwie.

The Thai menu is available every day, including the fasting month, and it looks like it is here to stay.

"We want to make this permanent," said Alwie.