The no-frills space is dotted with photos of Yunnan and blue tie-dyed tablecloths; the style of service is equally simple. The team use mushrooms and herbs extensively in cooking inspired by ethnic Dai tradition. Slow-cooked for at least five hours, the flavoursome beef broth warms the heart and soul. In mushroom season, don't miss dishes such as sautéed porcini and chanterelles with green chilli. Try the rice noodles with savoury tofu pudding, too.