“Vegetarian cuisine for non-vegetarians” is how Phyllis and Wood describe their longstanding Thai and Peranakan restaurant. They wanted diners to feel they were eating meat even though they weren’t and this they achieve through an understanding of textures and flavours and the clever use of soy product and tofu. With dishes like tom yam soup and classic assam pedas, the food is full of flavour as well as being good for you – and it’s great value too.