Notable starters included Vermicelli Salad, Yam Mamuang, a very refreshing tangy salad of green mango in a crushed peanut, roasted brown coconut and tamarind sauce, Som Tum, a spicy and very addictive salad made out of shredded raw papaya, lime juice, garlic and chillies, not to forget , "Foie Gras" A Blue Elephant innovation: seared French goose liver with an authentic Thai tamarind sauce.

Interesting mains included KRAJIEB PHAD PHED, A fiery dish of Okra with fresh chilli paste, aubergine, onion and sweet basil leaves, Green Chicken Curry, Chicken fillet curry with freshly pounded green herbs, coconut and Thai aubergine and Massamam, A typical dish from South Thailand of slowly braised lamb in a medium spicy rich gentle sauce.

The menu at Blue Elephant has everything from the mundane to the exotic, subtle to spicy and caters for a plethora of palettes. What all the dishes do have in common however is the freshness of ingredients, divine taste and impeccable presentation. You wont be disappointed!

AWANA
Awana, in Sloane Avenue, is one of the most stylish places you'll ever sample Malaysian street food. The cocktail bar and restaurant are a welcoming blend of lush silk panels, glass screens and dark interiors. The atmosphere really makes for an intimate and romantic meal

Fine Malaysian eateries are a rarity in London, which makes this even more appealing - no wonder young, well-heeled couples flock here to sample the imaginative and extensive dishes.

The décor draws inspiration from south-east Asian teak houses, hence this elegant restaurant manages to feel both trendy & exotic. Divided into bar, restaurant and a casual eating counter, Awana offers cocktails & street food and elaborate fine dining.

Hungry diners should opt for the tasting menu, which provides a showcase for the tantalising cuisine on offer. Among its highlights are the subtly spiced lamb ribs, golden-fried seafood with sweet chilli dip & the slow-cooked chicken curry, which comes accompanied by a zingy salad of rose apple, green mango, white radish, cucumber & tamarind. Vegetarian delicacies included Roti Canai, a flaky fried flat bread served with various dipping sauces, Tofu & Tomato vegetarian satay, okra turmeric curry, kari sayur bermusim mixed seasonal vegetables simmered with curry and tamarind sauce.

Sweet amiable and efficient staff generally enhance what many couples describe as an 'excellent all-round experience.

Tamarind's fare is derivative of traditional Moghul cuisine focusing around the Tandoor oven, where bread, fish, meat and game are all cooked in the authentic North West Indian style. In addition to the conventional and established Tamarind favourites, Executive Chef Alfred Prasad regularly devises new dishes and seasonal menus to keep the menu innovative, modern and up to date.

The a la carte menu caters very well fo vegetarians and non vegetarians alike with dishes that you will not find in other restaurants. Dishes that impressed included Aloo Tikki, Shammi Kebba, Lasoooni Murgh, Achari Pudina Tikka, Jhinga Tawa masala, Tarkari Haandi & Bengun Bharta. The restaurant is conveniently located a stones throw away from Green park station and close to an assortment of Mayfair bars and nightclubs.

Eating at Levant can be a private intimate affair, but is also great for groups. Nightly belly dancers, rose petal-strewn tables, abundant shisha pipes & friendly staff help create an enticing ambience in this subterranean venue where the cooking is as impressive as the relaxed atmosphere. One word that does not describe Levant is "cheap" but the expense is well worth it!

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