"We use the ingredients and the cooking methods in the traditional way, but the presentation is a bit more creative," she says.

Keaami means "wooden island "in Thai. The restaurant has a cozy and informal beach atmosphere with Thai pillows.

The walls are covered with felt, bamboo and rattan.

Theeraphong believes the key to preparing authentic Thai cuisine is sourcing the right ingredients from the right places.

For the floral feast, Theeraphong prepares a Thai sorbet before the main courses. The two mains are jumbo Thai river prawns in curry sauce with celery and chili caviar served with butterfly peas, jasmine rice and fresh coconut juice as sides; and Australian black Angus beef with crushed Thai herbs with beetroot-jasmine rice. Both are colorful and flavorful, and contain hints of spiciness.