Like its namesake vegetable,Okra is versatile. On one hand,you can pop in for a quick pad Thai;on the other,you can linger in the rosy lamplight glow for a more leisurely experience. Firm steamed chicken dumplings snuggle individually in dishes containing sweet chicken broth,while the deep-fryer produces lovely shells of tofu filled with cabbage and prawn. A claypot lid lifts to reveal bubbling massaman beef curry,the aroma and flavour of kaffir lime leaves a special thread running through it. Fragrant Asian basil is a foil to a sweetish Thai green curry. Choo chee,similar to but milder than red curry sauce,adds to a generous dish of pan-fried salmon. The eponymous vegetable gets star billing in a dish with chilli and shrimp paste sauce. To finish,a dessert that will divide opinion. Some say durian smells like rotten gas but admirers of the spiky fruit come from far and wide for the house-made durian ice-cream.