At first glance, Kha seems the antithesis of a traditional Thai restaurant. With cement gray walls, wood floors in a muted tone, and large brass, dome-shaped lamps hanging low against marble-topped accent tables, the interior reflects an unusual blend of industrial chic and comfortably cosy. There are some kitschy elements thrown into to the décor as well: an oversized print of a vintage Thai postage stamp and and some arguably pedestrian houseplants in terracotta pots. Taken all together, though, Kha seems effortlessly hip – no surprise given the Epicure team (best known for popular Australian restaurant Graze) is behind this restaurant concept.

Like Graze, Kha offers a dining experience which prompts the foodies to overanalyse and debate. The culinary team offers a selection of distinctly traditional Thai dishes prepared with high standards: flavours are robust yet balanced and the ingredients are blissfully fresh.

"Food-wise, we weren’t disappointed. Our serving of mango salad ($18), topped with crispy catfish, was a refreshing option to kick things off with. It had just the right amount of chili, fish sauce and tanginess to excite the palate." -I-S Asia-City

"The fiery, agreeably tart tom yum goong ($18) is served medium-hot (you can ask for it milder or hotter) – a good starting point as this from-scratch soup intensifies with every sip." -Time Out Singapore

"And what would a meal of Thai cuisine be without the ever-popular Tom Yum Goong ($18)? Kha's take on the hot and sour seafood broth is a win, generous with seafood and is just the right amount of mouthwatering tanginess." -Lifestyle Asia

With a recently overhauled menu, Kha’s cuisine certainly met the high standards of the Chope team. Unaccustomed to such generous, tender portions of pork, we were very impressed with the muu bing (grilled pork skewers). Coated in salt-and-pepper and batter, the pra merk tod kratiam (deep-fried squid) was deliciously crisp and devoid of the gratuitous amounts of grease that we often associate with calamari-style dishes. The yam hua plee phed yang, a salad of Thai roast duck with banana blossoms, fish sauce, and chilli padi was so good that despite being unable to handle the spiciness level, one member of the Chope team could not stop devouring it. For traditionalists, there is always khap pad (pineapple fried rice) – we love the aromatic crunch of cashews mixed up with sweet pineapple.

For those craving something sweet, the pumpkin custard is creamy yet light and paired alongside a refreshing scoop of ice cream – it's almost too good to share! For red ruby lovers, Kha’s is well balanced and refined, with silky coconut cream that is not too sweet and heavy.

Last but not least, do not make the mistake of mocking the mocktails. Kha’s exotic thirst-quenching concoctions feature a variety of fresh fruits, juices, nectars, herbs, and spices. The Chope favourites are the mackmuang spark, a blend of fresh mangos, mint leaves, and lime juice, and the som o moon, a refreshing combination of pomelo, lychee, and lime juice – we would return just for these alone!

"The black walls and raw concrete ceiling come courtesy of Melburnian architect Hecker Guthrie – who, incidentally, also designed the adjoining Graze and Provisions spaces. You still definitely get a sense of the Land of Smiles here, thanks to the spotlighting and outsized poster of a stamp depicting King Bhumibol Adulyadej that sits prominently at one end of this dimly lit, rectangular space. The kitchen comes across more purist: it is helmed equally by chefs hailing from different parts of Thailand. The fiery, agreeably tart tom yum goong ($18) is served medium-hot (you can ask for it milder or hotter) – a good starting point as this from-scratch soup intensifies with every sip. If you order the kheaw wan gai (green chicken curry with apple and pea eggplants, $27), look for the prized, but often overlooked, coconut flesh. Its texture’s similar to a big flake of white fish." -Time Out Singapore