The Lagoon.

Very nice environment, food tastes good, cocktails are also good. Recommended and the surrounding environment is also very nice, but it is not easy to find in the Cinnamon Grand Hotel. Will come again next time! Food is delicious. I always like this place and the service is also very good. The waiter Dilesh served us and the service was good overall. This is our favorite place to eat seafood. I have been eating here for several years and have never been disappointed. Please continue to maintain the standard.

Lagoon Restaurant specially prepared a seafood feast for me tonight, including my favorite octopus, soft-shell crab, scallops, salmon, mussels and small cuttlefish, paired with suitable dry white wine, cheese pasta and pork neck. There are prawns and scallops on the buffet for you to choose from!

The Lagoon specializes in seafood. The lunch deadline is 2:30 pm. We ordered the last two largest crabs, a fish (seems to be a giant grouper), a fried rice, a fried rice noodle, and a lobster, which was divided into two halves, one half slightly spicy and the other half not spicy. Afterwards, we thought that good seafood only needs to be blanched or steamed to be the most fresh and delicious~ The Thai fried rice noodles are different from the one I had at bedspace kitchen. I prefer the one at bedspace kitchen~ Compared to it, it is not so springy and the noodles are softer. Two big crabs, we regretted using white curry. It's not that the taste is bad, but we think blanching or steaming will be more delicious~

I really like the layout of this store, and the service of this store is also very good. You can try this store #food, the quality will not disappoint you, the chef can see that it is very careful to cook, very delicious.

When I came to eat last time, I felt that it was still very good. I don’t know why. This time I felt like it was just like the one who went to eat crabs last night. The things I eat today feel too salty. I don’t know if it’s my problem with ordering, or is there a problem with the chef’s mood today?