Sunset Harbour's NaiYaRa is helmed by Thai chef Bee, as he’s known, whose previous credits include Nobu and Khong River House, and the restaurant is his ode to the northern Thai cuisine of his grandparents and where he spent summers learning to cook with his grandmother. The menu reflects this with dishes such as Chiang Rai sausage and khao soi (curry noodle soup). His crispy bok choy is something his mother would make for him as a snack when he was a small child. It’s flash fried with sweet sesame oil and topped with garlic chips. The decadent “U” toro tartare is otoro (tuna belly) mixed with wasabi, truffle paste, sesame seed oil, and honey-kimchee sauce, crowned with red caviar, gold flakes, black truffles, and lovely purple flowers.