Reading my notes, written during the meal, I’m back at the table sipping Tom Yum soup, which is hot, with a hit of chilli, mushrooms and lemongrass, that all adds up to a rich subtle flavour. My companions opted for a starter platter that combined different starters: beef in pepper sauce, chicken satay, grilled squid and Thai fish cakes with warm satay sauce. They loved it all.

I’d opted for Massamon Lamb Curry. It’s stewed with massamon paste, coconut milk, potatoes, onions, chickpeas and cashew nuts, with turmeric, star anise, cardamom, cinnamon and chillies. It’s the subtle blend of ingredients that impresses, I wasn’t aware of any great heat. This was a favourite of the Thai Royal Family, dating back to the 16th century. Chicken Pad Thai was succulent, and delightful. King prawns with ginger are on my wish list for next time. And should there be any room left for dessert, fresh fruit fondue is tempting.

The set menu is £35.50 per person. I enjoyed a mellow red wine which was perfect with the lamb. A visit to the powder room, was a revelation. It contains a wall to wall aquarium filled with breath-taking exotic aquatics. The tiles are classic stone, rough-hewn, and you wash your hands in beautifully crafted porcelain bowls. It feels like a soothing, refreshing ritual, and that’s the whole ambience. Chaophraya is a place to reflect, and celebrate the best in Thai food, short of taking that flight and finding your very own lagoon, with a restaurant nestled in a cove. And I haven’t dismissed that idea either. It’s a special experience, totally recommended.