THERE'S something utterly irresistible about Thai food. Of course I may be a little biased after living on Koh Tao, a tropical Thai island, for most of last year, but even without the sun, sea and stunning sunsets, top-notch Thai tucker is a taste sensation.

There's nothing better than reminiscing over some Satay Gai, chuckling over a green curry or telling tales over Pad Thai. So with my dad in town on business, we thought we'd treat our tummies to a Far East feast and take a trip down memory lane.

Of course tracking down an authentic Thai restaurant a few thousand miles from home is easier said than done. So we thanked our lucky stars when we happened upon KK Thai on Christchurch Road.

Boasting traditional Thai, Cantonese, Peking and Szechuan cuisine, KK Thai might not look much from the outside but, as the saying goes, it's what's inside that counts.

As we entered this mini shrine to all things Thai, it felt like stepping back into last summer.

The interior is typically decorated with brightly coloured, material mosaics and images of elephants (the national symbol of Thailand) - not to mention their revered leader, Chai Yo.

We were welcomed with open arms, as is customary for this gracious nation, and guided to our choice of table.

As tranquil Thai music filled the air we settled down to the tricky task of selecting something to eat from the vast array of tantalisingly tasty dishes.

Named after popular areas of Thailand - Bangkok, Chiang Mai and Samui - the very reasonably priced set meals, featuring a variety of chef specialties, caught our eye. But as we each have our own favourite from our time on Koh Tao we decided to create our own little banquet.

To begin, we selected some Satay Gai to share - marinated chicken grilled on skewers and served with peanut sauce.

It arrived in what seemed like minutes, beautifully presented on a side salad with carrots shaped like flowers, and the most mouth-wateringly delicious meat I've tasted in a long time.

To follow, my father selected Kaeng Kiew Wan, a traditional Thai green curry with coconut cream, and I opted for Kaeng Mussamum Gai - a mild chicken curry made with potatoes, cinnamon, cloves, nutmegs and onions.

We also chose a Pad Thai Far East, thin rice noodles with chicken, prawns, bean sprouts and ground peanuts, and some egg fried rice for good measure.

I had raised concerns about this being far too much for two people to share. Of course I was right, but the food was so lip-smackingly scrumptious we ate til we were fit to burst.

From the incredibly creamy Mussamamum, bursting with chunks of chicken, to the perfectly spicy green curry, it was an explosion of taste, texture, colour and utterly irresistible cuisine. And all for just £32.50 including a few cold Chang beers to wash it down with. What more could we ask for?