JALFREZI may have replaced tikka masala as the nation's favourite but when it comes to curry it's always Thai that tempts my tastebuds.

So when Chaophraya Manchester announced it was set to transform its dining experience with the introduction of a 'revolutionary' new menu, I was only too happy to sample it.

After arriving in Manchester city centre almost a decade ago, Chaophraya has survived the test of time unlike other fine dining restaurants such as Quill – formerly on King Street.

A number of neighbours have recently closed down including Grinch on Chapel Walks and Splendid Kitchen on John Dalton Street who laid blame for their closures at the feet of Transport for Greater Manchester due to the three-year long roadworks on Cross Street.

But it is clear the team behind Chaophraya are determined to keep with the times.

Despite visiting on a Thursday evening the popular Thai eaterie, off Cross Street in the city centre, was bustling, as visitors were welcomed into the rich, opulent decor with traditional Thai hospitality.

For those who may previously have been put off by the extensive and lengthy menu which made picking your food choices a tricky challenge then I would recommend giving it another go.

It certainly did not disappoint this time around.

Traditional favourites such as phad Thai, Massaman lamb curry and Tom Yum soup remain but everything is that bit more refined, with a sophisticated edge offering a mix of eclectic and contemporary dishes inspired by tastes from provinces including Chiang Mai, the Maeklong River and Khanchanaburi, along with the banks of the Chaophraya River in Bangkok - which also provided the inspiration for the restaurant's name.

Guests are now encouraged to eat in the traditional Thai way, whereby multiple dishes are shared by everyone at the table.

Signature dishes include chamber aged sirloin steak cooked on a Himalayan salt block, a popular choice with guests on the night I visited, and soft shell crab on a bed of mango salad.

I opted for a delicious yellow fish curry - not one for the squeamish as it comes served inside a whole sea bass - but it was fragrant and subtly spiced with the fish tender and perfectly cooked. This was followed by a refreshing mango meringue roll, fluffy meringue filled with Thai mango and passion fruit, the presentation made even prettier with roasted almonds and lightly caramelised strawberries.

Classic dishes with a twist, a creative cocktail list and attentive staff certainly makes for a delicious combination.