Tamarind Springs specialises in traditional Indochinese cuisine. The Restaurant is best described as an immediately accessible respite to restore and rejuvenate. Encircled by unsurpassed natural beauty, experience a visual and sensory feast that has topped the lists of numerous gastronomes.
Fashioned after traditional houses and adorned with stone-carved statues and traditional paintings, it exudes an air of Asian elegance and evokes a sense of being away from Kuala Lumpur.

The team is led by a pioneer of Tamarind Restaurants, Executive Chef Somkuhan Wandee from Chiang Mai in Northern Thailand. The very first chef who opened Tamarind Hill Kuala Lumpur in 1999 and Tamarind Springs over a decade ago, Chef Somkuhan continues to play a key role in maintaining the Restaurants success.