THE DISH: Four Seasons. $17.95 (dinner only)

THE RESTAURANT: Thai Room Restaurant

They call it the Four Seasons after the four different types of seafood in the dish. A crisp, lightly fried fillet of tilapia anchors the dish, surrounded by jumbo shrimp, scallops and rings of squid, topped with a mix of crisp veggies and served in a homemade red curry and coconut sauce with white rice. I ordered mine without adding any extra spice and it was a nice, slightly sweet sauce with just a touch of warmth from the red curry paste. For the more adventurous, the restaurant can prepare the dish from a 1 to 5 level of spice.

“I like it hot,” says co-owner Patty Ekkhot, a Bangkok native who worked for 10 years at Wattana Thai in West Palm Beach before opening the Thai Room with her husband, Ken Ekkhot this May. “Curry is really our signature and the red curry sauce is a homemade recipe from my mother. I like the creamy coconut milk sauce mixed with the spice from the red curry paste. I like to add more spice for my taste, but I usually recommend other people to order extra spice on the side.”

THE INFO: Thai Room Restaurant serves lunch and dinner daily from 11:30 a.m. to 10 p.m. Monday to Friday, and from noon to 10 p.m. Saturday and Sunday in the Lake Point Centre at 6901 Okeechobee Blvd., West Palm Beach. The Four Seasons dish is available during dinner only, starting at 4:30 p.m. Phone: (561) 689-1830.