Pranna

Pranna Restaurant Review:

The owners of Pranna hope that it can be more than a pretty face, but when you walk into the two-level, 15,000-square-foot space, it’s clear that looks are a substantial part of the equation. Handsome dark wood tables, white walls with geometric cut-outs revealing gold flourishes and white banquettes give Pranna a very contemporary vibe. Pranna’s kitchen excels at finger foods, from a well-executed lamb slider gilded with green apple relish to something as simple as wok-fried cashews. Large plates may include seared scallops with spicy tamarind drunken noodles or Malaysian goat curry. Conclude the meal with makrut lime and tofu cheesecake or mango ginger flan.