Don't mistake Mork's on the Kingston Foreshore for another generic Asian restaurant. Chef and owner Mork Ratanakosol and his family are shaping modern Thai food in Canberra with updated takes on their home cuisine.
What we like about this sleek eatery is the fact that we've got Thai dishes given a modern spin by someone who's actually Thai. A bowl of squid is savoury with chilli jam and a 65 degree egg while curried crab on a square of roti is filled with the sort of flavours that keep you coming back.
Main dishes are a little more traditional with a tender Massaman curry served with triangles of thick, peppery toast, though a family style Thai omelette drizzled with chilli sauce tends to be a little one note.
It's second generation Asian Australian - R&B plays through the speakers, the wine list is geared specifically to the food and not a cobbled-together job with half a dozen generic vintages, and service is slick and attentive. The popular egg in hay dessert is soft and sweet - condensed milk, pashmak, coconut ice cream and two cones of crisp roti - and this time around is joined by a couple of other new dishes, such as a Western style chocolate cheesecake.
18/19 Eastlake Parade, Kingston, 6295 0112, morks.com.au