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Let's Eat Thai

Let's Eat Article Lead - narrow
Let's Eat Article Lead - narrowSupplied

Toss small cubes of crisp-skinned pork belly, kaffir lime leaves, beans and Thai curry spices for a palate-exciting pad prik king. Or take the vegetarian option with pad cha, burst-in-your-mouth Thai eggplant stir fried with chilli, tofu and house-made curry paste. Steamed fish balls are pearls of firm paste, dressed with finely chopped steamed greens, crushed peanuts and a sweet/sour light sauce. The richness of flavours continues in a dessert of pandanus-flavoured sticky rice topped with slices of egg custard. Top it off with smiling service and there are reasons aplenty to patronise this small, mutedly ambient restaurant.

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