Spice I Am

Once a revolution, now an institution, Spice I Am has a reputation built on authentic food packed with powerful chunks of galangal, lemongrass and a fierce amount of chilli heat. Since opening in 2004, the only changes have been adding a few luxuries such as roast duck massaman curry and shredded banana flower salad. The chilli level has softened (or have we gotten tougher?), but queues still fill the street like an army of tween-pop fans. You’ll still feel rushed to get in and out, but it’s worth it for some of the best Thai food in Sydney. Ho mok – a steamed fish curry – is one knockout of many.