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Sukjai Thai

Everyone knows the golden rule of Thai: sweet, salty, sour, hot and, erm, flashy disco balls. That's the Sukjai recipe for success anyway - a super crowd-pleaser with ever-smiling staff buzzing around, a too-cute aeroplane mural on the wall and consistently good food. A mostly young crowd tucks into heaped plates of noodles and bowls of tom yum soup. Chef's specials (such as delicate, crumbly soft-shell crab with a tangle of vermicelli noodles and vegies and bursts of tanginess) are flagged on the menu with a love-heart. Pork spare ribs are hearty, the hot-chilli factor offset by the sweet stickiness of the sauce, while pork satay is tender with slightly spicy sauce.

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