My Thai

Thai restaurants are to suburban dining today what the Chinese restaurant was to diners in the 1970s - easy and everywhere - which is why it takes something special to stand out. My Thai has it. From the greeting bow by softly spoken, traditionally dressed staff to the beautifully decorated room, it's a stylish and tranquil space. At first it seems the menu offers all the standards, but dishes are lifted by superior ingredients and the care that has gone into preparation and presentation. A trio of soup (tom) includes a mild coconut tom kha gai to spicier tom yum gai and tom yum talay, the latter with a punchy but not overpowering hit of lemongrass. Barramundi in an aromatic red curry is layered with flavour, and lives up to its recommendation, while chilli lovers will enjoy the duck pad prik khing; rich and complex, with a brow-mopping bite. A traditional dessert of sticky black rice with coconut milk brings a monochrome close to a colourful experience.