Suburban Thai that punches well above its weight.
Something about this local Thai restaurant has locals hooked. It has to have something to do with the larb, all fragrance and spice and rolling heat, with crunch from cracked rice and satisfying chew from pork rind. Or maybe it’s the savoury pork and prawn doughnuts, crumbed and fried crisp then served with sweet plum sauce for dunking. Or perhaps it’s the warm welcome, which rolls into charming service throughout.
Expect to see regulars drop in to pick up their take away orders one night, or bring a bottle to share with friends the next. They might order the pad Thai, which although lacking just a little punch, comes shrouded in an omelette you chop through the noodles yourself, or one of a couple of curries and soups.
One dish that’s rightly set to repeat is the signature pork jowl, sticky and charred and served under a cap of locally sourced mushrooms with a fiery nam jim jaew on the side.
But one dish that’s rightly set to repeat is the signature pork jowl, sticky and charred and served under a cap of locally sourced mushrooms with a fiery nam jim jaew on the side – don’t skip it.
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