If you love Thai food, it’s hard to find the right place that doesn’t disappointment, especially in your local area. Partly, it’s the using the right ingredients and traditions rather than an overly expensive meal that is too modern and loses it flare. Bring on the green papaya; the pineapple rice; the rich salad with coconut milk and shredded chicken.
I am a big advocate for receiving recommendations on where to go eat, drink, or even a service that I’m looking for. Local designer and resident of Tempe, Anthony Van Lam (AVL Designs) invited me to dine at his close friends restaurant, and was sure to have a great time.
Owner Irina Shaw has a natural sense of easy-going customer care, happy to give advice and talk in detail about what’s in each dish. That attention to detail is reflected by the rest of the staff.
“Cooking has always been my passion as there is no limit ones imagination and in Australia we are blessed and surrounded by wonderful fresh ingredients to create a dish”. Irina mentioned.
It’s an extensive menu ranging from curries to stir fries and from salads and soups. There were plentiful of dishes on the table and was worried how the three of us were going to eat everything? Not to worry, we took the leftovers as it was too good to waste. Have a look at the gallery of all the dishes on offer.
All you can see at first is an explosion of colour and art, but take your first bite to be amazed and intrigued. The Miang Pla Grob is served on fresh betal leaf and the crispy fish blended with the cashewnut and coconut. The Choor Muang is a signature dish, steamed violet dumplings filled with caramelised peanut. The peanut in both dishes are dominate, giving the entree a nice nutty flavour.
Our mains was a mixture of meats, Four Season Fish – whole fried barramundi with a tangy, spicy, sweet and sour sauce. A traditional Thai styled Baitong’s Red Duck Curry, Crispy Chilli Pork Belly with vegetables. Sounds at first as though it’s not one for the faint-hearted and, yes, some of the dishes had a good kick but, as with most Thai food, there’s enough in there to soften the spice blow.
Dessert tasting plate this is actually not in the menu but a great idea of sampling all their tasty treats – Vodka Chilli Chocolate Cake, Steamed Banana Pudding, Tapioca Pearl.
A restaurant that is very conscious of their diner’s palate, they are very obliging to alter the ‘spiciness’ volume, fantastic news for vegans and gluten-free patrons as dishes are available. But note, all the dishes may contain traces of nuts. When in doubt inform your waiter/ress of any allergies.
With that in mind my mouth was left atingle, licking my lips of the fresh, zesty, salty-sweet and spicy-fruity flavours; a meal that open up my senses and look forward to returning back with friends to enjoy the great service and food.
Lunch: Tues – Fri 11am – 3pm
Dinner: Tue – Sun 5.30pm – 10pm