This 30-seat fine-diner tucked away in the backstreets of Sydney’s Chinatown is dishing up some of the city’s best Thai street food and home-style cooking.
At the helm is Chef Narin Kulasa, who…
This 30-seat fine-diner tucked away in the backstreets of Sydney’s Chinatown is dishing up some of the city’s best Thai street food and home-style cooking.
At the helm is Chef Narin Kulasa, who worked alongside the renowned chef David Thompson at Long Chim Sydney, and has built the restaurant around two concepts: to source the freshest ingredients daily at local farmers and seafood markets, and (as the name suggests) to use pork fat as the main cooking fat, a staple of Thai cooking until commercial cooking oil became popular.
The result is a focused menu that changes regularly – sometimes daily – depending on what’s in season and available. Guests can expect dishes ranging from grilled pork jowl with smoked chilli nam jim and a Phuket-style curry of Queensland tiger prawns to papaya salad with salted duck egg and a whole deep-fried barramundi with mango salad and plenty of lemongrass, mint and coriander.
Pure joy as you wake to the sunrise. Awe as you make it to the snowy peak. A sense of adventure as you motor across red plains. The relief of rejuvenation as you wade into an alpine stream. Connection as you taste native, fragrant leaves. A sense of belonging as you return to your favourite holiday house. Freedom as you dash into the waves. Discover the endless feelings a visit to NSW can inspire.
