Tucked away in a backstreet, this unassuming double shopfront belies the vibrant, creative dining that awaits. Owner-chef Damien Jones, a David Thompson alumnus, parlays his impressive CV and travels across Asia into an exciting culinary romp through Thailand and beyond.
Ordering a la carte is now an option, but the long-standing multi-course banquet delivers the full monty. A mandarin-based ma hor snack deftly melds chicken, prawns and peanuts into a punchy, sticky, tangy mouthful. Karaage swaps chicken for Western Plains pork marinated in soy, ginger and garlic, deep-fried, sliced and served with pickled ginger and a ginger-brine mayonnaise.
Bright and sharp gaeng som kingfish curry balances tamarind’s sourness with aromatic galangal and red chilli heat. To finish, French favourite creme brulee gets an earthy, nutty twist from black sesame seeds.
Good to know: Check social media for winter specials, such as ramen-only nights and take-home curry.
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Last visited: June 2026
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
