The restaurant leads by Khun Mai Busayarat , a chef from the South of Thailand , the region offers you the spiciest cuisine in Thailand. But no worries, Khun Mai adjusts her original recipes to line between Thai authenticity and the tats of Aussie’s taste.
Let me advice you not to miss Pla Nuang - a piece of steamed blue-eye trevalla served with a raft of sugar cane and a clear soup flavoured with dill and turmeric. The-salt- and pepper squid, Som Tam, and Tom Kha are to die for. For the drinks you should try the Samui Sazerac - a blend of Cognac, peach and Peychaud’s bitters, vanilla sugar and Laphroaig whisly and the Honey Soda Gin Gin (Plymouth,honey, lemonm soda and Ginger beer).
96 Oxford St, Darlinghurst, New Sourth Wales
Main dishes from $18.