This little white box in the budding Llankelly Place dining precinct offers an idiosyncratic take on Thai cuisine that reflects the influences and interests of owner/chef Bee – Walailak Tantisak.
The dishes come from her Southern Thai farm heritage, but she’s enamoured with some unconventional Aussie produce too.
She unites them into tasty dishes like Lamb Panang Curry ($19) with nicely handled lamb cutlets that are not overpowered by creamy Panang curry, and balanced by coconut rice and an unusually gentle papaya salad.
The delicate egg-net wrapped Ruum ($6/2 pieces) is an underpriced and enjoyable entrée.
Ditto for the tender, tasty chook on the BBQ Chicken ($7/2 skewers) garnished (and accentuated) by long ribbons of cucumber.
Her Garlic Prawns ($20) are exactly what Thai people mean when they order prawns! They’re massive and suit the garlic, black pepper and chilli-flake treatment; with crisped carrot shreds adding welcome sweetness and crunch.
There’s even vertical integration on the small, unique wine list – hubby’s brother is a Brother at the only commercial vineyard in the world owned by the Catholic Church. Their Sevenhill Riesling ($30/bottle) is simple and soft for a year old Clare Valley offering.
Layered Coconut, Caramel and Pumpkin Custard Cake ($7) with a lusciously ripe mango sorbet seals the deal – bargain fusion that works!
Shop 7/ 24-30 Springfield Avenue, Potts Point (Enter on Llankelly Place.)
Ph: (02) 9331 3993
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