Reckon you’re bored with Thai food? Take your palate on a trip to North East Thailand as you sample the spicy chillies, fermented anchovies and sour tamarind notes of authentic Isaan food at Sujet Saenkham’s (Spice I Am) newest restaurant.
In a setting reminiscent of a Bangkok market...
....begin by unwrapping a fragrant package of Mok Gai Hua Plee ($12), a gentle, chicken curry infused with galangal, kaffir lime and lemongrass.
Then plump your lips with the fiery Larb Ped ($18) minced duck salad.
A bowl of steamed rice noodles Sen Loak ($5)...
...and a smoky plate of chewy Ping Lin ($10) provide necessary relief
(I never imagined I’d call ox tongue ‘relief’!)
After a positively pleasurable plate of sun-dried pork strips Moo Daed Deaw ($8), I embark on the protein-rich Egg Embryo Spicy Soup ($16).
The intensely hot and sour combination makes my eyes water and my nose stream. I am instantly convinced it could cure any illness. It’s challenging food - exciting and entirely unfamiliar - even to someone who’s visited (Southern) Thailand.
Even Som Tum Thai ($8) green papaya salad is a shock of green, vegetative, salty and hot – where’s the sweetness we’ve come to expect? Sujet keeps that for the dessert menu… and you’ll need one! I needed a tissue, and a heck of a lot of water (I tried drinking the 2008 Framingham Classic Riesling ($44) from the neighbouring Triple Ace Bar, but it only made the fire in my mouth worse.) Lucky the (only slightly amused) Thai staff are readily available to provide both.
202 Elizabeth Street, Surry Hills
Ph: (02) 9280 0364