Immersed in fragrant Thai basil, my teeth register pleasure at the resistance in long slivers of bamboo, and crunch in tiny green eggplants.
Gently cooked chicken thigh is also plentiful in this well-balanced Green Curry ($12), and it’s a steal at the price.
Executive Chef Guitar Salacheep has teamed up with Joy Suthawan, drawing upon their combined wealth of cooking experience at Sydney’s Thai big hitters, including the ever-popular Spice I Am.
They’ve thought about what Western diners enjoy, without compromising on heat or authentic Thai flavours.
So you’ll find the Grilled Pork Som Tum with Coconut Rice ($15) intensely sour, while the sweetness of Pad Prik King Crispy Pork Belly ($14) is cut with fiery bird’s eye chilli.
Rather than the usual three rubbery hockey pucks on a plate, Fish Cakes ($6) arrive sliced into a pretty salad.
Moo Ping Pork Skewers ($6/2 sticks) show off quality pig against a standout jim jeaw dipping sauce topped with roasted rice powder.
Quality is also key in Rump Steak Salad ($15), though if you don’t like your beef pink...
....Green Mango Soft Shell Crab Salad ($15) is a safer bet.
Whole Coconuts ($5.50), Thai Iced Tea ($4) and the Sweet Indulgence ($8) of warm glutinous rice balls stuffed with roasted coconut, round out the menu at this attractively priced newcomer.
437 Elizabeth Street, Surry Hills
Ph: (02) 9211 2521