Dinner is calm, casual and friendly and perhaps a little more relaxed than the popular weekday lunches at this well-established Thai eatery in North Sydney’s CBD. The wraparound covered balcony amid the plane tress is serene on a balmy evening, but you can also sit inside the buzzy spacious room with its paper-topped tables, chilli-red walls and oversized flower arrangements.

Crabmeat and pork wrapped in light tofu skin are served with piquant plum sauce, authentically garnished with chilli flowers and Thai basil. Crunchy Thai whitebait (pla grob) comes accented with roasted golden coconut on super-fresh betel leaves. Sweet, sour and salty combine in twice cooked lemongrass chicken in a herbed sauce with a decent chilli kick, while pungent mix of dried shrimp, water chestnut and chicken.

On-the-ball service ensures the fragrant jasmine rice is constantly replenished from a huge burnished silver bowl. Finish by savouring the rounded sweetness of baked taro cake and coconut ice-cream.  

[Good Food Guide 2008 published by The Sydney Morning Herald]