Kao Thai  

Delight in the complexity of traditional aromatics

 

Dishing up delicious Asian delights, Kao Thai is so much more than it's quaint front of house demure. Owners John and Bee set up shop in late 2012 and have been busy ever since. The renovated space blends old with new and pays homage to Bee's homeland, Thailand. It's a family affair with Bee's brothers, Kin and Top, part of her Kitchen team. The trio know how to pack a punch with bold and subtle flavours and plenty of them. Staff are attentive and the atmosphere is warm and friendly. Among the hustle and bustle of Sydney Road, there is a real authenticity about this place.

  

Bee front of house

 

Eat: The menu is extensive and draws on Thai classics including curries, stir fries, seafood, salads, noodles and more. Ingredients are fresh and locally sourced. If you're after heat and fire, this place delivers on both fronts. All dishes, small and large, are good value and reflect a true understanding of the intricacies of well-balanced flavours. The peanut sauce is the stand out and well worth bottling as a take home. The steamed whole snapper was recommend and was by far the dish of the day. My sweet tooth rejoiced with many spoonful's of sticky rice and banana and coconut ice cream. Be sure to down at least one of Kao Thai's lemon or milk flavoured ice teas. The smoky flavour is like no other.

 

Fish cakes

Roti with peanut sauce (home-made)

Spring rolls (home-made) with chilli dipping sauce

Pad lemon grass with chicken and steamed rice (served separately)

Steamed whole snapper with mixed vegetables and coriander

Sticky rice with banana and coconut ice cream

Drink: The house speciality.

Kao Thai's lemon ice tea (home-made)

Hot Chilli Thai

Thai-ed and tested

A popular Thai restaurant on the Mount Alexander Road strip, Hot Chilli Thai consistently serves up favourites including panang and massaman curries ($15-20), tom yum ($19-22) and pad thai ($15-20). Thai-style stir fries are plentiful with seven options to choose from ($15-22).

I've been coming here for years. The dishes are generous, aromatic and phuket, adventurous as only Thai food can be. 

The traditional Thai decor is cheerful as are the staff.

The Moonee Valley area has exploded with new eating haunts in recent years. It's easy to be drawn to this place for the name alone as it is sure to excite any chilli nut. Well worth a visit.

Eat: The dine in menu is vast with your choice of 15 entrees, 23 mains and 7 desserts. First time diners, go for the roti bread with peanut sauce, pad puk with prawns (ask for cashews to be added, trust me) and the chicken panang curry. There's a takeaway menu and for locals residing within 3km, home delivery. Fancy BYO tipple, it's $2 corkage fee per person. 

Pad Puk with prawns and coconut rice (side)
Photo: S.Spasojevic

Pad Satay with chicken
Photo: S. Spasojevic

Acknowledgement: Thanks to S. Spasojevic for taking the foodie pics when my camera was out of action.

Tom Phat

Casual dining with contemporary Asian fusion
 

Local Brunswick institution, Tom Phat, delivers on all fronts of the surging 'casualisation' of contemporary dining.  Focusing on breakfast, try the famous roti omelette, the menu extends to both lunch and dinner and reins supreme on the liquid gold stuff; organic teas and fair-trade coffee.

 

From the bar, try one of the house classic cocktails or draw on the extensive wine list.  For the warmer months, there's even 'summer in a jug'.

 

With Buddha looking down on you from a corner of the bar, the dining space is warm and welcoming.  The service is equally as good. 

There isn't the novelty factor of Chin Chin, rather a traditional wok of delicious balanced tastes. 

 

Eat: Staple Thai dishes including Pad Thai and green papaya salad feature on the 'eat me' menu. Don't ignore the specials where you can find duck, calamari and beef that exemplify creative cuisine flair.

Calamari curry served with rice

Drink: Eye of the Tiger, fresh ginger muddled with lime & lychee juice shaken with white & dark rum.

Chin Chin

A fusion of up town happy happy joy joy

If you want to eat at Chin Chin, its first come first served at this stylish city diner. Relaxed dining, means that you won't need to book, however be prepared to wait curb side or pop in to Go Go bar downstairs as I did. A notable bar menu, prepared in the kitchen upstairs, serves up a selection of bite size treats befitting of any basement juke.     

Eat: Chefs Andrew Gimber and Ben Cooper have created a menu that is a combination of Asian influences, most notably Thai, with a bit of Chinese, Indian and a few other varietals to boot.

Propped at the bar, first timers (like me) are navigated through the selection of dishes, think soups, green stuff, curries, barbeque and a little bit more, with recommendations marked up on the paper place mat menu in front you.

At Chin Chin, it's all about having fun. An extension of this is the exotic and varied dishes, including the kingfish sashimi, each sliver was a burst of freshness; and wild barramundi which payed homage to the true flavours of Thailand.

Kingfish sashimi with lime, chilli, coconut and thai basil 

Wild barramundi wrapped in wrapped in banana leaf with coconut red curry, lime and thai basil

Steamed gai laan and sesame in oystersauce and ginger

Crunchy school prawns with nahm prik pla gapi, lemon basil and crudites 

Drink: A vast selection of 'Adults Only 18+' drinks are available. I opted for one of the seasonal cocktails, spring's Provence.

 

Yering Station Wine Bar Restaurant

Victoria's first vineyard shines with eclectic cuisine

Fresh regional produce denotes the modern cuisine at the contemporary stoned edifice that is the Yering Station Wine Bar. Head Chef Laura Webb-James culinary experience and journey through the East is influenced her style of cooking, modern. 

The seasonal menu compliments Yering Station wines beautifully. The original vineyard, planted in 1838, makes Yering Station a must see on any Yarra Valley tour.

Eat: The braised beef short rib took you on a journey through Thailand, while the orange glazed duck was the stand out of all three mains.

A real surprise was the side salad. The pomegranate proved a real burst of freshness and complimented the other elements well.



Olive loaf & dukkah

 

Orange glazed duck leg, spiced lamb sausage, pork rillettes, kidney bean cassoulet (Main)

Radicchio, goats cheese, pomegranate, witlof and watercress salad

Also tried, but not pictured, was the coconut cream and coriander braised beef short rib, garlic pomme puree, fried lotus root and lamb with pistachio, pine nut and peppercorn crust, cardamon honey baby winter vegetables. Trust me, it was delicious!

 

Drink: 2010 Yering Station Village Merlot and 2010 Yering Station Village Pinot Noir.