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Tuk Tuk Real Thai

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A cut above your average local Thai, this tiny eatery offers slick decor and a menu of subtly flavoured favourites, with a few adventurous combinations - all at Bangkok cheap prices.

Editorial


The profusion of Thai restaurants in Sydney has done a bit of a disservice to the cuisine, in a way. It's nice to see restaurants like Tuk Tuk putting a bit more effort into their food and decor, and while there's nothing too exotic or ferociously flavoured on the menu here, authentic tastes are well represented, along with high quality, fresh ingredients. Thai sauces and curry pastes are often quite elaborate, containing a vast cocktail of ingredients that give them their robust, complex flavours. Unlike some other budget-priced establishments, they are prepared fresh daily here; there's no bottled, pre-made stuff in this kitchen. The dining room is split over two levels, with an open kitchen and cafe-style seating on the pavement outside.

 

To begin, there are light and luscious crab and prawn dumplings with sesame, soy and palm sugar dressing, individual scallops in mild red sauce with kaffir lime leaf, or the wonderful tawd man plaa: spicy fried fishcakes as only the Thai can make them. Mains include salad, soup, curry, seafood and noodle dishes. Try the banana flower salad with coconut milk-poached chicken, duck and pumpkin stir-fry with Southern-style curry; chilli ginger Balmain bugs; or sweet masaman curry with lamb and potatoes. Rich, super-sweet black sticky rice with lychees and coconut milk make a delicious finish to the meal.

Fiona Davies, February 2006

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October 24, 2009


We are regulars at tuk tuk - mostly take away. There are a lot of thai restaurants in the area, but these guys do some magical things with lamb cutlets in particular. I don't think there are any sheep in thailand... this is probably the reason!

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