Thai Riffic
Editorial
In the mood for Thai with a twist of class? Well that’s just terrific – or Thai Riffic as the case may be. The Crows Nest branch of this restaurant chain occupies a busy, dark-toned space in the centre of the Lower North Shore suburb. Offering a range of variously shaped, funky seats, an open kitchen that lights up when the chefs play with the flames of their sizzling hot plates and a bar that sizzles just as brightly with a selection of cocktails, wine, spirits and non-alcoholic drinks, it is a destination for your senses. But don’t stare around for too long – the real treats await you on the menu.
Spread across a few leisurely pages, this presents a good selection of the token favourites – noodle and rice dishes (the pad prawn Thai is particularly worthy of a mention), curries (Penang, green, red and so forth) and stir-fries. But what earns the restaurant its playful moniker is a selection of chef’s specials. Try the ped num bouy (roasted duck served with a blended plum sauce spcied with garlic, cinnamon, star anise and served with shiitake mushrooms and stir-fried bok choy) or the ever-popular pla muk tod (deep-fried salt and pepper squid served with crispy noodles and dressed with a sweet tamarind sauce). Just be aware that the servings are quite generous, so unless you’re ravenous it’s a good idea to share a few dishes with friends. Pair your selections with a drink from the bar or bring your own bottle of wine and while the evening away.
Agnes Gajewska, January 2010
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gerard
April 27, 2008
Very slow service. Our table was almost ignored on a busy Saturday night. Several mains did not arrive at all, and neither did any of the ordered rice. Food was worst Thai we've experienced. Massaman Beef Curry was 2 huge lumps of tough beef. Once we complained we received no further table service from staff. Very bad experience not to be repeated.
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