Spice I Am
Editorial
Spicy you are! For strong Thai flavours that don’t make compromises, pop in to Spice I Am restaurant and plough into bowls of authentic Thai fare for the real, gritty taste of South East Asia. After opening in 2004 to the rapture of Thai diners, Spice I Am has since garnered a strong reputation for dishing up the best Thai food this side of Khao San. It may not be a particularly glamorous choice of location, wedged between backpacker joints with the noise of traffic stemming from Wentworth Street, but you’ll be hard pressed to find such delicious fare at such low prices anywhere else this close to the city. The small, square dining room has kept things simple, with a few splashes of paint, a smattering of traditional artworks and several bushes prettying up the pavement. The restaurant’s wooden tables are eternally crammed to capacity – even on weekday lunches when you’ll find students rubbing elbows with office workers.
Owners Padet Nagsalab and Sujet Saenkham opened with an aim to treat Sydney palates to authentic Thai cuisine – and, judging by the restaurant’s swag of awards, they have certainly succeeded. Steering clear of the all-too-often watered-down tastes of Thai cuisine in Australia, the Spice I Am kitchen offers an extensive menu, ranging from fiery curries such as the signature Jungle with a citrus twist, to sour tom klong soup and kaffir lime-infused pad prik king crispy pork belly. For a scorching taste of Phuket, tuck into another signature, pad cha; kaffir lime leaves, chilli, peppercorn, basil and Thai eggplant create a colourful flavour explosion. Spice I Am indeed! Cool the palate with a young coconut juice or lemon ice tea, or make use of the corkage-free BYO. Keeping true to the authenticity of a real Thai eatery, Spice I Am takes cash only.
Lauren Barker, November 2008
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