PROFILED BY DEGROOTS MEDIAThai Nesia has stood proudly on its Oxford Street corner for over 20 years, its neon sign a familiar icon for Thai cuisine that goes above and beyond the regular "eat-in or takeaway" joints that clutter Sydney's suburbs. This restaurant is always bursting at the seams with diners knocking elbows within the snug, yet elegantly decorated, dining room. Hanging daintily from the ceiling is an antique chandelier which, although gorgeous, is slightly at odds with the oriental theme. The curtains, too, are made with beautiful green Thai material but are draped in such a fashion as to conjure up images of an English drawing room. Once seated with a menu, however, your mind will take you on a culinary tour of the fertile lands of South East Asia.
A freshly shucked oyster topped with red chilli, lime juice and deep-fried eschalots begins your meal with tongue-tingling freshness. The betel leaf with prawn, fish roe, peanuts and roasted coconut pushes the flavour boundaries into another realm having detonated a momentary flavour explosion. When your tastebuds have settled, your waiter will serve you some steamed rice out of a decorative silver bowl while you spoon the vibrant stir-fries, curries and seafood dishes onto your plate. Roast duck fillet cooked in a home-made red curry with lychee and morning glory certainly has a bit of a kick to it while crispy fried soft-shell crab with green mango, mint, coriander, chilli and lime doesn't give the palate a break either. With awesome tastes like these it's easy to see why rice is such a stable food group in Thailand.
Annabel Wise