PROFILED BY DEGROOTS MEDIAAmong all the pokey little shops and eateries that Crown Street is renowned for, Yai Thai stands tall and unashamedly takes up more than its fair share of real estate. With a floor to ceiling folding glass wall dividing the dining room from the sidewalk, Yai’s guests are treated to a front row seat of the parade of passers-by, rain or shine, summer or winter. Yai Thai dabbles with a menu that combines the familiar with the unknown. They still cater for those who hanker for a typical pad Thai and green curry fest, but their true aim is to bring the more authentic and less recognisable recipes to the forefront of the table.
Tempura-style mussels cooked on a hot-plate then mixed with egg and crisp bean sprouts served with hot sweet sauce, are labour intensive and take 20 minutes to cook, but are well worth the wait especially if you snack on some fresh crab and tofu spring rolls with a tamarind dipping sauce in the meantime. Sago, prawn and peanut steamed dumplings with crisp garlic flakes and coriander leaves give an insight into some more of the exotic flavours that Thailand conjures up, as does shredded banana flower cooked in sweet chilli paste, tamarind juice, fried onion, crushed peanuts and lime leaves with king prawns and coconut milk. Pair your meal with the nation’s favourite vegetable dish, composed of morning glory with chilli, garlic and yellow beans. With flavour combinations like these, all signs suggest straying from the classics and taking a culinary trip into uncharted territory.
Annabel Wise