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Christopher Wong and Frederika Low came from Malaysia to study at the University of Tasmania, hitting the books on computer science and accounting respectively. Originally from Kota Bahru on the Malay/Thai border and raised by a family of chefs and restaurateurs, Wong found he preferred the kitchen to computers and opened Royal Thai restaurant in the city in early 2008. He says that having grown up eating Thai-influenced food and living in Bangkok for two years, his aim, with himself and three young Thais in the kitchen, is to serve food that is as authentic as possible.
As seems par for the course for Asian restaurants, the menu is an extensive compilation that includes 17 appetisers, eight soups and 53 stir-fry mains of vegetarian, chicken, beef, pork and seafood among it’s pages. While many of the same combinations are repeated through the menu, it is the fresh, bold flavours and lively spicing of the dishes that most impresses. Sample the fragrant jump-out-at-you aromas and sourness of lemongrass and lime in the tom yum gai, the deep, intriguing flavours of the octopus marinade, the tingling chilli heat and mint freshness in the prawn salad and the rich sweet and sourness of the special red curry served in a coconut shell. The wine list might be small but it is well-selected and reasonably priced and the service comes with a friendly Thai smile.