PROFILE BY BEST RESTAURANTS
Chef and owner Mala Stocker brims with enthusiasm when she talks about her food. She is as passionate about cooking it as she is about her customers enjoying it. Your dining experience is also enhanced with the opportunity to purchase from a gallery of Thai home and kitchenware. The private dining room houses an array of trinkets ready for "take away". The decor is a pleasant look of glossy floorboards, ceiling fans and framed portraits of Thai royalty. Claret-coloured serviettes are fanned on tables that are set with ornate knives and spoons.
The menu's entrees offer money bag pastries richly filled with minced seafood and pork. Alternatively, you may like to try the rarely seen soup of po tak – a broth of spicy seafood with tomato and onion. Thai salads are great for their refreshing mixes of lemon juice, chilli and lemongrass. Yum pla muk, for instance, incorporates Spanish onion and shallots with butter-soft calamari. Hot mains are based around stir-fries and curries using the standard range of meats and seafood. Ginger pork appeals for its ingredients of salted beans and dried mushrooms, while the basil-roasted duck employs fresh chillies and garlic to work with aromatic herbs, making this a standout dish. Seafood brings over a dozen sweet or spicy variations including choo chee prawns which is an indulgently dreamy dish. There are only two menu-listed noodle dishes; one is Mala's much-applauded pad Thai. Many of Thailand Thai's loyal diners followed Mala to the restaurant's new Goodwood address. Put it on your restaurant to-do list and find out why.