PROFILE BY BEST RESTAURANTS
A loyal band of diners who have been gracing its tables since the 90s is good indication that Anna Haw's suburban Thai restaurant is doing something right. While its setting has benefited from a spruce-up in recent times (grey tubular chairs are in residence albeit now with soft tan suede upholstery), it is the reliably tasty dishes that keep bringing customers back. Eddie Lim has been the chef responsible for them since the early days while Anna's daughter Dee Dee has managed the front-of-house. Together, they bring a homey feel to the place, something that is further enhanced by two intimately-set dining rooms. Brass mirrors abound, some used as specials boards. Among them hang framed Thai tapestries. Tables are double clothed with two-tone linen and windows gaze onto the goings on of Duthy Street.
The sizeable menu holds all of the classics – curries, stir-fries, noodles, Thai salads and soups. There aren't any curve balls, just honest dishes created from snapping-fresh produce. Prik Thai talay is a good way to start. Barramundi fillet, squid and prawns all get the salt and pepper treatment and receive extra oomph from chilli, onion and coriander. Chicken devotees may like to try peek gai sod sai. In this dish chicken wings are de-boned and stuffed with the bird's meat. For a naughty treat go for "crunchy beef" which sees strips dipped in the deep fryer to emerge as mouthfuls of moreish crispness served with a "sweet, spicy and tangy" sauce. Vegetable plates impress with bean curd offerings. Have these stir-fried with Chinese broccoli and basil sauce, crisp-fried with peanut sauce or pad Thai style with noodles, bean sprouts and peanuts for best effect. There is a curve ball after all – liqueur coffee. Enjoy this un-Thai meal conclusion with a traditional dessert of pandan custard.