Image: Reckon you’re bored with Thai food? Take your palate on a trip to North East Thailand as you sample the spicy chillies, fermented anchovies and sour tamarind notes of authentic Isaan food at Sujet Saenkham’s (Spice I Am) newest restaurant.
Reckon you’re bored with Thai food? Take your palate on a trip to North East Thailand as you sample the spicy chillies, fermented anchovies and sour tamarind notes of authentic Isaan food at Sujet Saenkham’s (Spice I Am) newest restaurant. In a setting reminiscent of a Bangkok market, begin by unwrapping a fragrant package of Mok Gai Hua Plee ($12), a gentle, chicken curry infused with galangal, kaffir lime and lemongrass. Then plump your lips with the fiery Larb Ped ($18) minced duck salad. A bowl of steamed rice noodles Sen Loak ($5) and a smoky plate of chewy Ping Lin ($10) provide necessary relief (I never imagined I’d call ox tongue ‘relief’!) After a positively pleasurable plate of sun-dried pork strips Moo Daed Deaw ($8), I embark on the protein-rich Egg Embryo Spicy Soup ($16). The intensely hot and sour combination makes my eyes water and my nose stream. I am instantly convinced it could cure any illness. It’s challenging food – exciting and entirely unfamiliar – even to someone who’s visited (Southern) Thailand. Even Som Tum Thai ($8) green papaya salad is a shock of green, vegetative, salty and hot – where’s the sweetness we’ve come to expect? Sujet keeps that for the dessert menu… and you’ll need one!
House
202 Elizabeth Street, Surry Hills
Ph: (02) 9280 0364
Thai $-$$
