Tawandang Chatswood NSW

Vermicelli and prawns in a claypot cook off.

When I was told that Tawandang, with its first base in Sydney along George Street in Haymarket, had opened another restaurant in Chatswood, on upper Victoria Avenue, just off the train platforms, I was thrilled.


My first thoughts were on the Thai styled pork knuckle, well done with a strong eye on German inspired beer, and on the charcoal grilled shoulder pork slices.   For these two dishes, the Chatswood joint carries on the tradition, reputation and taste on the day of my visit.  Some other diners have mentioned to me that the knuckle can be inconsistent at times and some have found it served dry.


That evening ,more than twenty of friends were attending a birthday dinner upstairs at this Chatswood restaurant.  I was impressed with the lay out and spaciousness of this level, with good views of the nearby high rises and shops near the station.   There is even a balcony and the inside is tastefully decorations and ornamentation on the walls.   It is relatively large for a Thai restaurant in Australia, but then Tawandang's roots in Bangkok have much larger venues.

The minced pork and century aged egg combination.

The Tawandang Chatswood is located at 426-428 Victoria Avenue, near the eastern side of Chatswood Rail Station, New South Wales.
Contact +61 2 9419 5144
Opening hours are from 8am to 10pm every day.
Artisan beers from Bangkok available.

The egg omelette lacked ingredients and did not live up to a zesty bite.

The claypot deserves a mention, I loved it.  You can have a similar dish for dinner at Cantonese restaurants but they charge more than a bit for this, so at twenty Aussie dollars a quip for a smaller offering, I thought it is a good way to sample this delight.   The vermicelli has an al dente bite to it at Tawandang  Chatswood.    It was not spicy but had more taste than some of the southern Chinese versions I have seen in Australia.

The stir fried Kangkong (south-east Asian spinach or Morning Glory in Vietnam) lacked oomph, did not have the required chilli paste bite and therefore flattened out.

Prawns simmering in a spicy soup.

The stereotyped dish in Thai cuisine is Tom Yum with seafood.   Our dining group had a more spicy - but also flavourful - related version but with fresh prawns and egg omelette, something akin to what you can  have at the Bangkok Restaurant in the Capitol Arcade, Haymarket (which has a more authentic bite to this dish).

Minced pork with so called century old eggs has a  southern Chinese origin and constitutes comfort food of childhood for many south-east Asians as well.  As you may know, these eggs are preserved for around a hundred days at the most and give a cured flavour.   Tawandang's version is about right, not over the top and not under flavoured, with just the optimal texture.

The knuckle served to us at dinner time was already thoughtfully carved out into bite sized pieces.  The knuckle can be served in the whole and that would have made a pretty picture, but then someone would have to cut it out.   We had to ask for serving ladles, something which many Asian restaurants have not quite got there as yet.    The staff were hard working and looked lively busy, but we sensed a bit of confusion over how many dishes went to the two tables at our dinner party that night.   I just thought it may have been teething issues for a restaurant that has only recently opened in Chatswood.   The kitchen is not visible to diners as in some contemporary places.

The Kor Moo or charcoal grilled shoulder pork slices.

Such is my enthusiastic view of Tawandang from its city based restaurant that I admit having visited and checking out Tawandang Chatswood twice on the same day.  My lunch group had eaten downstairs, a more packed lay out with tables mostly for couples.   If possible, ask for the upstairs seating and have at least four persons in your group to do justice to the food.   In the day time, we had a coconut milk laden soup that had mushrooms, chicken breast meat slices and chillies -  I found it appetising.   We also had stir fried noodles and a claypot of vermicelli with prawns.

A banquet feast one Wednesday evening in Chatswood's Tawandang, including the Choo Chee prawns (left of photo).

An independent review by Kevin Yong

My dish recommendations at the Tawandang Chatswood are as follows:

For entree, the Kor Moo or charcoal grilled shoulder pork slices; and

the claypot with prawns and vermicelli.

For mains, the pork knuckle spiced and marinated with unique Thai delights and one to accompany with the crafted beer.

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Check out my review on Tawandang Haymarket Sydney:


https://kindlyyours.blogspot.com.au/2015/10/tawandang-restaurant-haymarket-sydney.html

Chong Co Thai Miranda Westfield NSW

Huddled on an upper floor in a dining hub at the biggest shopping centre in the south of the greater Sydney area, Chong Co is best accessed from the same level rooftop car park.    The place has a variety of both food, drink and cocktails with a decor of a Thai theme, high raw ceilings and an over sized portrait of a young lady on an inner wall.   In the vicinity are a diverse choice of various cuisines.

Thai food can be tricky - the specific cooking reflects the origins, and may have influences from Chinese, Burmese, Malay and Indian styles.   Chong Co hails from the ACT, where there are more outlets and Miranda currently has the only Sydney branch.   The menu here seems to reflect standard items found in most Thai restaurants around Australia and New Zealand, with entrees like curry puffs, fish cakes and spring rolls; noodle dishes; soups like Tom Yung Goong; curries from Massaman to green and red versions; meats like barbecue chicken and roast belly pork.

The Pad See Ew that day (photo above) was a tad salty, but it came with bite-sized pork belly cuts, tasty and yummy.    Servings are good, service is fast and you can have a choice of seating by the glass panels to watch people go by or have inner chamber ambiance.  There were only two mocktails that day but I loved my Colada.   I am a fan of satay, so chicken skewers were ordered (photo below)  - the meat was nicely grilled but the sauce was a tad under in oomph and strength, though sufficiently peanuty.

We could not figure out why they had lots of packed noodles lined up on the shelves above the cooking bar.  I had expectations of finding an unusual dish here but it was not to be.   However, regulars find it reliable and consistent - and the drinks bar adds a jest to the cuisine, all with various levels of spice and kick.

Chong Co Thai is fully licensed and located at Shop 4004, Westfield Level 4, Miranda NSW.

Opening hours are from 11am to 10pm every day.
Contact    + 61 2 9542 7170



My impressions of Chong Co Thai at Miranda Westfield, NSW:
Ambiance: 3 out of 5

Customer Engagement: 3.5 out of 5
Culinary Delight: 3 out of 5
X Factor: 2.5 out of 5
Overall:    3 out of 5

 

Jarern Chai Boon Thai Cafe - Sydney

Khao Dtom Sen, with fresh rice noodles and pork short ribs in a clear pork based broth  (menu item 24 on the Rice and Noodles list.

"Watch the world  go by, be Happy."  These words are hidden somewhere in the small font, tightly filled up brown paper menu.   Welcome to the Jarern Chai Boon Cafe.

You are encouraged to not be shy about eating with your hands.   Brined, pickled and fermented creations are offered with still fresh herbs.   Lots of mince, crab meat, various salad or grill options and choices in condiments or garnishes.  Variations with condensed milk, brown rice bowls, sourdough, eggs, noodles and teas.

Coffee is by Single Origin roasters, Paradox Blends for shots and the Killerbee variety for milked coffee.  The former has bitter sweet chocolate, spice and forest berry undertones on the tongue.  The latter has notes of tropical fruit, toffee and dark honey.   Oh yes, there is also the traditional Thai coffee or red teas, in iced and hot servings.

Providing Sarni cuisine by day and Isaan fare by night, the Boon Cafe is a refreshing change from southern and central Thai food normally available in Western cities and in south-east Asia.   This north eastern Thai region of Isaan shares many similar cultural and cooking styles with Laos, Cambodia and Burma, but its base in Thailand is the Korat Plateau.

Signature drinks are the Tisanes - whether hibiscus, Pandan, sweet pickled plum, blue butterfly pea, lotus root, tamarind or bael  ( a kind of Bengali quince).  Not exactly the fillers in your suburban fridge.

I suggest commence with a reliable item like the crisp fried chicken wings (the Peak Gai Tod) or the air dried and fried marinated pork loin (the Mhu Daad Diew, menu item 14 on the Grilled and Fried list) with drinks whilst waiting for your mates to turn up. No alcohol is currently served at the Boon Cafe.   Then for mains, go for the spicy chicken clear curry with apple eggplants in Dill, lemongrass and chilli broth  (the Gaeng Ohm Gai, menu item 19 on the Soup and Curries list).  After this, see where your heart and palate take you further.

For breakfast, consider the smoked fish sausage with sliced pork, chicken mince and pieces of pork sausage loaf - the Kai Gatah  (menu item 1 under the Breakfast list ) or the Nahm Prik Nuum (menu item 11 under the Breakfast list) with soft boiled egg,  soft herb and pickled cabbage salad, spicy pork herb sausage, green chilli relish .

If you are aiming for something light for brunch or lunch, the congees are always a winner, with a crab version available as well.  For a quickie, there is always a sourdough or croissant with dried shredded pork and house smoked chilli relish ala Asian or if you prefer, with organic pasture raised ham and Provolone cheese.   The one item that jumps up to my attention under the Boon Cafe's snacks list is the Ice Bread, the Kanom Pung Yen, with choices in Japanese matcha,  Thai red tea,  Milo or just plain red syrup.   The crab and prawn cake is always a winner ( menu item 15 under the Breakfast list), garnished with mayo, smoked chilli relish and s soft herb and pickled cabbage salad unique to this cuisine.

For a  twist on standard dishes, try:
the Boon Omelette with a runny egg served with rice and the Jalepeno Siracha sauce
( menu item 8 on the Breakfast list ); or
a sourdough laden with stir fried minced chicken, holy basil, squid, chilli and fried egg  (menu item 19 on the Sandwiches list, only from 11am to 4pm); or
the fried rice with house fermented pork and egg ( the Khao Padt Naam, menu item 58 on the Rice and Noodles list); or
the chicken liver on skewers (the Tub Gai Yaang, menu item 3 under Grilled and Fried); or
the salads with salted duck egg, whether with corn or papaya  (menu items 44 and 45 on the Som Dtum list)

Several offerings are offered only at specific different times of the day or night.  The steamed bread with a Pandan flavoured custard ( Kanom Pung Nung); a concoction of fried red ant eggs, toasted ground rice, eschalots and soft herbs (the Larpb Kai Modt Daeng, menu item 29 on the warm salads list);  and the hot smoked Tilapia betel leaves, garnished with ginger, eschalots, lime, chilli and hot relish ( the Mieng Bpla Phao, menu item 38  on the warm salads list), are only provided from 4pm.

Away from the more exotic, there are:
crab meat pasta (menu item 21 under Rice and Noodles);
duck and rice with pickled ginger, greens and duck flavoured gravy (menu item 31 under Rice and Noodles );
 shredded and grilled chicken served with roasted capsicium, smoked chilli jam and roasted cashew butter (menu item 17 under the Sandwiches or Brown Rice bowls list );
fresh chicken with papaya salad (the Som Dtum Gai Todt, menu item 16 under the Sandwiches or Brown Rice Bowls list ); and
the familiar Yum Woon Sen  (menu item 36 under the Warm Salads list), spicy glass noodles  offered by the Boon Cafe with mussels, prawns, calamari, minced chicken and soft herbs.


My overall impressions:

Food:   The menu list is extensive, varied and offers an exciting discovery for many palates with a wide spectrum of dishes that can range from an unusual curry called the Gaeng Kanuhn, a literal cauldron consisting of pork short ribs, young jackfruit, Luffa gourd, lemongrass, smoked red onions, Acacia fronds, lemon basil and Tiliacora leaves (menu item 22 on the soups and curries list), to  the Padt Ma-ma. with chicken, cabbage, chilli and Mama egg noodles stir fried on a wok (menu item 56 on the Rice and Noodles list )   Many ingredients utilised are marinated, braised, smoked and  garnished, with offerings of daily specials on the menu and sourcing of several local ingredients.

Customer Engagement:   Young staff are quick on the step, beam smiles when when busy and make you feel welcome.

Ambiance:   Crowded, with little space between small wooden tables in a confined eating area, but reminiscent of street conditions back in the Old Country.   There are always people walking about, food ordered comes fast and one reflects at how much Sydney city centre has changed in the past twenty years.


X Factor:  With 63 food items, in addition to drinks, the Boon Cafe is already an eye catcher.  Prices asked for are reasonable, servings are moderate sized and so customers can try samples of several dishes.  The Boon Cafe is open very day the whole day long from 8am.  After a meal, you can do your grocery and fresh produce shopping of Thai related items, including kitchen utensils, many varieties of rice from Thailand and traditional cakes and pastries.


"Sometimes  a little pork crackling goes a long way for the soul."  So says the Boon Cafe motto. On my next visit to the cafe, a Thai mate already asked me to look forward to the DtumMa-Muang, a spicy green mango salad with pickled field crabs and fermented fish.  An acquired taste ? Maybe not, many backpackers already know this dish before they arrive in Sydney from south-east Asia.



The Boon Cafe is located at  425 Pitt Street, Sydney NSW towards the junction with Campbell Street and the Capitol Theatre.
Telephone:  612 9281 2114
Opening Hours: Everyday for breakfast from 8am to 11am, lunch from 11am to 4pm and dinner from 4pm to midnight.

Thai Street Festival - Annandale NSW

Cut seasonal fruits are always part of the Thai penchant for fresh and sharing.

The Thai Temple in Annandale, Wat Buddharungsee, is located at 49 Trafalgar Street.  The fair depicted above was held on the third Sunday of November in 2015, commencing at 9am and usually finishing up around noon.  It was a partly rainy day but that did not dampen the spirit and enthusiasm of the local Thai community and their friends.  Generous portions of food, non-vegetarian and vegetarian,  from starters to desserts reflecting the variety of Thai cuisine were made available to visitors.  Inside the temple itself, there were ceremonies conducted to commemorate Kartina and the offering of vegetarian food to the monks.  Thai Government representatives also attended.

Indian inspired Roti with a red chicken curry.

Rice vermicelli prepared with chili bits and shallots before pouring in the hot soup.

Two large woks bubbling along with deep fried chicken wings.

Two pawed buddies sit quietly with their owner and soak in the street carnival atmosphere.

A jacaranda tree blooms along Trafalgar Street in November.

A lovely idea of a healthy snack, with fresh veg and carrot sticks dipped into a mayonnaise.

Jellies galore, white and green, an ideal way to keep cool in the warmer season.  Great for kids.

Three choices of beverage ala Thai - longan fruit based quencher, milk tea and iced coffee.

Green beans brewed as dessert with cooked banana slices and coconut milk.

My favourite choices for this day in food were the Kuey Chap, a traditional Chiuchow influenced soup with rice based noodles and pig entrails; the chicken  satay skewers; the Koay Teow Thng, a hot served soup with rice noodles, small meat portions and shallots;   various steamed snacks and cakes utilising coconut milk; piping hot deep fried chicken wings; fresh fruit salads; Thai coffee;  fresh salads with mayonnaise; and Rotis accompanied by yummy chicken curry.  Some of the stall holders came from well known Thai restaurants around greater Sydney.   I must give a big thumbs up to the efficient, hard working and friendly volunteers present that day at the street fair.

Tawandang Restaurant - Haymarket Sydney NSW

 Mean grilled squid rolls.




The last time I had the four angled beans was in stir fries back in Georgetown, Penang island and so I was delighted there is a salad at Tawandang that utilises this unique ingredient.  The menu at Tawandang can be varied and extensive.  One can go for reliable favourites or try unique creations.    The Miang range has also extended to include prawns in the Miang Goong, with spoons petitely laid out to hold the leaves and the seafood.

There are Thai twists on Chinese items like Yong Tau Fu and Lard Naa.  To make the menu more user friendly, there is also a page suggested by Tawandang of recommended dishes!

Char grilled pork cuts - juicy with texture and a most uplifting flavour.

The pork knuckle served at Tawandang caught my eye because of its inherent crispy thin skin.  The prawn cakes were wallops of flavour encapsulated inside an outstanding batter.  The grilled pork slices have sufficient fat, its sauce is terrifically compatible and the meat tender as it slides into our mouths.  Its spring rolls has crab meat and the salted fish fried rice is accompanied by kale.  Bright looking king prawns sit on a hot pot of vermicelli.

TIME magazine acknowledged its Bangkok based parent restaurant in 2003.  The love for beer and good spicy Asian delights - what can more more potent to help one relax?





Prawn cakes with a delectable batter that swirls different sensations on the palate.

 Unassuming, hidden amongst the wide choice in Haymarket Sydney's Chinatown along George. What stands out significantly is the uplifting taste, its varied sauces - each different with each dish - and its German micro brewery roots all the way from Bangkok.  Top dish to me is the char grilled pork cuts - I am moved to another higher dimension in this world of juicy meats on the bite. I eyed the mussel Homok  but maybe next time!  Service is good and the dishes came out fast after ordering.  The tamarind based soup with omelette and prawns reminds me of the Bangkok Restaurant at Capitol Square nearby, but this version is more rewarding. Another must try is the German influenced pork knuckle, accompanied with sauerkraut and potato mash but with a Thai twist. And oh yes, the beers.  Lager, Wiezel or Dunkel?  

Good with brew - the Kung Ruean Keao, crunchy miniature deep fried shrimp, in the tradition of traditional insect snacks from Bangkok.




So is this Germany in Thailand or Thailand in Germany?  Whatever.  It does provide an interesting collaboration of East and West, but mainly East, primarily Asia-Pacific.   To me, the formula makes it stand out amongst the very competitive Thai culinary industry in Australia.   One may have enchanting hybrids in cooking, but what is significant is to provide outstanding taste.  That to me is what makes Tawandang top in my palate.  Whether it is an extra crunch, a carefully thought of sauce or the freshness of ingredients used, they all contribute to the overall quality of a dish - and I so far cannot find fault with any I have tried.   Next opportunity, I am looking forward to the pickled egg basil, steamed seafood mouse - Homok on mussel shells -  and deep fried Barramundi.

A most unusual but tasty Pork Knuckle or the Ka Moo Tod.
German in origin with mash and sauerkraut served, but served with a Thai spicy sauce.

The Sydney outlet is the smallest in its chain - it follows in the layout style of many Thai food establishments by having an open counter, cultural tinged lighting bulbs and a wooden feel.  The printed menu has impressive photos of the dishes and that makes it simpler to choose.  Its shop front can be understated but like in Thailand, provides a copy for the current menu for street passers-by to browse through.   The evening my dining group of four persons visited , there were many guests of Thai background, some with their non-Thai partners.  A queue formed outside by twilight even on a week day.   

After work and but took early for dinner, I refuse to go home!

Tawandang Restaurant Sydney is located at 706 George Street, in the section between adjacent Goulburn and Campbell Streets.
Telephone: 612 9211 0138
Opening Hours: Sundays to Wednesdays 11am to midnight.
Thursdays to Saturdays 11am to 1am.
Reservations taken.

Tawandang's original home is in Bangkok, with two outlets.
RAM INDRA
51/199-200 Moo I Khwaeng
Ladprao, Bangkok 10230
Telephone: 0-2944-5131-2
Opening hours 5pm to 1am.

RAMA 3 (opens in 2005)
462/61 Rama 3 Road
Yannawa, Bangkok 10120
Telephone: 0-2678-1114-6
Opening hours 5pm to 1am.

Both outlets in Bangkok are large restaurants with nightly shows and popular for birthday celebration gatherings.


In Singapore, Tawandang Microbrewery opened in 2009 and is at Block 26, Dempsey Road, Tanglin with live bands.
Telephone: + 65 647667

Green Peppercorn Civic Hotel - Sydney CBD

The captivating Miang Kum bouquet as entree.

Caution  - the chilies are hotter here than in most other restaurants in Australia, but let us proceed.

The Miang Kum or betel nut leaf wraps, with finely prepared fresh ingredients, so easy and light on the appetite, came out like miniature flower bouquets.  Oh yes, there was much generosity in providing so much to wrap the dark green leaves in.  We could detect peanuts, crab meat, fried shrimps, crunchy rice, small tomato cubes, chilli, ginger and lime as we bit into the wraps.   Healthy, exotic and stimulating!

Petite, colourful and healthy, this dish was like eating from garden produce.   However, we were in down town Sydney, with the World Square sign clamouring for attention through our early 20th century bay window, looking down at a busy Goulburn Street leading to Chinatown and Darling Harbour.  We were fortunate to have been allocated a side round dining table, to me it was both at the same time grand and cosy.  After climbing two flights of stairs to the first level, from a side entrance to the Civic Hotel along Pitt Street, we entered another world, Indo-Chinese, with a Buddhist presence, where fresh aromatics and the art of marinating meats reign supreme.  Spicy food with alcohol on a Friday evening to de-stress and recover from the corporate world?  This is the place.

Pork knuckle braised in Asian flavours for around AUD30.

Pork knuckles to me have always brought fond memories of Oom Pah Pahs and German boutique beers.  The pig is a significant economic animal on the plains of northern Thailand and Laos, so in a way I am not surprised there was this attractive looking roast pork knuckle soaked in the most pleasant of gravy on our table.   Both John and I love our crackle and pork knuckle - and the meat underneath was moist tender, yet with the roast effect.  It was like Christmas lunches all come together in July! The knuckle was firm on the bone.  This variation of the Khao Kaa Moo was an eye opener to me, no more shall I associate knuckle with just Chinese and German recipes.  This Thai/Laotian knuckle has to be cooked smokey, five spice powder is rubbed in, coriander roots and palm sugar are important for taste and the skin has to be cleaned of any pig hairs - not necessarily in that order.


Duck red curry ( Kaeng Pad Pett Yang) laden with lychees and pineapple, bathed in a coconut milk, is now standard fare in many Thai restaurants across Australia, in small towns and large.  Some are over laden with creamy coconut milk; here the flavour is more subtle and the roast duck not oily at all, with firm lean portions.  This is a curry best eaten with steamed Jasmine rice - we had three enamel coated containers of the carbohydrate, truly reminiscent of what you have in south-east Asia.  The curry had aromas and flavours of fresh kaffir lime leaves, basil and fish sauce.  What caught my eye is the practice of placing long whole red chilies in the dish - and the presence of two variations of the eggplant - apple and pea.

Chip doing the honours for us, carving up the pork knuckle.  Edwin, Bob and John watch on, with Jacob stretching his white shirted arm.

Even if working in Sydney CBD, I had never stepped into the Green Peppercorn restaurant on level one of the Civic Hotel.  So we seized the occasion to have a lunch with Chip before he relocates to Adelaide, sister city to my hometown of George Town on Penang Island.  Farewells are never easy, breaking the stupor and pace of things we somehow can take for granted - it also brings to the fore, change management, the importance of enjoying the present and appreciating what each of us have, especially in non-monetary things like good amiable friendship and interaction.

I was cheeky enough to ask Chip what he missed about Sydney and what are his fond memories, at this juncture, of living in this Big Aussie Smoke.   Chip gave fair comment, he observed that Sydney can be a cold city and like all big metropolitan areas around the world, it can be every man for himself and his interests.  Chip did add that everyone he has got to know in the City Lunch Australia group has definitely made Sydney a much warmer and hospitable place for him in his experience.   That includes those who could not make it to the Green Peppercorn that day - Dee and Zoe were overseas,  Michael lives interstate (he phoned in during the meal), Sari was not feeling well, with Sally, Angie  and Raymond working outside Sydney CBD.

Chip related how he had to ship over to his Adelaide family what was then a rather hot item from Sydney in some of the years he was based here - Krispy Kreme doughnuts.  We can all relate to that - the hype, the rush, the excitement and the tastiness that was the American stuff.

Chip summarised by observing that it has been a fantastic ten years Sydney side.  So in turn, Chip,  each of us wishes you well in an Irish way - "May the road rise up to meet you, may the wind be ever at your back.   May the sun shine warm upon your face and the rain fall softly on your fields.  And until we meet again, may God hold you in the hollow of his Hand."

Tony did drop by with his daughter to say hello, and that was when I first caught up with Tony after so many years!  The Green Peppercorn meet up was at once both to say a temporary farewell to one and reunite with another, a bitter sweet experience.  The Buddha is often quoted as saying "The only constant thing in life is change".

Marinated and charcoal grilled ox tongue offered with "Mum's special home made sauce" - memories of a different culture.

Ox tongue! Now my Latino mates would love this, although in Argentina and Mexico, these are served in large pieces. What we got from the Green Peppercorn were sliced in bite size, but the taste was unique, together with the serving sauce, the Jaew Som.  Hey, believe it or not, shredded papaya is utilised here to flavour and tenderise the ox tongue when preparing this dish.  The marinade for the ox tongue also has both black and white pepper, the must have south-east Asian fish sauce, Chinese inspired soy and oyster sauces, minced garlic cloves, diced onions and a sprinkling of sugar and salt for taste.   The Jaew Som is based primarily (again) on fish sauce, garlic cloves and lime juice, but includes the aromas from finely chopped bunch of coriander (roots and all), red bird eye chilies and shallots.  The Green Peppercorn version is rewarding, wholesome and addictive.

Som Tam, the papaya salad that travellers get to love on a Thai beach or fancy hotel, is a treat for the palate. Out of the five sensations, this iconic dish assures you spicy, sort and salty!  We opted for the Laotian version at the Green Peppercorn as you do not find this easily in Australia.  The cherry tomatoes, chili bits, sour lime and fish sauce were all there to accompany the thinly julienned papaya, so what was different?  Maybe the mortar pounded crab paste, more likely good mortar and pestle techniques to get the juices, texture and flavours of all the various ingredients going. I am told that if you do not have papaya, use cucumber instead and never mangoes for this particular salad, as the texture of cucumbers and papaya are more alike.  Never utilise the blender for such preparation as the outcome can be so different and too liquid.  Salads are to nurture the appetite for meats and seafood.  My Thai friends say the Laotian version of Som Tam does not taste sweet like in the Thai version.  I did find the Laotian version of papaya salad not so sharp.

Papaya salad ala Laos.

Would I return?  Admittedly yes.  I am eyeing Som Moo (cured pork),  the charcoal grilled satay skewers, chicken feet salad and the Yum Womsen, the heady mix of vermicelli salad with bits of meat or seafood and aromatic herbs.
What is the mood there? Casual, busy and adventurous.
How is the ambiance?  Office gatherings, families, Gen Y energy and pub hotel.
Seating:  Retro.

Business model:  Practical pricing, cocktails with food, city buzz.

Dress code:  Aussie informal.
Compulsory for males:  The pork knuckle cooked in northern Thai style.
Compulsory for females: Cocktails and the Som Tam salad.
Rush hour: Fridays, weekends.
What is the X factor here?   Back packing and family cooking memories.



The Green Peppercorn at the Civic Hotel is located upstairs at 388 Pitt Street, Sydney CBD, near the
corner with Goulburn Street, just behind World Square.
Telephone: 612 8080 7043.
Opening hours are from noon to 3pm for lunch every day and for dinner, from 530pm every evening, they have a fixed time for last dish orders.


Green Peppercorn is also at the Fairfield Hotel at No.1 Hamilton Road, Fairfield, south-west of
Sydney CBD.

Kindly Yours visited this Fairfield restaurant in November 2014.
http://kindlyyours.blogspot.com.au/2014/11/green-peppercorn-fairfield-hotel-sydney.html?view=timeslide

Kinn Thai Wollongong NSW

Look up at the ceiling as well.

Keen on Thai.  I loved the grilled southern styled chicken thigh fillets. They are not over oily but full of flavour!  Tables were filled up even on a week night.  The lemon grass squash I chose was a bit under and I then reckoned I should have had a beer like Michael.

Curries were restricted to green, red and Massaman, the troika of best known Thai curries to Aussies.  Entrees had variety of choice from curry puffs to chic wings but not the desserts.  Staff members were quick on the go and friendly.  Next I may try the Pad Thai.  On the most recent visit, with the Campbell family,  I sampled the grilled pork ribs, a must have I say.

I reckon bookings are essential.  There are both indoor and outdoor seats, but for the latter, you can be right in the face with possibly busy vehicular traffic on Keira Street, depending on the time of day or evening.  The restaurant is located as part of the revamped GPT shopping centre, sited in the midst of different restaurants and cafes.  In the middle of Wollongong city centre, Kim Thai is easily accessible after some shopping.  Every time I am there, the kitchen staff (mainly male) are often as busy as the (mainly female) wait staff.  There is a prominently placed bar counter for the cocktails and grog to accompany our palate with all these spicy stuff - it is easy to recall memories of Phuket or Bangkok.

Sumptuously prepared crab and prawn rolls.

The Kinn Thai outlet in Wollongong is one of a chain, with other restaurants in NSW (Kotara and Castle Towers), Queensland (Westfields in Upper Mount Gravatt and North Lake) and the Canberra Centre.

The menu is comparable to Thai restaurants in the Big Smoke (aka Sydney) and there is the familiar Tom Yum soup, grilled meat satay sticks, salt and pepper squid, Massaman beef curry, stir fried Pad Thai noodles, red duck curry, basil flavoured chicken and the popular soft shell crab with papaya salad.  Michael tells me he likes the stir fried spicy noodles and I can understand why, it is yummy, though different from the Pad Thai.

There are also suggested set menus to ease the selection process but I prefer ordering ala carte.  Less spicy variations include the crispy pork belly, duck pancake and seared scallops (all more Chinese I must say). On the other end of the scale is the Crying Tiger Salad.  Vegetarians are recommended to try the pumpkin for mild preferences or for more spicy, the stir fry with green peppercorns.

Generous serves of grilled pork ribs.

There are hidden gems offered though like the Miang Kam, a kind of entree salad, consisting of betel leaf holding some crunchy and flavourful bits like nuts, dried shrimps and more.  As can be expected, the drinks have fascinating names like  Rambutan Mule, One Night in Patong Beach and Sugar Daddy.

Birthday celebrations seem to be the forte at this Wollongong outlet and the staff know how to churn up a celebratory mood with sparklers and music, often  with diners at other tables joining in to cheer the birthday person.


Kinn Thai Wollongong is located along the Keira Street frontage of the GPT shopping centre in Wollongong City Centre, with neighbours like Coco Cubano and Grill'ed.  Access can also be made from Coles supermarket down one floor in the centre.  Kinn Thai is a stone's throw from the start of upper Crown Street Mall.

Address:  200 Crown Street, Wollongong - this reflects more of the address of the GPT Shopping Centre, of which Kinn Thai is part.
Telephone: 02 4229 3407 and 02 4229 4417

All hands on deck!

Atom Thai, King Street, Newtown - Sydney NSW

The Miang Kham, a delicate appetiser with betel nut a the star.

Texture, taste and twist - is that what we anticipate in any cuisine? Perhaps we also appreciate the clever and subtle use of ingredients, how they blend together in the dish presented to us and how they make an impact on our palate and overall dining experience. Some city centre establishments face constant pressure on space, costs and turnover. Some may take short cuts in pre cooking some of their menu items but such a practice can impact on a discerning diner.  The variety of multi-cultural items on the food scene in Australia means customers may compare with their experiences from traditional settings back in the source countries.  The subtleties of ingredients produced in Australia can make a difference.  Some resort to experimentation and fusion, thereby bringing diners a new dimension and a whole new world of possibilities.  Some diners do not care so much for the food as the quality and flow of the drinks and company.  Some relax because the staff make them feel mellow and others can be highly strung sparked off by one perceived or actual attitude.  All food establishments want regulars to come back, to yearn for their signature items, to spend on their high margin menu dishes and to more than just survive in a fast changing and demanding business environment.

Sago in coconut milk on the glass with ice cream (foreground) with black glutinous rice accompanying mango slices (background)

Atom Thai does not have too many dining tables but is adequately sized in space-conscious Newtown precinct of the greater Sydney area.   The demographics are ready to eat, there are out of towners who come to Newtown occasionally to have a night or day out and the variety of restaurants just means competition for the dollar in the pocket.  I had a birthday treat from a  close cousin and family there recently - and enjoyed three specific dishes: salmon with papaya salad, the Miang Kham and the appetising belly pork stir fried with a relish.  Miang Kham is a uniquely Thai entree that blends a bit of salad, a bit of appetiser and a bit of dash. It can be viewed as an exotic Thai experience, but growing up in Penang island, where there is a sizeable but minority population of Thai origin, this isa familiar item to me.  The best version of this snack to me is home made but it can be found readily in any street market in any Thai conurbation. Kham means to bite and Miang refers to items wrapped in a leaf. Ingredients like ginger, garlic, small dried shrimps (hay bee in the Penang Hokkien parlance), roasted peanuts, roasted coconut shavings, red hot bird's eye chill, shallots are prepared and gathered before the folding process.  The origin of this item suggests a fusion base as the recipe came form an area bordering between Thailand and Burma.  It is popular for festive occasions and fairs, and has variations in Laos and you may have sen its cousin, the Miang Pla, with fish inside, if you have been backpacking in upper South East Asia.

Salmon with papaya salad beside the tasty pork belly (background) and the duck curry (foreground)

Staff are smiling and friendly at Atom,  with the place filling up fast by 630pm on a Sunday evening.
Located at the western end of King Street, nearer to Sydney University campus, it is one of several Thai cuisine outlets in this varied part of Sydney.  An interesting observation about Atom is the absence of overloads of  sugary tastes in their savoury dishes, something which Thai outlets in Australian suburbia has a potential and real risk of.  The clientele that evening we were at Atom was predominantly Caucasian, but of all ages.  I noticed the quality of the ingredients and the care with which each dish was served.  Although I am not  a big fan of glutinous rice, I enjoyed the bite of their steamed black rice dessert, accompanied by a tangy mango.   Thai cooking plays on the diversity of herbs and spices and the challenge is to get a balanced and yet interesting sensation for the diner.