The smoky aromas of this grilled baby octopus combines beautifully
with a sweet and spicy seafood sauce.
There are literally hundreds of Thai restaurants all over Sydney and to find a good one apart from the notable stalwarts can be challenging at times.
But thanks to an invitation from KC and Molly, I am here to check out a Thai restaurant in the heart of Chinatown. This restaurant ought to be good because they have already visited the week before and are coming back again today.
This restaurant prides itself on southern Thai flavours where the food is spicier than other regions of Thailand. The owner Chalio Tongsinoon arrived in Australia back in 1973 and is passionate about keeping the flavours of his home province alive in Sydney.
I suspect cornflake caramel displayed at the restaurant counter is an addictive snack on top of being a staple for breakfast.
A specials board tempt us with delights of the day and a grilled baby octopus with seafood sauce catches my eye.
Central Otago in the south island of New Zealand produces some of the best pinot noir in this region but a 2013 Quartz Reef pinot gris holds its own with a ripened pear aromas on the nose.
The palate is luscious yet dry with bursts of stone fruit flavours so suited to the exotic flavours of Thai cuisine.
It’s just past noon and the dining room is barely warming up with a sprinkling of diners.
Pipis with fresh basil and chilli jam
Stir fried pipis are spicy and tangy in a rich chilli jam sauce. Fresh Thai basil leaves add aromatic herb flavours that beautifully complement our pinot gris.
Deep fried chicken wings
Deep fried chicken wings are crisp and steaming hot inside. They are good enough on their own without even dipping into sweet Thai chilli sauce.
A whole pork knuckle is majestic with preserved asian greens, caramelized onion and chilli lime sauce.
First steamed and finished off in the fryer, the skin is crisp though I find the meat a little dry and chewy.
Grilled baby octopus
The smoky aromas of a grilled baby octopus combines beautifully with a sweet and spicy seafood sauce.
Deep fried red spot whiting with turmeric
I pick one up with my fingers and they are aromatic with turmeric. Crisp and crunchy, the head is the best part and I devour this baby whole, right down to just the remnants of a backbone.
Green apple with soft shell crab
Green apple matchsticks are tossed with Spanish onion slivers, iceberg lettuce, chilli and crispy soft shell crab for a spicy sour salad that is so appetizing.
These kind of disco flavours on the palate are hard to match in any other cuisine.
Pad Thai with chicken
Pad Thai with chicken is a little sweet for my liking though not lacking in its pungent fish sauce and chilli flavours.
Banana with coconut milk
Sticky rice pudding
We round off our meal with a couple of classic Thai desserts which are rich with coconut milk though not overly sweet.
Prices are incredibly honest and Chalio’s food passion is reflected in the rich and spicy flavours here at Caysorn.
Shop 106 – 108A, Level 1
8 Corner Thomas & Quay streets
Tel: +61 2 9211 5749
Opening hours: 7 days 11am to 10pm