Thai food has definitely become one of the most popular cuisines in Sydney over the last couple of decades. I think it has something to do with the explosion of spicy, tangy and sweet flavours on the taste buds that seem to make some other cuisines a little bland.
“You mean we have to queue outside this place on a Sunday night?” I ask.
“There is a reason for the queues though” Mysaucepan says.
“The food is tasty and it seems to hit the spot with Thai food lovers” she further explains. “And since we have a friend joining us for dinner tonight, we can sample a few more dishes too”.
It’s Sunday night and there is a queue outside Home Thai Restaurant.
We take a number and wait for about twenty minutes before being shown to our table.
I guess one consolation for waiting in queue at this restaurant is the open kitchen where you can feast your eyes on a variety of desserts being prepared to work up an appetite.
Dessert chefs can be seen preparing a range of sweet and savoury Thai desserts ranging from jelly, fruits and bean in shaved ice to deep-fried bread sticks, mango rice pudding and Thai dumplings in sweet syrup.
Prices on the menu are reasonable and there is a fairly extensive variety of classic Thai entrees like grilled pork skewers, som tum or green papaya salad, tom yum soup, stir-fry noodles, curries and seafood.
But what is stylish in this everyday Thai restaurant is the wait staff wielding their iPads and Louis Vuitton sling bags to take orders from diners.
“Isn’t technology a great thing?” I tell my dining companions.
No later than ten minutes after our waitress logs our orders into her iPad, our dishes begin to arrive in quick succession.
Small slices of grilled pork sausages with a twist of lime juice are spicy with the fragrance of lemongrass. Each slice is tantalizingly appetising when accompanied with slices of ginger, chilli, cucumber, cabbage, Spanish onions and crunchy peanuts.
I would recommend this dish because these flavours taste like a disco party in the mouth.
I’m sure I can eat a couple of this delicious entrée as a main and wash it down with a Singha beer or two. A quick look at the tables around us, the Thai beer seems to be the most popular too.
I like the gang kew gai because of the pieces of crunchy baby eggplant. Although a tad sweet on this occasion, it is still a tasty dish with some steamed rice each time we are at this restaurant.
The pad kana moo groi is one of my favourite stir-fries at Thai restaurants. Crunchy Chinese mustard greens are stir-fried with crispy roast pork in a savoury sauce with hints of palm sugar and rice wine.
Four chive dumplings come in a slightly spicy sauce.
Not quite my favourite because I dislike the doughy exterior of the dumpling that is stuffed with chives.
The batter on a soft shell crab salad is light, crispy and not overly oily at all.
Full marks to the chef because hidden underneath the pieces of golden brown deep-fried crab is a small and clever portion of spicy and tangy green papaya salad that complements to crab so well.
This is definitely one dish I would highly recommend at this restaurant.
The deep-fried bread sticks are hot and crispy from the deep fryer (See cover image above).
It is savoury-sweet treat when dunked into a gooey, coconut and pandanus custard.
The food is tasty but I doubt I want to queue for any kind of restaurant.
As tasty as some of their salads, stir-fries and curries, personally, Thai is an occasional cuisine for me.
But for Thai food lovers, I can understand the queues at this restaurant because the food is tasty, service is snappy and prices are reasonable.
So dear readers, would you wait around or stand in queue for a restaurant?
Home Thai Restaurant
Shop 1 – 2, 299 Sussex street
Tel: +61 2 9261 5058