REVIEW
Porkfat's larb tells you a lot about why this CBD newcomer is being touted as Sydney's most impressive Thai opening in several years. Fried nuggets of pork fat, a generous dose of herbs and a dousing of roasted rice powder make the usual pork mix textural, tart, earthy, fresh and ultimately unique. Owner-chef Narin "Jack" Kulasai – a David Thompson alumnus – is to thank. Not only is he remixing classics with premium ingredients (think a green curry enriched with fatty pork jowl and fresh lychees), but he's also plotting them on a refreshingly short menu filled with rare, regional dishes like a Phuket-style curry with meaty tiger prawns that's surely one of the most aromatic in town. This is all served in a humble, 30-seat dining room that finds beauty in detail rather than décor – hand-painted Thai ceramics, cute coasters and a service style that switches between graceful, efficient and educational when needed.
ABOUT
Chef Narin Kulasai
Price guide $
Bookings Essential
Wheelchair access Yes
Open Lunch Thu-Sun; Dinner Tue-Sun
Price guide $
Bookings Essential
Wheelchair access Yes
Open Lunch Thu-Sun; Dinner Tue-Sun
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
