In an ocean of hotpot, dumpling, chinese – there is a 1 in 6 chance you will stumble across Thai cuisine in Hurstville.
DUCK LARB: was a new experience as the choice in this Laotian influenced dish has been typically available in the beef minced version. This shredded duck rendition encased in a leaf of chinese cabbage immaculately presented.
SALT & PEPPER CALAMARI: An easy choice among the entrees that range from $6.90-$9.90 including all the classics – curry puffs, vegetarian spring rolls, grilled satay skewers, fish cakes, honeyed pork and duck pancakes.
KAENG PHED PED YANG $17.90: The spiciest of the three Thai curries, the DUCK RED CURRY is balanced with pineapple and lychee, a more modern take which has appeared in Western establishments in recent years.
PLA NUENG MANOW (DEEP FRIED BARRAMUNDI) $32.90 is drizzled with a Tamarind sauce topped with basil. The whole fish is fried in a way that it stands on the plate fins up with its diced flesh wrapped by it.
The THAI CUSTARD was a first. Unlike egg custard, there’s a faint coconut flavour to this as its layered on glutinous sticky rice.
When you’re one of the handful of Thai cuisine places that services the area you’d have to set a standard as high as Thai Thae seems to have achieved. Inviting interior, warm service, though should note that the table we were on was a little sticky and hadn’t been wiped down properly. Other than that minor nitpick, it is definitely a place worth returning to.
A menu tasting on invitation (CPM Online Marketing)