Thai Thae, Hurstville: Eye of the Thai-ger

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.


Thai Thae Menu, Reviews, Photos, Location and Info - Zomato

A menu tasting on invitation (CPM Online Marketing)


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