Arrived at 7pm and of course we had to queue for a table as it's always full. The wait wasn't that bad, 15 minutes, which gave us enough time to peruse the menu and be ready to order once seated.
So what did we have?
We had 5 dishes for the 4 of us. The standard staples which we almost always get are the Prad Prik King Pork, Red Duck Curry cooked with Lychee or Longan, and Soft Shell Crab with Green Mango Salad. Tonight we also got Deep Fried Fish with sweet and sour tamarind sauce and some green vegies cooked in garlic with king prawns. Yummy!
The curry was really good. I could have drank all of the sauce/curry but I didn't want to embarrass myself infront of the waiters. Mango salad was sour and sweet all at the same time, with the added crunch of deep fried soft shell crab. The vegies were yummy, just like how they do it back home. Even though the pork doesn't get much mention against the rest of the dishes but it is understatedly good. The spices blends together nicely and leaves your tongue wanting for more. Only let down is the fish. The sweet and sour tamarind sauce was OK. I like the texture of the sauce but after a while it just all tastes the same...
Still - the best Thai restaurant in Sydney!