Thai Archives - Gourmet Traveller

Thai Tide’s tom yum fried rice with prawns

“This zesty, bold version of one of Thailand’s most famous dishes is a playful rethink made with rice instead of soup,” says Thai Tide chef-owner Merica Charungvat.

A recipe for Martin Boetz's quick pad Thai

49 of our best Thai recipes to master

There's so much more to Thai food than the classic pad Thai. Here's where your education begins.

Why pork is the real hero of Thai cuisine

Porkfat’s owner Narin “Jack” Kulasai is carving the way.

Brought to you by PorkStar

Aerial view of a bowl of noodles with prawns, mint and tomatoes.

Fragrant prawns with Thai basil and udon noodles

Fresh, fast and flavourful: this is the easy way to make prawns a midweek meal.

Shortgrain in Brisbane's khao soi by Martin Boetz'

First look: Martin Boetz opens Shortgrain in Brisbane

The acclaimed chef opens a Thai restaurant-grocer in the Valley, and is bringing back some of the hits from his seminal restaurant Longrain

Morks

Morks may no longer be the well-kept secret it was when the brothers Ratanakosol took over their parents’ restaurant back in 2013, but its relevance and fandom have not waned.

Porkfat: Restaurant review

A reverence for Thai flavours is turning heads at this family-run Haymarket joint.

Red chilli crab with mango and basil leaves on a white plate (aerial view).

Thai chilli and mango mud crab

Feeling crabby? This Thai chilli and mango mud crab is a definite cure-all.

A chef’s guide to Bangkok

Celebrated chef Gaggan Anand takes us to the heart of Bangkok. And unlike his own acclaimed restaurants, you won't find these places in any guide book.

Palisa Anderson’s gaeng keow wan gai (Thai green chicken curry)

Drop that takeaway menu. Once you've tried making curry paste from scratch, you'll never look back.

Now open in Sydney’s CBD: Mumu, a lively restaurant from Dan Hong

The low-lit spot is open till late (properly late) and has a menu packed with Southeast Asian street food classics inspired by Hong’s travels.

Recipes from the late, great Amy Chanta

Palisa Anderson shares some of her favourite dishes from her late mother.

Same Same

The elevator pitch might be elegant share-style street food, but expect more.

Amy Chanta, recipient of Gourmet Traveller’s Outstanding Contribution to Hospitality award for 2022

We remember the chef, visionary and founder of Sydney's Chat Thai who irrevocably shaped the city's dining scene.

Amy Chanta and Palisa Anderson’s padt cha bpla (stir-fried fish with holy basil, wild ginger and green peppercorns)

A multi-dimensional stir-fry that sings with spice and fragrance.

A whole steamed snapper on a black plate, garnished with sliced limes, crushed chillies and coriander sprigs.

Amy Chanta and Palisa Anderson’s bpla neung manow (steamed fish with spicy chilli and lime dressing)

Lemongrass, chilli and scud chillies, and a whole steamed snapper. Nothing better.

Amy Chanta and Palisa Anderson’s khao padt bpla khem (mackerel fried rice)

A simple fried rice that punches above its weight, thanks to the addition of salted mackerel.

Amy Chanta and Palisa Anderson’s padt pedt gai (stir-fried spicy chicken wings and bamboo shoots)

Your new favourite way to eat chicken wings.

Amy Chanta and Palisa Anderon’s choo chee pumpkin

Thai-style roasted pumpkin with curry sauce, from the Chat Thai mother-and-daughter duo.

Amy Chanta and Palisa Anderson’s kor mhu yaang with nahm jim jaew (grilled pork neck with smoked chilli sauce)

Best served with som dtum and sticky rice.

Amy Chanta and Palisa Anderson’s bua loy (warm coconut cream pudding with taro dumplings)

Bite-sized mouthfuls of sweet heaven.

Beef and potato Massaman curry

Have a few hours up your sleeve? There are worse ways to spend them than cooking a big pot of this curry.

A blue plate with a salad of minced chicken and chillies, a mound of green herbs, shredded white cabbage, and roasted peanuts, with a silver fork and spoon.

Amy Chanta’s guide to making larb gai

One of the great salads of the world, larb is quick to prepare, but makes a lasting impression. We have the late and great Amy Chanta to thank for this recipe.

Review: What’a a big name Thai chef doing in a sleepy New South Wales town?

Bee Satongun has won accolades for her Paste restaurants in Bankgok and Luang Prabang, and the Mittagong iteration is worth hitting the road for.

Review: Melbourne’s Longrain has been rejigged, but the fine kitchen team remains

Backed by serial restaurateur Scott Pickett and manned by long-time head chef Arté Assavakavinvong, the Melbourne Thai restaurant has had a few tweaks, but it still hits the mark.

Amy Chanta, founder of Sydney’s Chat Thai, has died

The chef and restaurateur built an empire of Thai restaurants that irrevocably shaped Sydney’s love and understanding of Thai food.

Brisbane’s Naga is a culinary homecoming for head chef Suwisa Phoonsang

After years dancing at the fringes of Thai cookery, the Bangkok-born chef returns to her roots.

White bowl holding a salad of shredded green papaya, chopped green beans and halved cherry tomatoes. A bunch of snake beans is placed to the side.

Amy Chanta’s guide to making som dtum Thai (green papaya salad)

The secrets to Thailand's beloved green papaya salad, thanks to Sydney's doyenne of Thai food and owner of Chat Thai, the late Amy Chanta.

Ma hor (galloping horses)

This classic Thai appetiser pulls out all the stops.

Is Bangkok’s street food culture dying a slow death?

It’s been almost three years since Thailand’s new street food laws came into effect. For supporters, it’s the clean-up the city needs; for others, it’s the death-knell to one of the world’s great food destinations.

Yellow curry of chicken

Spice up your life with this classic Thai curry.

A rendering of Same Same's kitchen and dining room

It’s Same Same but different as Brisbane’s Longtime evolves and moves to Ada Lane

Longtime will remain open as a function space, but the restaurant concept is moving down the road with an open kitchen, new dishes and an upstairs bar.

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Sunda’s Thai-style chicken larb

This vibrant salad by Melbourne restaurant Sunda fires on all cylinders.

After almost 20 years, Longrain Sydney is closing

Though the restaurant is hinting at “new opportunities” in the city.

Watch: David Thompson on tattoos, placenta and Long Chim’s new menus

He was in Australia to launch his restaurants’ latest dishes, but we also learnt much more about the Thai cuisine master.

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Hor mok

Unwrap this steamed fish curry, and you'll be hit with the irresitible fragrance of banana leaves, coconut and spices.

Palisa Anderson’s pandan, tapioca and young coconut pudding

Fragrant pandan, chewy tapioca and sweet young coconut combine in a more-ish Thai dessert.

Palisa Anderson’s yum makeua (grilled eggplant salad with prawns)

Fire up the barbecue for maximum flavour.

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Palisa Anderson’s sour orange fish curry

This unique Thai curry marries sour and spice flavours in a thin, almost soupy, broth.

Palisa Anderson’s mieng kham (betel leaves with accoutrements)

A simple starter that's all about texture and flavour.

Stir-fry of young angled gourd and tendrils

Track down angled gourds — they're sponges for the soy and miso sauce.

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Anatomy of a dish: khao soi

What's in Chiang Mai's famous dish?

Fried rice with green peppercorns and garlic shoots

Garlic shoots, green peppercorns and fish sauce are the heroes of this dish. Remember that fried rice is best cooked when the rice is dried out and firm from the day before.

Longrain

REVIEW Oh, Longrain, can it really have been 17 years already? You take bookings now, and what was the bar when you first opened is now home to large booths, so the dining is no longer strictly communal. Your service is a mix of switched-on and cursory, and you’re as loud as bustling as ever, […]

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Long Chim

REVIEW As neighbours go, it’s hard to picture an odder couple than the State Buildings and its basement lodger Long Chim, a faux-grunge funhouse of brash music, graffiti and food. David Thompson, Australia’s culinary ambassador to Thailand, serves conventional and uncompromising street food at this sharply styled diner that’s turned Perth dining on its head. […]

Gourmet Institute Event 1: David Thompson

The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.

Chiang Mai chicken curry

This northern Thai-style Chiang Mai curry is flavoured with ginger as well as turmeric. It’s slightly sour and deliciously light.

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Seared beef and green papaya salad

This seared beef and green papaya salad packs a punch with its lime-chilli dressing.

David Thompson’s nahm dtok muu

Long Chim's David Thompson shares his nahm dtok muu (aka grilled pork Thai salad) recipe with Gourmet Traveller.

Long Chim Melbourne

David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.

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Long Chim Melbourne opens today

Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Hot Plates: Zaab Street Food, Canberra

A Thai-Laotian mix opens in Braddon.

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David Thompson’s stir-fried Siamese watercress

This watercress recipe refuses to be a side dish, offering fiery flavours with a smoky finish.

David Thompson’s prawns baked with vermicelli

"Baked prawns with vermicelli are found mostly in Chinatown in Bangkok, but it deserves to be eaten everywhere," says Long Chim and Nahm David Thompson.

David Thompson’s green papaya salad

Long Chim and Nahm chef David Thompson shares his take on som dtum, a North-eastern Thailand papaya salad that pairs perfectly with grilled meats.

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David Thompson’s grilled sticky rice with banana paste

This wrapped banana leaf parcel is filled with a comforting aromatic sticky rice and sweet banana filling.

David Thompson’s chicken stir-fried with red curry, green peppercorns and holy basil

Not the stir-fry you would expect, with fiery red curry paste, green peppercorns and holy basil forming a rich curry.

David Thompson’s hot and sour soup of red snapper and turmeric

Long Chim and Nahm chef David Thompson shares his recipe for a golden Thai snapper soup with a sour and sharp tang.

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David Thompson’s deep-fried squid with garlic and peppercorns

With the punchy flavours of garlic and spicy peppercorns, this is a twist on the crowd favourite Salt and Pepper Squid.

David Thompson’s grilled pork skewers

A street food favourite, these grilled pork skewers by chef David Thompson pack a huge amount of flavour. Make them the star of your next barbecue.

Long Chim

REVIEW Assertively flavoured Thai food can be hard to find in Melbourne, which is why the arrival of David Thompson’s street-food chain, in a theatrically decorated riverfront space at Crown, has been embraced with enthusiastic gratitude. The chicken Chiang Mai larp is unapologetically fiery but it’s also balanced, nuanced and served with a side of […]

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Nora, Melbourne Review

Not all is as it seems at Nora as it shifts from café to restaurant, but thanks to joyful sleight of hand and the fun factor it works.

Franklin’s David Moyle to open up shop in Melbourne

Longsong, a Thai-influenced grill and bar on the first floor of Longrain, will open in November.

The location for David Thompson’s Long Chim Sydney is confirmed

Following the success of the Long Chim Perth, Thompson returns to his hometown after more than 15 years away.

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What to eat, drink and do in Chiang Mai

With distinctive architecture, seriously good coffee and spicy northern Thai food, Chiang Mai rivals Bangkok for attention.

David Thompson recognised with lifetime achievement award

The announcement came at Asia's 50 Best Restaurants awards last night.

Son in Law’s crisp barramundi fillets with roasted chilli, mint and coriander

Just the right amount of spice and zest.

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Sydney’s Best Thai

Sydney is one of the best places to eat Thai outside Asia. Don't believe us? Here are 10 restaurants you should try.

Char-grilled sirloin with green papaya and jaew

Emma Knowles recipe for fast char-grilled sirloin with green papaya and jaew.

Nora

REVIEW Don’t read this review. It’s best to approach Nora with no expectations, eyes (and mouth) wide open. There is no menu. Diners are told there will be 12 courses and some snacks, best appreciated with Nora’s hand-picked – and sometimes hand-pickled – drinks, or try your luck with the natural wine list. The food […]

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Nunam

REVIEW Nunam is a restaurant on the up. Renovations a year or two ago haven’t just brought a fresh décor and soft furnishings, but a new lease on life. Those that haven’t been back since the restaurant’s Nahm Thai days are in for a pleasant surprise, both in terms of aesthetics (Brighter! Sparser! More fun […]

Longtime

REVIEW Longtime works its modern Thai brief with verve and vigour. The room is warehouse glam, nicely detailed, right down to the vintage tools strung along one brick wall, and the clusters of large globes hanging among vine tendrils from the ceiling. Among the bar snacks you’ll find a soft-shell crab bao and a fried […]