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Royal Thai

  Editorial Review

Editorial Review

With the delightfully snooty Burnside Village residing nearby, Royal Thai is just a Gucci loafer's toss away. Well-heeled eastern suburbanites can take a load off their tootsies (but not their Amex cards) after being seated by manager Andy Lee. Considering this eatery's locale, it is not overly priced. The decor, however, has a welcoming richness to it. Chocolate brown walls and dark, padded timber chairs contrast well with warm highlights of burnt orange and lemon yellow. The feature wall holds a trio of rose gold-coloured traditional statues and an ornate vase is regally illuminated within a glass cabinet. The take-away lounge preludes the good taste shown in the restaurant's interior - even the take-out menu offers a finessed touch. Its large, fold-out design is complete with colour photos of chef Steven Hoac's work.

The menu is categorised into sections of entrees, soups, rice and noodles, meat, curries, seafood and special dishes. Vegetarians get a look-in with serves of Chinese broccoli with fresh chilli and soya beans. Satay tofu provides a bit of indulgence with creamy peanut sauce, dappled with spring onions. Chef's recommendations range from coral prawns with Thai fish sauce to boneless, Peking-style cashew duck and “cha cha” mini pork chops, spliced with sweet chilli sauce and basil. Choo chee barramundi pleases with its blend of coconut milk with basil and chilli. Crispy garlic beef is delicious with its tender flesh sizzled to cracking perfection. A very un-Thai-like dessert is that of a choc-dipped waffle basket with macadamia ice-cream.

Roz Taylor, November 2008