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Tuesday, April 17, 2012

Hangover cure in Sydney

Kui Chay (Steamed dumplings with garlic chive)
Som Tum  (Green papaya salad with chilli, garlic, peanuts,
green beans, dried shrimp, lime juice and palm sugar)
Fresh spring rolls with crab meat, cucumber, tofu, bean sprouts,
egg and Chinese sausage served with tamarind sauce
Tom Yum Goong (Spicy prawn soup with mushrooms)
Tom Kar Gai (Spicy coconut milk soup with galangal, chicken and mushrooms)
Pad Pik Pao (Stir-fried crispy pork belly
with chilli jam, tomato, shallot, lime and long chilli)
Half-finished plate of Kanom Jeeb
(pork, prawn and water chestnut dumplings with black vinegar)
View to open kitchen
Chef making pastries 
LOCATION: Home Thai, Shop 1-2, 299 Sussex Street, Sydney
DRINK: Sparkling water
WE THINK: This is possibly our new favourite Thai restaurant in Sydney, though we need to go back a few more times to see if it beats our other favourite, Spice I Am (see here). We were very hungover and found this place out of desperation during the dead hours of 3-6pm when the majority of restaurants in Sydney apparently don't care about making money and close.  In our fragile state, Home Thai was at first a little confusing: the enormous open kitchen appears take up more than half the space so as to almost disguise the restaurant and the waiters who wear orange polo shirts and carry Louis Vuitton man purses don't look like waiters at all. This was almost enough to throw us off our game. We wanted something spicy to make us feel better. The Tom Yum soup, the spiciest we've ever had, was an instant cure and laid the foundation for the other delicious dishes we ordered. Favourites were the fresh spring rolls with a winning combination of sausage and crab meat and sweet and tangy tamarind sauce and the Kanom Jeeb dumplings which looked very much like a bigger version of the Chinese siu mai but tasted nothing like them--more texture and more delicious. We were unable to eat dessert so we're looking forward to trying those next time we're in Sydney.

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