“Food is our common ground, a universal experience,” – James Beard.
One of the best thing about traveling, for me, is the chance to enjoy great food. Street foods are always the best way to integrate yourself with the local culture, however, sometimes there will be that one exception and a place like Chat Thai in Sydney, is it. Chat Thai is everywhere in Sydney, but the one I went to is below,
20 Campbell St, Haymarket NSW 2000
The first time I tried Chat Thai, is during my last visit to Sydney in 2015/2016. The food was so good and quite authentic to many dishes I have had in Thailand. So imagine my excitement when I saw my hotel’s location during my recent trip to Sydney, happened to be right across the road from a Chat Thai restaurant.
What I ordered?
- Som Tum (Papaya Salad)
- Grilled Pork Neck with Sticky Rice
- Yen Ta For
- Iced Thai Milk Tea, off course
Som Tum (Papaya Salad)
Simple dish, with complex burst of flavours in your mouth. The savoury, sour and spiciness came through cleanly with every bites. The crunchy nuts are definite texture you need to complete the whole dish
Grilled Pork Neck eaten with Sticky Rice
This has got to be my most favourite dish amongst the three. When I was in Bangkok, I am so obsessed with eating sticky rice with Moo Ping (grilled pork satay), readily sacrificing my possible digestive health purchasing these satay from random street food vendors with flies flying around. The flavours of Chat Thai’s grilled pork neck is the closest to moo ping, I have tried outside of Bangkok. The dipping sauce is sour, savoury and spicy with a touch of sweetness, which is so perfect to go with the sticky rice. A must try!
Yen Ta For (Spicy fermented tofu noodle soup)
Another favourite Thai dish of mine is Yen Ta For, perhaps because the scent and flavour transformed me back to Jatujak Weekend Market in Bangkok. Unfortunately, I was slightly disappointed with the one I had in Chat Thai. Personally, I think the Yen Ta For I had in Bangkok was such perfect balance of spicy and sourness. The Chat Thai version feels bland and does not have the certain “fermented” flavours. Despite that, I am grateful that they do serve this style soup, cause it is so hard to find in Melbourne’s many Thai restaurants.