Australian chef David Thompson is renowned for respecting the authentic flavours of Thai street food, and with dishes like a tongue-burning chicken laap (warm salad with fresh herbs) and roast red-duck curry, there's definitely no dialling back the flavour for Western palates. The prawns with toasted coconut and betel leaves may well be the planet's finest appetiser.
Asian-inspired cocktails, refreshing craft beer and informed international waitstaff all complement a cosmopolitan basement location.
