SUKHUMVIT SOI 38, Adelaide

Free range pork ribs with lemongrass, kaffir lime, chilli, eggplant and green beans - Sukhumvit Soi 38, Adelaide

 

Hmmm…. A strange restaurant name I hear you say, but it’s named after Bangkok’s famous street-food location. This is a great find in the Adelaide CBD and you’ll get food here that’s a little different than what you’ll find in other Thai restaurants, created by chefs Vee and Terry. With its black and yellow interior, it’s relaxed and casual and a great place to eat with friends or on your own. The simple paper menu is divided into Snacks, Salad, Charcoal, Noodles and Stir-Fry and in addition there’s a big blackboard on the wall outlining the specials. Most of the food comes in small sized servings, packed with flavour and, in some instances, chilli! I wanted it all!!

We started with the Lui Suan – cold flat noodle rolls stuffed with chicken, carrot, cucumber and coriander with a very spicy chilli herb sauce which packed a punch! I really liked these and haven’t seen rolls like this before. I love a good fish cake (Tod Mun) and Soi’s didn’t let me down – nice and plump, and that great ‘bouncy’ texture. Being a chicken wing freak, I had to try some and they were a good size and beautiful and crispy! And being a sucker for a good sausage, I loved the Chiang Mai pork herb and chilli sausage. After that, it was minced duck salad, ‘Crying Tiger’ beef rump, stir fried squid and much more.

I’m not a big dessert fan (and am a firm believer that rice should never be seen in a dessert), but others were keen so we shared the mango and sticky rice, the pandan and coconut ‘noodles’ in palm sugar syrup and coconut cream and the coconut ice cream sandwich with sweet sticky rice. All were good.

My only disappointment – I couldn’t fit in any more food! I’ve since been back many times! Definitely worth a visit! You don’t get your run-of-the-mill standard Australian-Thai restaurant food here – this food is special and the menu changes regularly!!  It’s licensed, but BYO is only $12.

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One comment

  • Love, love, love Thai food. The betel leaf appetiser is usually made with dried prawns, but hey, I’d be willing to try it with the fresh version! I like the sounds of this place and it’s going on my Adelaide Bucket list. I’m off to Bangkok to sample the real thing in a few weeks Jacqui 🙂

    Liked by 1 person

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