Home Thai, is always packed both day and night. We came across this place a few years ago, when we were roaming the streets of Chinatown in Sydney in search for something to eat. We saw this long queue, a queue that was too long for us to wait, where we agreed that we would come here the next time we were in Sydney.
So here we are again. Home Thai offers authentic homely Thai food, has a no booking policy, so it is best to come during the shoulder rush hours (early lunch/late lunch or early dinner) to avoid any crowds and waiting time.
The decor consists of dark wooden tables and stools, exposed brick walls, open front-window kitchen and waiters/waitress sporting Louis Vuitton shoulder bags and iPads which they use to take customers orders. The menu features an array of grilled meats, refresh salads, stir-fried vegetables, noodles, soup and desserts.
The dining area is split into three areas all on different floors, providing a sense of privacy. of which all the seating areas are exposed to the busy kitchen.
We arrived for a late lunch before catching our flight home. there was a short queue where we had to put our names down on this piece of paper at the front of the restaurant to wait for a free table. As we waited I was admiring the chefs at work.
Koa Kreab Pak Mhor which is steamed rice flour with sweet peanuts, palm sugar and pork mince.- rice flour came in two flavours, plain and taro. Quite delicious. The skin was very thin, and held itself well, as it did not split or break when you attempt to pick it up with your fork/chopsticks.
The peanuts were finely ground with the pork mince mixed together it created another substance. the taste was more peanut than meat
The skins for these dumplings are steamed fresh on muslin cloths stretched tight over simmering metal pots in the window. Smooth and slippery, the elongated ends of these dumplings do make these look like goldfish but it’s the filling inside that surprises us most.
We expect peanut and coconut but find a mouthful of savoury filling instead. It’s explosive with garlic, and we keep scooping up golden shards expecting to taste coconut or peanut but encountering a mouthful of deep-fried garlic instead. These would make perfect sense as an entree but as a dessert it is all too much confusion for our senses to handle.
Pu Jaa (Crab Cakes) – different. very little crab than I had imagined. was more like a fish cake than a crab cake.
Som Tum (Papaya Salad) – I am a huge fan of the Papaya Salad, so if it is on the menu I will no doubt order one, as it is quite difficult to get green papaya in New Zealand. The salad was fairly large – which I am not complaining about. The papaya salad was sitting on roughly chopped cabbage, which I believe this is to help drain the sauce from the shredded papaya – a good idea indeed. Good selection of roughly pounded chilli, dried shrimps, tomatoes and green beans.
Pad Thai – We opted for the seafood version as I know Plus 1 prefers seafood over chicken. As expected, the Pad Thai is made from thin flat rice noodles. The garnishes of chilli, chopped peanuts, sugar and bean sprouts are placed on the side, which is good for those who do not like certain garnishes, as you can add as much or as little of the garnishes as you like.
Very authentic. very tasty. the only down side that it was oliier than I had anticpated.
Mango Sticky Rice – served with three different flavoured rice – Taro, Pandan and Coconut. The rice was warm, sticky and had a good amounts of coconut milk drizzled on top served with half of a sweet Asian mango.
This is perhaps one of the better mango sticky rice I have had in recent times, and at some places in Bangkok. It is definitely much nicer with the warm flavoured rice.
I quite enjoyed our meal, it was simple, fast, authentic boasting great flavours. Will definitely come again in the future. The standout dish for me was the Mango sticky rice, which apparently comes with durian which I wanted to order but did not as I know Plus 1 is not a fan.
Location: 299 Sussex St, Sydney, NSW, Australia