Thai food has become a prominent takeaway or dine-in option in most suburbs, but not all restaurants are able to bring authentic Thai flavours to their tables.
Those who’ve been to Thailand will understand the subtleties of Thai street food and the things which make it such a powerful explosion of natural goodness.
Fried rice, the “cheese on toast” of Thai food, comes in so many forms. But when the onion has been charred deep into a flame-heated wok, it adds a certain edge to the egg, vegetables and meat around it.
Thai Daisy Hill at Cupania St near the IGA, with chefs who have grown up with wholesome family recipes, are able to achieve the finer points which turn the humble fried rice into a comfort food.
Be brave and ask for deep fried pork belly in your fried rice, and take the daring to a different level with an egg which has been speed fried in boiling cooking oil, crispy on the outside and smooth and runny in the middle.
Similarly, Thai Daisy Hill gives a seafood salad to heights experienced only in some Thai restaurants. The squid is scored with deft touch, the prawns fresh, and not a crab stick in sight.
Vegetables too, are fresh – no wilted leaves here.
The menu itself is extensive, with soups, curries and stir fries taking centre stage.
And prices are reasonable with most main meals coming in at under $20.
Service is – also a traditional Thai trait – with a smile. And the decor is made up of traditional art.
The chef’s specials include salmon panang curry, king prawns in tamarind sauce, and salt and pepper seafood done the old fashioned way with chopped capsicum, onion and shallots.
Thai Daisy Hill is a great find, and this reviewer will definitely be back for more.
