Home Thai, NSW
Entrees are the kanom jeeb wontons with a black pool of dark vinegar and served hot. Inside these parcels are steamed prawn, pork and waterchest nuts. It's an unsual find for a thai place, often you'd see something like these over in Yum Cha but the Kanom Jeeb's taste great.
Our serves of Tom Kha Gai and this silken, gooey wonton dumpling (for lack of remembering their Thai name off the menu) soon follows. The tom kha gai is a coconut cream delight that packs a real hot, spicy punch with dark black chilli remnants that dangerously float about in the white cloudy soup bowl (entree sized). Accompanied with mushrooms and chicken, the soup is tasty and quickly becomes more addictive as the power of the chilli and coconut flavours engulf your senses.
As for the gooey gluggy bits above in white and lilac, this is a rather odd piece of food - the soft and very delicately created wontons are like a spin-off from the traditional betel leaf recipe the Thai create just sans leaf. Inside there are peanuts, prawns, galangal and ginger as it's main ingredients. These were to be eaten by themselves with no sauces.
For mains we selected the gang deng pad curry a roasted duck in red curry with cherry eggplant, apple eggplant, basil, lime leaf, red chili, pineapple, lychee and tomatoes. Then the aussie favourite, the pad thai chicken - a traditional Thai wok tossed noodle dish with rice noodles, prawns or chicken, egg & tamarind sauce.