There are heaps of Thai restaurants across Sydney, but Macquarie Park's Khao Pla is in a league of its own. The restaurant serves up modern dishes that span culinary regions from all over Thailand.
Chef Pla Rojratanavichai uses only the freshest produce, much of which is sourced locally. The kitchen regularly turns out a menu of inventive specials, including king fish sashimi with tom kha dressing and deep fried whole fish with green mango salad.
Some of the fan-favourites include twice-cooked pork ribs tossed in tamarind sauce and topped with a generous amount of spring onion as well as the raw beef larb with roasted chillies and ground rice. We also can't overlook the spicy and rich tom yum goong with prawn and lemongrass and the wok-fried crispy pork belly with curry paste and kaffir lime leaf. These are must-orders. The classic stir fries also make the cut, as do pad thai, pad see ew and staples like duck red curry, braised beef massaman and chicken green curry. Basically, come with a bunch of mates and order one of everything.
Like any good restaurant, the desserts are especially exciting, with the black sticky rice with Jasmine tapioca, jack fruits, Thai milk tea ice cream and sugarcane sauce a highlight. The Roselle is also damn good — a lime curd and coconut meringue with lychee and roselle syrup. You've also got the roti banana served with Nutella and smoked coconut sorbet for those wanting something special.
Enjoy your family-style dinner in bustling surrounds with exposed brick walls, hanging greenery and old black-and-white photos as wallpaper. It's a popular spot, so be sure to book ahead — or check out Khao Pla's second location in Chatswood.