Krung Thai Restaurant & Bar
While Australians generally consider Pad Thai to be a single dish, the owners here aim to prove that it is anything but.
Overview
Sydney's Thai Town continues to expand, with a new addition specialising in regional pad thai now open. Krung, an 85-seat diner and late-night bar in Haymarket, invites guests to experience the flavours, hospitality and varied regional cultures of Thailand from lunch through to dinner.
Chayakorn Kulthanachaidech (the owner behind Abb Thai Cuisine 1982) has teamed up with Naruedom Nukraihong (formerly a chef at Chat Thai) to bring Krung to life. While Australians generally consider pad thai a single dish, the owners aim to prove with their new venture that it is anything but.
"Most people know Pad Thai, but fewer realise how much it changes from region to region. We wanted to use a familiar dish to show the incredible diversity of Thailand's food culture and start a conversation about the stories behind it," says Kulthanachaidech.
There are four regional pad thai dishes to sample at Krung. The Sukhothai Heritage Pad Thai, inspired by the flavours of North Thailand, includes barbecue pork, crispy pork crackling, dried shrimp and peanuts. The Classic Central Pad Thai most resembles the mainstream version of the dish that diners know and love, featuring tamarind, tofu, dried shrimp, bean sprouts and chives. The Chaiya Southern Pad Thai is a coastal take on the noodle dish with dried shrimp, coconut and deep savoury flavours, representative of Southern Thailand's maritime and Malay influences. Finally, the Chanthaburi Sen Chan Pad Thai from East Thailand celebrates the birthplace of Thailand's famous sen chan noodles, with seafood, tamarind and aromatic local flavours.
The menu extends well beyond noodles, highlighting the variety of Thai cuisine. The Whole Bang Rachan Charcoal Grilled Chicken is a smoky, flavour-packed dish made with premium, free-range yellow chicken marinated overnight. Rich curries and fresh wok-fried dishes are complemented by refreshing cocktails such as the Mieng Kham Colada. The Thai take on a pina colada blends betel leaf, roasted coconut and tropical fruit, transporting you straight to the Thai coastline.
Images: Trent van der Jagt.
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