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There are a few key elements that make up Thai cuisine, ones that have to be in perfect equilibrium to make a dish work. Saltiness, provided by soy and fish sauce is essential, as is sourness, which is attained through the use of lemon, lime, sour fruits or tamarind paste. These must be balanced with sweetness – achieved through coconut milk or palm sugar – and heat, added by liberal sprinklings of chilli. When all these aspects are brought together, as they are at A-Thai-5 in the north Brisbane suburb of Michelton, the results are spectacular. Make the journey to Blackwood Road and find out for yourself: just book a table first up, as they can get very busy on occasion.