About Chon Thai
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About the restaurant
Chon Thai in Balmain is one of Sydney’s leading Thai restaurants serving up authentic Northern Thailand cuisine with a modern twist. Owned by head chef Pacharin “Air” Jantrakool, this unassuming joint on Darling Street has raised the bar with its delicious Isaan-inspired dishes and passion for taking customers on a culinary journey. Based on a foundation of seasonal produce and special spices imported from Thailand, the menu is available in à la carte or set banquet format. It’s full of wonder dishes that are all made from scratch and we assure you every bite of food is packed full of depth and the perfect balance of zest and spice. You’re in for a treat whether you order a fresh seafood salad, wok-fry meat dish or tangy vegetable curry. As for drinks, while Chon Thai’s wine list is small, it’s expertly curated to complement the spiciness of Thai cuisine. The popularity of Chon Thai is no secret to the Balmain locals, so we recommend reserving a table to avoid disappointment.
Owner and head chef Pacharin “Air” Jantrakool was born in Chiang Mai and learned to cook traditional Thai food from her mother. Since moving to Sydney in 1990, she’s been on a journey to share the mouth-watering cuisine of Northern Thailand with Australian locals. Chon Thai first opened in Balmain during 2015 and it’s been on the radar of foodies ever since. While from the outside you may think their Darling Street location isn’t much, it’s in fact a two-storey restaurant with 120 seats. The dining room and atmosphere is warm and inviting, making Chon Thai the perfect option for eating out with family, friends, co-workers or your special someone.
When you first look at Chon Thai’s menu, chances are you’ll be overwhelmed with what to order. The authentic food is available in a wide variety of dishes, from small bites and sharing platters to stand-alone meals. We recommend coming with a group and sharing as many dishes as possible, ensuring your culinary experience is an extensive one. Start with the hand-carved butterfly flower dumpling with chicken and peanut filling, the twice-cooked pork belly steamed bun, grilled scallop with fresh herbs and crispy squid with lemongrass nam prik sauce. For larger seconds we recommend getting black sticky rice and teaming it with the likes of minced duck salad with chilli lime sauce, wok-fired Wagyu beef with ginger or lamb shank massaman curry with potatoes. If you’re after a quality Thai experience in Sydney, we promise this Balmain restaurant is one of the best in the city.