About That Thai
About the restaurant
Which Thai restaurant in Brisbane do you choose when you want the perfect balance of the fundamental flavours of Southeast Asian cuisine? For the right mix of sweet, sour, spicy and salty, head to That Thai in Ascot, a block down Racecourse Road from Eagle Farm Racecourse, Ascot station on McGill Avenue and Lancaster Road. That Thai’s menu never loses its focus, even though there are over 110 dishes on offer, best enjoyed socially at the long communal tables that line the spare, minimally decorated dining room. The emphasis here is on the best quality Thai food possible, plus service with a smile. Book now!
That Thai has made a name for itself since throwing open its doors in 2005, quickly becoming a default destination – that Thai restaurant – for lovers of Southeast Asian in Ascot and Brisbane in general. Not only is every dish created from scratch in the expertly crewed kitchen – and this homemade ethos goes right down to the delicious sauces – but the level of hospitality is peerless. That Thai is truly a restaurant that welcomes diners to ‘The Land of Smiles’ from the moment you step through the door to the time you leave. Attentive but unobtrusive service aside, the key is in the kitchen, helmed by a chef with over a quarter-century of experience, including ten years working in top-flight Bangkok hotels like the Sofitel Central.
As voted by Southeast Asian food fans from across Brisbane, That Thai’s most popular dishes are the banana leaf chicken, cooked with dry red curry paste, Thai herbs and lime leaves and garnished with crispy basil and a cucumber sauce, the That Thai signature spicy salad tossing prawns, minced chicken, glass noodles cashews, coriander and onion in a chilli, lemon juice and fish sauce dressing, and the That Thai prawns sizzled in a wok with fresh and crispy herbs and a special chili paste. However, the menu at this Ascot Thai restaurant down Racecourse Road features a number of other specialties that come highly recommended. Try the boneless Thai duckling marinated in the chef’s secret sauce, deep-fried and served golden brown with a sweet plum sauce, or the peanut sauce and cashew nut-topped pra ram long song, pieces of chicken breast marinated in curry powder and soy sauce before being quickly stir-fried. Bookings are essential!