Stories from the roadside
Thai food, explained by the people who cook it — our dishes, how to order, how spicy to go, and what's happening around Glenelg.
Choo Chee curry: the red curry named after a sizzle
A glossy, reduced red curry named after the sound coconut cream makes when it hits a hot pan.
Curry puffs in Adelaide: the golden snack to order first
Crisp pastry, soft curried vegetables and a bowl of sweet chilli — the starter that vanishes first.
Green curry in Glenelg: the street-food way
Fresh paste, coconut milk and a name that doesn't mean what you think — real gaeng keow wan, the street-food way.
Handmade Thai dumplings in Adelaide: why we fold every one by hand
Ginger, spring onion and sesame, folded by hand every day — the dish regulars keep coming back for.
Pad Cha: the sizzling stir-fry most Adelaide menus skip
Green peppercorn, finger root and a wok so hot the dish is named after the sound it makes.
Pad Kee Mao: why they're called drunken noodles
There's no alcohol in them — so where did the name come from? The folklore, and where the heat really lives.
Pad Krapow: the everyday dish Thailand never gets tired of
Holy basil, wok heat and a fried egg on top — Bangkok's default meal, cooked in Glenelg.
Pad See Ew vs Pad Thai: which noodles should you order?
Soy versus tamarind, thick noodles versus thin — an honest guide from the people standing at the wok.
Pad Thai in Glenelg: what makes a real one
Tamarind, wok heat and balance — what separates the real thing from a sweet noodle stir-fry.
Panang beef: the curry we slow-cook for four hours
Rich, thick and slow-cooked for four hours — the one curry on our menu you can't hurry.
Thai fried rice, three ways: egg, Thai and Tom Yum
Egg, Thai or Tom Yum — three fried rices, one hot wok, and how to pick between them.
Tom Kha: the gentle side of Thai soup
If Tom Yum is a shout, Tom Kha is a warm word — how to choose between Thailand's two great soups.
What is Tom Yum? Thailand's hot and sour soup, explained
Lemongrass, galangal, kaffir lime and chilli jam — the hot-sour soup that wakes everything up at once.
How spicy is Thai food really? A guide to ordering your heat
Mild, medium or Thai hot — which dishes carry chilli, which don't, and why the final say is yours.
How to order Thai food like you mean it
Shared curries or a plate to yourself? Here's how a Thai meal is built — and exactly what we'd order for a table of four.
How to start a Thai dinner: our guide to the starters
Five fried starters, one sampler plate, and some honest advice on how many to order.
What "Rim Thang" means — and what Thai street food really is
Our name means "roadside" in Thai — here's the street-food culture behind it, and how we rebuilt it on Jetty Rd.
Looking for Thai near Brighton? It's a ten-minute drive up the coast
Brighton locals — authentic Thai street food is closer than you think, ten minutes up the Esplanade.
Thai takeaway near Somerton Park? We're five minutes up the road
Somerton Park to our door is a five-minute drive — call ahead and dinner's packed and waiting when you pull up.
Songkran, Thai New Year: the festival, the food, and April in Adelaide
Thailand's biggest festival is a water fight with a soft heart — here's what Songkran means, and the food that goes with it.
Hungry? We're open from 5PM.
Dine in under the lanterns at 39 Jetty Rd, Glenelg — or call ahead for takeaway.