Chef Nu Suandokmai, the closest thing Adelaide’s Gouger Street had to a celebrity chef in the early 2000s, may have moved on, but his former business partner Thomas Ng still runs Nu Thai, now in bigger premises around the corner on Morphett. If you’re looking for a bulk Thai carbohydrate infusion, Nu ain’t for you – the emphasis here is on quality, not quantity (reflected in Nu’s keen price structure, with most mains under $25). Presentation is also high on the agenda, with plates arriving from the kitchen in a consistently artful state. You’ll pay more for wine – nothing is under $34 – or BYO for $15 per bottle.
