The best Thai restaurants in Melbourne right now

What is it? The real taste of Thailand transplanted to a Melbourne CBD carpark (and then in 2024, where it currently lives, Tivoli Arcade), Soi 38 had us at the boat noodles. Lurking in a pungent soup broth with a host of add-ons (braised pork or beef, a pork ball and crackling, bean sprouts and coriander), the springy noodles are big on flavour and even bigger on comfort. 

Why we love it: Boat noodles aren’t the only street food specialty here, only serving to increase the agony of indecision. Will it be the pork skewers known as moo ping, the pad krapow, the ultimate khao soi or the golden-fried pork jowl? Our advice: visit again and again so you can eat through the entire menu. The fact that the new Soi 38 location has a fully functioning electric kitchen (a first!) and greater capacity than ever before proffer only further reasons to pay this instant Melbourne icon a visit.

Time Out tip: If the last time you tried to eat at Soi 38 you couldn’t get a table, don’t despair. The new location seats up to five times as many diners as the old carpark digs.

What is it? Escape to this Thai-inspired wine bar for funky ferment-driven flavours and a robust cocktail program from some of Australia’s most daring bartenders

Why we love it: Though drinks are a major drawcard here, there’s no doubt the food is a red-hot hit. From the pickled watermelon skins that balance out the richness of chicken, to the dried chilli,  cucumbers and cabbage salad playing soothing allies to your fiery, funky Isaan-inspired sausage, the chef’s mastery of balance here is marvelous. Duck in the next time you’re in the area – you’re guaranteed no shortage of delicious and spontaneous surprises.

Time Out tip: After a cocktail rec? Try the Spro-Tini – you’ll thank us later.

What is it? Khao man gai (roughly translating to 'fatty rice') is the specialty of this cute little Hardware Lane joint named after the dish, and you'll see long queues lining up every lunchtime to get their Thai comfort food fix. You can choose from nine versions of the popular street food, and there's a decent selection of beers and non-alcoholic drinks to wash it all down. 

Why we love it: Whether you opt for the succulent morsels of poached chicken thigh or the crisp, tender fried chicken, t’s actually the fragrant, chicken-y jasmine rice that’s the standout – which is the way it’s supposed to be with this dish. Hats off to Khao Man Gai. The authentically clean street-style broth is best poured over the rice, but sipping it as a soup is equally as rewarding. 

Time Out tip:  Out of the condiments, the fermented soybean sauce is much more interesting than the stock standard sweet chilli. 

What is it? Nestled in the multi-level Her palace, BKK is a sleek modern Thai barbecue canteen – perfect for date nights, work lunches or casual catch-ups before a drink on the rooftop. It has an excellent menu divided into entrées, skewered meats, a selection of salads boasting several different kinds of laabs and som tums and heavier meals ranging from noodles and curries to meat mains, as well as different preparations of rice and desserts.

Why we love it:  If you’re feeling flush, a whole market fish is available for an unspecified market price or you could order an entire banquet. But it doesn't always have to be an all-out feast at BKK – you can just as easily drop in to sample a cross-section of contemporary takes on Thai street food.

Time Out tip: Pop in for an affordable weekday lunch when BKK slings $17 serves of noodles.

What is it? This predominantly takeaway eatery plays on two tried-and-true formats – the classic Aussie chook shop and the gai yang (charcoal chicken) stalls that line the streets of Bangkok – for a take on poultry that’s anything but boring.

Why we love it: If you grew up frequenting your local chook shop, the format is familiar: choose a quarter, half or whole bird and add your sides, or opt for a combo. The difference is in the details. Inspired by Bangkok, where chef Narit Kimsat grew up, the chicken is marinated in a black pepper and turmeric sauce, then grilled over charcoal, yielding meat with no trace of dryness. It’s a touch greasy and best eaten off the bone, so prepare to get messy.

Time Out tip:

Go on a warm day and take your haul to the park or the beach.

What is it? Thai institution Longrain is classic Melbourne dining-out fun and its offerings are just as good these days as they were when they first fragrantly sprung onto the scene. Round up a crew and have fun!

Why we love it: Longrain kills it in the small-dish stakes, so ordering everything that counts as an appetiser is pretty much non-negotiable. Go the freshly-shucked oysters that arrive with a beaker of vibrant red nam jim; go the betel leaves, especially the citrusy one with the green mango and the toasted coconut. Above all, go the sticky, caramelised puck of pork on top of a juicy chunk of pineapple for the world’s finest iteration of sweet and sour. 

Time Out tip: Looking for a more casual, snack-driven experience? Try Longsong upstairs, the restaurant’s atmospheric cocktail bar. 

What is it? So indispensable has Jinda Thai become that it’s hard to imagine a time when Jinda didn’t exist. When Jinda Thai opened its doors in 2013, it became a bustling, instant classic trumpeted more loudly still for its faithful menu, earnest hospitality and relative lack of competition – save for a couple of pricier fusion institutions. 

Why we love it: In the years since, ‘cheap Thai’ has emerged as one of Melbourne’s most-improved culinary sectors, and yet Jinda remains its leading light. As a result, it can be hard to get a seat. Highlights include tender, deep-fried fishcakes, crisp, skin-on barramundi with a refreshing green apple salad, velvety smooth beef massaman curry and the pleasing duck larb. 

Time Out tip:  Go all out and get the banquet menu.

What is it? No matter what time you head to Nana Thai, as it’s affectionately known, you’re probably going to wait in line. But it’s worth it – stepping foot inside this Thai eatery is remarkably similar to the hustle and bustle of a streetside restaurant in Bangkok. Thai barbecue takes centre stage, with golden domes on each table ready to fire up with pork fat that oils the grill and a surrounding moat of broth. 

Why we love it: Moojoom, or Thai hot pot, is the other star of the show. A lemongrass-laden broth is dished up on a portable stove with an array of meat cuts such as pork intestine, pork neck, chicken, calamari, prawns and vegetables (Chinese cabbage, enoki mushrooms and more) as well as some glass noodles. Isaan-style dishes compliment the moojum and mookata with their fiery, citrus-packed flavour. Lap it all up with a bowl of garlic rice and a bottle of Leo beer or a milk tea and it’s a dinner fit for a king.

Time Out tip: Didn’t see a sweets menu last time? Last we checked, there’s now a very good-looking banoffee pie now available for dessert.

What is it? Dodee Paidang is a Sydney import from Somporn Phosri. The first Melbourne outpost was hidden in the basement of Hotel Causeway 353, off Little Collins Street, but building on its success, two further branches can be found on Swanston Street and in Box Hill. The main event is the signature tom yum noodles in a sweet, porky, hot-and-sour broth with generous spoonfuls of fried garlic and a garnish of crispy wonton strips.

Why we love it: Each tom yum comes with toppings ranging from seafood to soft pork bone and can be customised with a choice between seven types of noodles, such as glass, rice, instant and supersized - for those with a solid appetite. You can also tailor your dish to a spice level you can tolerate, with up to seven options. 

Time Out tip: If you’re not good with spice, be careful about going beyond level 3 – appropriately titled ‘Lava’.

What is it? From the moment you step inside Issan Thai, you know you’re onto something good. The air hits you like a wave: warm and thick with sugar, fish sauce and lively chatter. At the heart of the menu are grilled meats ready to be bundled up with a leaf or tacky ball of rice, so if you like ssam, you’ll love this too. 

Why we love it: Here, it’s less about top-shelf cuts or exacting sear times, but rather moreish marinades thick with spices and fresh herbs. It’s also a largely porcine affair, from salty-sweet kor moo yang dipped in nam jim to best-in-show moo narm tok - bite-sized slices of pork belly that are tossed in enough lemon juice, coriander, shallots, chilli and ground toasted rice that make them taste almost light.

Time Out tip:  Don’t miss the som tum – it’s a powerful addition to the salad canon; a mountain of shredded green papaya dressed with dried shrimp, crushed peanuts, lime, garlic, chilli and fish sauce.

What is it? Tom Toon joins Jinda Thai as one of a few restaurants that break up North Richmond’s Vietnamese monopoly. No-frills yet cosy, it’s widely acknowledged to have some of the best Thai food in Melbourne.

Why we love it: Loyal diners swear by its som tum and soups, both of which come in several variations – pickled mudfish is a feature in many of the som tum iterations, while the Thai sukiyaki with bean thread noodles is something you’re less likely to find at other Melbourne Thai restaurants. Customisation is key with the restaurant’s speciality noodle dish kuitiaw, where you can choose between thin rice noodles, large strips of rice noodles, egg noodles and vermicelli. 

Time Out tip:  We reckon this joint has one of the finest and freshest-tasting plates of pad thai in town, so if that’s your go-to dish make sure you try it here.

What is it? Nested in the basement food court of Paramount Centre off Little Bourke Street, hole-in-the-wall Me Dee is known among hungry CBD office workers for its ace meal deals and authentic Thai specialties.

Why we love it: Whether you make a beeline for the oyster omelette (famously peppered with numerous molluscs belying its reasonable price tag), the fragrant bowl of boat noodles with a good bite to them, or the nutty and mild panang curry, it’s hard to go wrong – and you won’t break the bank.

Time Out tip: If you have space after, Me Dee has a neat selection of traditional Thai desserts, rich in the flavours of pandan and coconut. 

What is it? A lunchtime favourite of office workers in and around the CBD, Thai Town is a colourful and vibrant 200-seater space that is more often than not packed despite its large confines. 

Why we love it: Service is quick and efficient, but the food is no less tasty for it – you’re quickly ushered to your seat, where you can order through a QR code on your table, and your food is promptly delivered to you. Lunchtime specials boasting the likes of curries with rice, stir-fries and noodles are available between noon and 3pm, but the ante is upped for dinner. You can find jumbo plates of king prawn pad thai and pork mince with chilli and basil on rice and an entire barramundi given the deep-fried treatment. 

Time Out tip: Ever tried a hot pot with fish balls, blood jelly and calamari in a spicy pink broth before? Here, you can.

What is it? Bangpop is a vibrant Thai eatery set along South Wharf’s riverside dining precinct, specialising in hawker food-inspired dishes and boasting a great warehouse-style space for functions, group dinners and parties. 

Why we love it: At this Thai street food-inspired venture, the flavours don’t pull any punches, and you’ll sport the runny nose to prove it. While the prices may not exactly mirror street food costs, you’re guaranteed good vibes, good flavours and prime waterside real estate at this fuss-free joint.

Time Out tip: Start your meal with a plate of fresh Aussie oysters, served up with spring onion, nam jim talay, fried shallots and lime.