The best Thai restaurants in Sydney

What is it? A fiery, family-owned Thai restaurant in Haymarket where chef/owner Narin 'Jack' Kulasai cooks with pork fat (sorry, vegos – this one isn't for you).

Why we love it: From the fresh, vibrant and ridiculously delicious dishes to the fact that it's BYO – and the outstanding service – we love everything about this place. It’s one of Sydney’s best Thai restaurants, and even goddess Nigella Lawson is a big fan.

Time Out tip: The dishes here are seriously hot. Leave the chilli wusses at home.

Address: 33 Ultimo Rd, Haymarket NSW 2000

Expect to pay: $30–$50 for mains, plus drinks

What is it? A massive, pumping, brightly lit Thai house in Newtown that’s been serving some of Sydney’s finest sweet, sour, salty and spicy hits since 1996.

Why we love it: Seating more than 450 guests, Thai Pothong is bloody massive – making it a cracking choice for birthday celebrations, catch-ups with mates, a rendezvous after one too many Martinis at nearby celestial den Bar Planet, or before a boogie at purple-hued disco haunt Pleasure Club. It’s also bloody delicious. And it’s BYO (for wine only), so bring a bottle of your fave vino and come here for your next birthday (heads up: there will be singing).

Time Out tip: Thai Pothong’s banquet options are great value – our pick is the Jasmin Menu, which comes with betel leaves topped with juicy prawns, chicken satay skewers, a fragrant barramundi curry and more. And make a booking – this place gets a longer line than the Enmore Theatre on a Saturday night.

Address: 294 King St, Newtown NSW 2042

Expect to pay: Around $25–$45 for a main, plus drinks

What is it? A casual BYO eatery in Darlinghurst with big flavours, generous portions, friendly staff and feel-good prices.

Why we love it: We’re suckers for khao soi – Thai laksa – and this place nails it. The coconut milk broth is fiery, rich and deeply flavoured, filled with chewy egg noodles, tender chicken, sliced red onion, tangy pickled mustard greens, and a handful of crisp fried noodles on top for crunch. Also, the pad kra pao is luscious, savoury and fragrant – and it seriously slaps.

Time Out tip: There’s an Eat Thai in Paddington – don’t get the two mixed up. For one, you’ll end up paying about $10 more per dish. Whether you’re getting takeaway or dining in, come here.

Address: 358 Victoria St, Darlinghurst NSW 2010

Expect to pay: $20–$30 for mains, plus drinks

Omelette in a sour Thai soup does not sound like it should work, but, goddamn, if it isn’t a delicious revelation at number 79 on Spice I Am’s famously lengthy menu. At 82 items long, those A3, double-sided, laminated menus have been keeping flavour fossickers on their toes for nearly two decades. Spice I Am are legends of Sydney’s Thai food scene, and may they keep us full for many years to come. 

This ever popular Haymarket eatery has become legendary with chefs and Thai locals alike for its lava hot noodles and soups. It's the original hot spot from Somporn Phosri, who's gone on to expand the chain to Chatswood, Melbourne and Bondi Junction. The main event is the signature tom yum noodle, coming in a clean, sweetly porky, hot-and-sour broth hit with generous spoonfuls of fried garlic and topped with crispy wonton strips.

One of Sydney's most talented chefs, Annita Potter (Long Chim) has taken her wealth of knowledge and knack for Thai flavour and opened up Viand, an exhilarating restaurant in Woolloomooloo. Roughly translated to "an assortment of dishes" in Thai, Potter has gone to great lengths to ensure the fit-out reflects the vibrant, ecclectic and welcoming spirit of Thai cuisine and culture. 

Found on the corner of Elizabeth Street in Zetland, Mon Thai doesn’t look like much from the outside, but this ten-table joint is home to excellent Thai street food. The dishes are inspired by owner and chef Mon Bongkunkham's childhood growing up in mountainous Chiang Rai and learning to cook from her father. Be sure to try the standout numbers: khao soi kai (a curry noodle soup); laab (a fiery meat salad); and kaeng om nua (a herbal beef curry soup). Mon even sources special spices direct from Chiang Rai, so rest assured you’re tasting the real deal. 

Sydneysiders love Chat Thai. With an empire spanning five restaurants – including two in the CBD, Circular Quay, Manly, Neutral Bay and Chatswood – the cheery eatery has gained legions of fans for its authentic and tasty Thai food (which, admittedly, does play on the sweet side). But we don’t care. With those prices and the fact that service is consistent and swift, we’ll keep coming back for more.

Chin Chin may no longer be the new hot thing on the scene, but when you’re after flavour-packed Southeast Asian food and a fun time, this Surry Hills joint is still a strong contender. Not sure what to order? The set menu is always reliable, and comes with all the hits. The restaurant is fast-paced and at times frantic, so it’s not the place to go if you’re looking for a low-key spot. Though, the fact that this stalwart still heaves proves that for the right occasion, Chin Chin still slaps.

Boon Café in Haymarket is one-third styled-up city café, one-third restaurant and one-third Thai supermarket. The menu is overwhelmingly long, but thankfully there are lots of pictures, which make it easier to choose.

This Thai restaurant looks like a European wine bar. Elegant restraint is the design brief here, in the former Onde building opposite the original Darlo Bills, but the bar sends the clearest message about the intentions of this upscale riff on Thai dining. Come for innovative, generous and importantly, delicious food. 

The menu here is easy to penetrate: start with crisp hunks of pork belly with greens, or super hot-and-sour prawn soup. Move on to some soft, glutenous dumplings filled with fine shreds of garlic chives, or some grilled Isaan-style sausage, packed with chilli and served with peanuts, raw ginger and dried chillies.

Caysorn specialises in southern Thai cuisine – a part of the world known for its heat. Kanom jeen – a vermicelli-like noodle traditionally made with pounded fermented rice – is offered in several versions. But the house special is kanom jeen tai pla: noodles sauced with a dark, complex salted fish curry that seethes with chilli.

Among the selection of snacky-type things at Yok Yor, there's not merely salt-and-pepper squid, but a whole S-and-P menu covering tofu, squid, prawns and soft-shell crab. Among the more interesting smaller things are the tod mun, the traditional fish cakes leavened with a healthy addition of minced pork.

When you walk into this Hall Street staple you can instantly smell fragrant Thai basil and hear the sounds of woks clanging. They do seriously big serves (one serve will satisfy two) of grilled meats, super rich curries and wok-fried favourites. You'll also find a whole page of the menu devoted to duck (try the boneless roasted 'Lucky' duck) and lamb (the massaman uses whole lamb shanks) alongside plenty of vego dishes.