Soi 38 introduces new regional Thai menus
SOI 38 has taken a step away from its street food origins to embrace a more sophisticated and deeper exploration of Thai cooking.
WHILE replacing its edgy black-and-yellow colour scheme with a calmer shade of terracotta is the most obvious of the changes at Thai favourite Soi. 38, the increased focus on regional dishes, particularly in the tasting menu, promises to be the real game-changer.
Four years after opening the narrow dining room on Pulteney St, husband-and-wife owners chef Terry IntarakhamhaengandDaisy Miller have taken a step away from the restaurant’s street food origins to embrace a more sophisticated and deeper exploration of Thai cooking.
Take a look at the curries, for instance, that now include a southern style dish made with kangaroo tail, braised for eight hours, in place of the traditional buffalo tail, and an unusual combination of preserved pork and jackfruit from the Hills people of the north, alongside more familiar beef cheek massaman and green chicken preparations.
And the Feed Me option is now structured so that each “course” comes from a different part of the country, creating a culinary journey from north
to south.
“The menu is very Thai … it’s the way the Thai people actually eat,” Terry says. “It’s a real cultural experience and we tell stories of the background of the food.”
54 Pulteney St, city, 8223 5472, soi38.com.au