The last thing you'd expect to find on such an industrial road is a dish called 'prawn on the beach'. But here it is, warm king prawn and toasted coconut, piled on a betel leaf. It may stretch the boundaries of traditional Thai cooking but the husband and wife owners have been feeding Sydney since the 1980s, so they know their stuff. The fruity duck curry has grapes and lychees for extra sweetness. Crying tiger beef and mushroom salad are fair, but plunder the colourful menu for more creative choices. Warm service means recommendations aplenty, especially for the homemade ice-cream. Flavours include black sesame, mango and, for the daring, durian.