Now open: a funky regional Thai restaurant for Eagle Street Pier | Gourmand and Gourmet

Now open: a funky regional Thai restaurant for Eagle Street Pier

Dying to Thai it.

Joining Japanese joint Sake, Spanish/Latin American spot Rico, and Greek seafood go-to George’s Paragon, Naga Thai is now open on Eagle Street pier, injecting some regional Thai flair to the buzzing global foodie hub.

With a fun ‘60s/’70s-inspired interior by Anna Spiro (whose work you’ve probably admired at Paper Daisy or Mr Percival’s) and the perfect Aussie ingredients-heavy take on regional Thai food offered up by head chef Suwisa Phoonsang, Naga is a guaranteed good time (with just the right amount of spice).

Starters include both classic and fun takes on Thai flavours, like massaman beef in a milk bun (because everything is good in a milk bun) and intricate flower-shaped dim sims with caramelised chilli vinegar for dipping.

Mains including stir-fry, curries, and noodles feature dishes like red curry pork stir-fry with snake beans and kaffir lime, or massaman lamb shank with baby potatoes, grilled pineapple, roast cashew and shallot, while desserts feature the likes of chilli vodka dark chocolate mousse with ginger and coconut sticky rice pudding… what a (delicious) mouthful!

While the main focus at Naga is on great Aussie seafood, there’s plenty for the veggoes, including soy protein sang choi bow, veggie panang curry loaded with butternut pumpkin, fried tofu, eggplant and snake beans, and a classic pad Thai featuring seasonal veggies plus banana blossom, garlic chive and rice noodles in Naga’s tamarind special sauce.

An extensive list of on-theme cocktails like the Pink Thaigarita with Olmeca tequila, pomegranate, lime, cranberry, sumac and a pink salt rim, or the Groovy Chai, Baby mixing Buffalo Trace with house-made chai, coconut cream and chocolate bitters are sure to shake things up, while the wine and beers list has everything for a Friday business lunch to a bubbly ladies Sunday session.

 

Labelled a “long-term pop-up”, Naga is here for a tasty time—but maybe not a long time. 

 

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