Spice I Am . restaurant

Spice I Am's hugely popular 82-course A3 long menu restaurant has kept diners enthralled with its dishes for 14 years. Sujet Saenkham is both co-owner and head chef at this Thai restaurant. He has been in Sydney since 1985, but it wasn't until 2004 that he felt the city was ready for his brand of authentic Thai cooking. Drawing from his mother's recipes at their farm in Ratchaburi, southwest of Bangkok, Sujet Saenkham has created many dishes with different flavors but still not losing the taste of home.

Fried eggs placed in Thai sour soup may not sound like a good idea, but Sujet Saenkham's creative processing turns it into a delicious dish. Young, soft cha-om leaves wrapped in a layer of golden eggs are cut into bite-sized pieces, when eating you just need to dip each piece in a pot of fragrant sour soup to eat with shrimp. greasy pellets. This is a dish with richer ingredients than tom yum, fatter than tom kha gai but still has a balance of flavors and is absolutely perfect - you won't find this on the menu at other eateries .

The salad consists of soft chewy pork sausages hidden in a crunchy crust of burnt rice, topped with roasted peanuts along with scallions, fresh chives, mint, whole dried chili peppers and coriander. Another look at the salads I've tried before.

The reason to love this place is the very special policy of the restaurant: "BYO" (self-sufficient beverage), which means that when visitors go to the restaurant, they can bring alcohol and other drinks. Others are available, however usually visitors have to pay the restaurant as they provide the glasses and wash the glasses. Spice I Am is the legend of Sydney's Thai food scene and it's time to step out of your accommodation for a wonderful, cozy meal at Spice I Am.

Open: Morning 11:30-15:30, Afternoon 17:30-21:30

Tel : (02) 9280 0928

Web : https://www.spiceiam.com/