FEATURE // Best of the best
10 plates Standout dishes that need an intro to your dining roster. WORDS Annabelle Cloros
Porkfat’s Phuket tiger prawn curry Porkfat in Haymarket is hands-down making some of the best Thai food in the city in my
opinion. It’s another one of my most-visited eateries and I am slowly eating my way
through the menu — which is hard when I
must resist reordering the grilled pork jowl
with smoked chilli nam jim. Anyway, onto the curry, which is a yellow iteration per Phuket’s take. The Southern-style curry is made with
LIKE MANY OF you reading this, eating my way across Sydney (and
beyond) takes up a big part of the pie chart that is my life. A multi-course tasting menu and a steaming kimchi-jjigae are equally savoured in my
books, so I thought I’d share some of the most memorable plates I’ve been fortunate enough to come across this year — 10 to be exact. Mumu’s
abalone with concealed vermicelli noodles, Poetica’s oysters covered in
piping-hot ’ndjua, and Porkfat’s Phuket curry are a few of the plates you really ought to try (but best you don’t skip on the rest of the list).
30 | Hospitality
Makrut lime leaves, betel leaves, and a
generous amount of black pepper served with tiger prawns sourced from Queensland. The prawns are jumbo and the curry has a nice
undercurrent of heat that’s mellowed out by the jasmine rice. I’m probably about to hit my 10th meal at Porkfat soon and I really
appreciate the front-of-house team here, who gently make sure you don’t order too much.
