Thai Head Chef Chanyut Nitmaha draws on a culinary career that spans more than three decades. His Thai dishes exude passion and flavour. The warehouse-like dining room has exposed flashing, brick walls and playful touches, such as bicycles fixed above the kitchen and a bar made from colourful building blocks. Communal tables add to the fun and friendly vibe.
The food is unpretentious, with heat levels clearly illustrated on the menu. Gaeng daeng phed features moist slow-cooked duck meat floating in a more-ish spice-infused coconut curry. A scattering of crunchy snake beans, sweet cherry tomatoes and juicy pitted lychees complete the dish. Yum goong sai moo krop sees crisp pork belly slices and lightly fried prawns tossed with shredded green papaya, fresh chilli, cucumber, bean sprouts, Vietnamese mint, coriander, shallots and toddy palm slivers. The lime dressing refreshes the palate.
PSST! Every Monday, BangPop runs a vegan Thai special – two or three courses with wine from only $29 per person.