Head Chef Mork Ratanakosol and his brother Benn have stepped out of the shadow of traditional Thai food, applying their own unique spin to the cuisine and presenting a menu that is both familiar in flavour profile yet very different.
Scooping the pool of choice locations, Morks is on the boardwalk of Canberra’s Kingston foreshore and opens out welcomingly onto the waterside.
The menu is pared back but compelling in its description of what lies ahead. Sliced wallaby is swathed in Burmese curry sauce, topped with crunchy pork crackling, shards of fresh ginger and comes in a flour tortilla. Say what?! In Mork’s signature dish, angel prawns are nestled in house-made curry paste and each is bubbled in its own earthenware dish and topped with its own conical ceramic hat – like a plate of pixie tagines. Luscious and tender duck red curry is spiked with smoked chilli–pineapple salad, fresh herbs and topped with shredded coconut like a fresh fall of alpine snow.
PSST! Desserts are a playful treat – Monkey Magic is fried ice cream and there’s a brownie called Kopiko after the Asian coffee candy.