Mork Ratanakosol grew up in the hospitality industry, having helped out in his parents’ eatery, Yarralumla’s Sukothai Restaurant, since he was a child. His modern Thai menu excites locals and foodie tourists alike. Located in the new Kingston dining precinct beside Lake Burley Griffin, the restaurant has a sophisticated interior design. A black dragon painted on a red wall catches the eye.
Traditional dishes are given a ‘spin’ at this hip and happening restaurant. Duck larb with Thai herbs and roasted ground rice is an interesting and delicious twist on the usual minced pork larb. The roasted duck meat is beautifully flavoured by the Thai herbs. Grilled chicken is succulent, and is well complemented by crispy noodles and a flavoursome tamarind nahm jim. It is the sticky caramelised skin of the chicken that makes this dish a winner.
PSST! Save room for the intriguing dessert called dirty egg in hay – it comprises chocolate ice-cream, rum and raisins plus fluffy pashmak.