Chef Narin Kulasai’s mission at Porkfat is to transport diners to the chaotically delicious, flavour-filled streets of Bangkok with a 100% authentic menu.
Hailing from Saraburi in Central Thailand, Chef Kulasai knows a thing or two about original Thai flavour. Drawing on his rich cultural heritage, and knowledge gained working alongside the renowned Chef David Thompson at Long Chim Sydney, Kulassai introduces Porkfat, the new Thai eatery promising the best of Thailand’s sights, sounds and flavours, in the heart of Sydney’s Haymarket.
The intended ambience is that of stepping off a busy Bangkok street, straight into your Grandma’s kitchen. Dishes are served in stunning mismatched kitsch ceramics, hand-painted and imported from Wiang Galong, an ancient Thai city known for its artistic and religious history. The colourful tableware is a visual amuse-bouche for the rainbow of flavours that follows.
Expect Thai staples such as; Green Curry made with grilled pork jowl, lychee, apple, eggplant, wild ginger, makrut leaves, and Thai basil; Papaya Salad with salted duck egg, dried prawns, fish sauce and lime; and a Phuket Curry of tiger prawns, southern style curry paste, black pepper and betels leaves.
Kulasai also plates up dishes lesser-known to Australia’s Thai dining scene, including house specials of; Grilled Pork Jowl with smoked chilli nam jim, roasted rice, tamarind and lime; Deep-Fried Golden Pomfret; plus a selection of creative, rotating dishes.
In the spirit of authenticity, ingredients such as 100% organic Palmsugar will be imported from Thailand. Meanwhile, fresh produce will be locally sourced and selected each morning at the market for service that day.
Porkfat is now open waiting to wish guests a warm Sa wad dee ka (welcome), 11am – 10pm Tues – Sunday. Find out more here.