From the Sydney Morning Herald:

[T]here is nothing in the world like Sydney Thai food. Europe can’t do it and neither can America. London certainly can’t, with one honourable exception (David Thompson’s Nahm), and neither can Bangkok, because only Sydney has the mix of climate, produce, attitude and style – and those last two are as important as the first two.

Thai food in Thailand is full of subtle aromatics, layers of complexity and masses of herbs; a blend of never-seen-a-fridge freshness, family traditions and the legacy of a refined Royal cuisine. Even so, I can’t help wishing I could sit at a buzzy Sydney Thai table with a chilled sauvignon blanc in a wine glass instead of on a street corner in Bangkok with a warm fruit juice in a paper cup.