What is it?: A small restaurant, three tables inside and four outside, in the front room of the home of chef Tania, who is third generation Thai, opening every day from 11am to 6pm except Thursday. Now in its fifth year, it sells a small selection of noodle dishes and wonderful, not too sweet, coconut ice cream.
Why we love it: This is all about the noodles with broth bursting with big creamy flavours, and plant-based ingredients fleshing out the finish. If you are a khao soi fan then look no further on the menu. The rich medium-hot yellow curry, mixed with a coconut broth, hosts a variety of vegetables and spices including red onions, shallots, coriander, pickled cabbage and a slice of lime. If extra heat is needed there is a home made table chilli that packs a very fiery punch. A great way for first-timers, or those that can never make up their minds, is to go for the tasting tray. Select any four of the menu dishes, which come in smaller portions, and decide for yourself which is your favourite. This really is the front room in Tania’s home, and so there is a good chance you might get drawn into discussion with those on other tables. Just as a neighbourhood restaurant should be.
Time Out tip: Tania’s son Eddie (fourth generation) hosts mindful workshops five or six mornings or evenings each week at the restaurant, with titles such as deep listening, self discovery, and ecstatic dance. Come for an early dinner and if Eddie has a session organised stay for some enlightened discussion.