Nu Thai

Ph: (08) 8410 2288; 117 Gouger St, ADELAIDE 5000

Thai, $, * for Food
Open Lunch Fri noon-3pm; Dinner Tue-Sun 5.30pm-10pm, Closed Most public holidays; Licensed, BYO, Corkage $12 bottle; AE DC MC V EFT, Seats inside 70, Outside seats
Chef (--) Owner (--)

Mietta's Review
Virat Suandokmai (Nu to his friends) has left but his successors, three former staff members, carry on the tradition although the food has taken a distinct shift towards Canton. That's not to say that it's worse, just a little different - it's still good albiet for a price. It's not hard to spend $30 for one dish, rice and tea which is the cost of a main course at one of Adelaide's better restaurants. The crowd, and there are lots of them, are young (under 40) urbanites many of who, in another decade, will be the city's decision makers. Nu's secret is the deft front-of-house which is precicely attuned, culturally, to its clientele. In 06 mains were $17-$30.

Other published opinions

Gourmet Traveller 2007 Australian Restaurant Guide "Adelaide diners reminisce about the halcyon days of Nu Thai under the ownership of founder chef Nu Suandokmai, but put those memories aside and revisit this outstanding Thai restaurant in the city's Central Market precinct. Nu Thai looks the same as every other modern Asian restaurant, except for the huge specials board that occupies almost an entire wall."

Adelaide Advertiser 2006 "Few Adelaide restaurants and chefs have generated as much interest as Nu Suandokmai and his eponymous Nu's Thai. His Gouger St digs set new benchmarks in style and flavour and was arguably among the top Thais in the nation."

Gourmet Traveller 2006 Australian Restaurant Guide "Founder Nu Suandokmai's brilliance here is a hard act to follow, as the restaurant's new owners may be finding. At first glance nothing's changed - the place looks the same, with some original staff, and the main menu is untouched."

Adelaide Advertiser Tony Love 22/9/04 score 16/20 "Arguably the best Asian food, service and setting on Gouger St, with prices to match. The influence of its brilliant foundation chef is beginning to fade but it's still well worth a visit."

Gourmet Traveller Restaurant Guide Australia 2004, 'Nu's is noisy and the tiny kitchen is a blur of activity.Somehow,though,the quality of the cooking and presentation continue to improve-and they were terrific to start with.'

The Sydney Morning Herald, Good Living 12/11/02, Nigel Hopkins,'produces some of the best Thai cooking in Australia.'