2019
Thai Riffic on Street (Westfield Parramatta) had been passed repeatedly before a takeaway visit was finally made.
Pad Se-Ew (beef, $13.00)
Flat rice noodles stir-fried with egg and sweet soy sauce. The noodles carried a clear wok hei, with a light char that sat across the surface rather than dominating. A squeeze of lemon sharpened the profile, cutting through the sweetness of the sauce. Vegetables remained crisp and fresh, while the beef was tender and evenly distributed. The dish held together well, with each component distinct but aligned.
Pad Thai (chicken, $13.00)
Thin rice noodles with egg, crushed peanuts, dried shrimp and tofu in Pad Thai sauce. The dish presented dry, with insufficient sauce to bind the components. Noodles, bean sprouts and chicken remained separate rather than integrated. The chicken was overcooked, contributing a firmer, less yielding texture. Overall balance was lacking, with neither acidity nor sweetness carrying through.
2022
A return visit followed a positive work lunch experience, this time dining in rather than ordering through delivery. The difference in immediacy was evident, with heat, texture and aroma more intact.
Meuk Yang ($8.00 for 2 skewers; 4 pictured)
Octopus skewers served with nahm jim seafood sauce. The surface carried a light char, while the interior remained soft to the point of near-yielding without resistance. Smoke sat clearly at the front. The sauce introduced a layered profile: savoury depth from fish sauce, acidity from lime, sweetness from palm sugar, and a pronounced garlic presence. The balance lifted the octopus without masking it.
Pad Se-Ew Neua ($17.00)
Wok-fried flat rice noodles with beef, egg, Chinese broccoli and sweet soy sauce. Wok hei was again evident, coating the noodles with a light smokiness. The noodles retained a slight chew, avoiding softness. Beef was tender, and the Chinese broccoli contributed a crisp, mildly sweet counterpoint. Structure and balance remained consistent with the earlier visit.
Pad Hoy Lai ($22.00)
Baby clams in chilli jam sauce. The sauce carried a gentle heat with a rounded sweetness, coating the clams evenly. Flavour was centred in the sauce rather than the shellfish itself. Several clams retained grit, which interrupted the texture and reduced overall consistency.
Dine-in service improved clarity of flavour and texture. Grilled octopus and Pad Se-Ew remained the strongest items, while quality control in shellfish handling was less consistent.
Thai Riffic on Street is located at 2184B/159-175 Church St, Parramatta NSW 2150.