Chat Thai marked its 16th anniversary in Thaitown with an exclusive collaboration alongside Tōkyō Lamington. Capitalizing on the convenience of being in close proximity to Haymarket, I indulged in some Thai cuisine as well, eliminating the need for a detour to Newtown to pick up the lamingtons.

Padt Thai ผัดไทย ($18.00). Stir fried thin rice noodles with chicken, hens egg, dried shrimps, bean sprouts, garlic chives, tamarind and palm sugar and peanuts.

This dish stands out as one of the finest pad thai I’ve encountered. The noodles were impeccably cooked, the beansprouts retained their freshness and crunch, and the beef displayed a tender texture without succumbing to over-tenderization, a common occurence in many Chinese restaurants. The sauce, however, truly distinguished this dish. It achieved a remarkable balance of savory, sweet, and sour elements, with the dried shrimp contributing a distinctive umami richness that elevated it above comparable offerings from other establishments.

Tup Tim Grob ทับทิมกรอบ ($8.00). Water chestnuts rolled in tapioca served with coconut milk, fresh young coconut,  and jackfruit.

The water chestnuts retained their crunchiness and freshness, enclosed within a soft and chewy tapioca wrapping dyed red to give the appearance of rubies. The coconut milk added a rich and creamy dimension, while the young coconut and jackfruit introduced both textural diversity and a delicate fruity sweetness. This dessert proved exceptionally refreshing, particularly on a warm day.

Chat Thai is located at 20 Campbell St, Haymarket NSW 2000.