This is Khao Man Kai, a casual restaurant in Haymarket focused on Thai street food.

Soy Marinated Mixed Salmon and Prawns (Raw) ($21.90) — three slices of salmon, three prawns, salmon roe, seaweed, and rice served with nam jim talay.

Initial contact delivered fresh seafood with a savoury soy marinade, followed quickly by raw garlic, chilli, and the richness of the cured egg yolk. The salmon and prawns retained a clean texture, while the roe added intermittent bursts of salinity. Through the mid-palate, the structure became increasingly heavy. The combination of soy, egg yolk, and raw aromatics lacked sufficient acidity or freshness to reset the palate between bites. Unlike a Japanese chirashi, where vinegared rice and cucumber often provide lift and separation, the rice here functioned more as a neutral base than a balancing component.

The nam jim talay introduced the brightest element of the dish, with strong notes of green chilli, garlic, coriander, lime juice, and fish sauce. It provided tanginess and heat, but not enough acidity to fully counter the cumulative richness.

Towards the finish, the garlic and soy lingered more strongly than the seafood itself, with the palate left coated rather than refreshed.

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Overall, a casual Thai venue defined by bold savoury profiles, though this particular dish lacked sufficient acidity and freshness to balance its heavier elements. The kitchen may be better approached through the chicken-based dishes for which the venue is better known.

Khao Man Kai is located at 804 George St, Haymarket NSW 2000.