Crowd-pleaser thick with spice and smiles.
Thai$$$$
From Berowra Waters Inn brioche to fish liver chermoula:A dish-by-dish snapshot of the past 40 years of The Sydney Morning Herald Good Food Guide.
Thirty-five years on and the intensity of flavour endures in stand-out dishes like spicy som dtum and salted mackerel fried rice.
A dessert bar offering four flavours of sticky rice and tangled little noodle nests sets this Chat Thai apart.