Thai Chiang Rai is a stylish looking restaurant on Kingston’s busiest eat street, and well worth the visit when looking for Thai in the inner south. Named after Chiang Rai, a region in the north of Thailand, Thai Chiang Rai has consistently offered authentic and sometimes unique dishes that have impressed enough to see it win awards for Thai cooking in the ACT on a number of occasions. Whilst many lovers of this cuisine are drawn by the usual, and very well executed, array of green and red curries, or the ever popular pad thai, those in the know come seeking owner and chef Noy Phachantharong’s list of house specials. Although he recently took over the restaurant from long time owner Nat Chaiyabam, he has been running the kitchen for the last six years and been a major factor in its success. Typical to his repertoire are duck legs cooked in herbs and spices and served with figs and steamed asparagus; or scallops stir fried with basil, mild chilli, onion, shallots and snowpeas and topped with macadamia nuts; chicken fillets grilled and served with a Thai paw-paw salad and may be served with the traditional Thai sticky rice. The interior at Thai Chiang Rai is surprisingly warm and cosy for such a large space. Ceilings are high and interior details are painted in blue and yellow with bold touches of red, and walls are adorned with the occasional authentic item, such as a gorgeous handmade golden tapestry.
