Profiled by De Groots Media 2010 – Roz Taylor
When a restaurant clocks up awards every year since opening, you feel compelled to see what all the fuss is about. In a city busy with Thai eateries, this one must be doing something right to make it consistently stand out from the crowd. It is not a pretentious looking place, but rather simple, and tastefully decorated with a few Asian pieces. Polished floorboards and wooden café style chairs give it a welcoming casual feel, and the sizeable specials blackboard provides delicious competition to the regular menu. Snaffle the window seat to watch Chinatowners hustle and bustle by, or catch their reflection in the glass-framed awards along the wall. When asked why he thinks his restaurant is a winner, chef Thomas Ng humbly appoints it to his friendly and professional staff who are all longtime friends.

It is safe to assume however that much of what people love about Nu Thai, is Ng’s food. This is confirmed as the gorgeous Sine places the prawn mien cum before you. The glistening prawns are pretty as a picture, arranged on four betel leaves. You might think it a shame to eat them until your mouth is filled with their sweetness which is contrasted to the papery betel leaves and textural crunch of peanuts. The thick coconut sauce that drapes the delicacy has a zing of chilli, lime and ginger, and adds perfect balance. A most impressive main is Ng’s appropriation of the well known pad thai. He presents the tamarind-tinged noodles in a bulging, omelette cocoon that you tear away with your fork so the egg ribbons through the dish. Another masterpiece is the roulade of roast duck which is wrapped in minced prawn, rolled in sesame seeds, and dressed with a sweet coffee sauce. Nu Thai’s perfect play on Thai tradition humbly accepts its acclaim, with surely more awards to be won.

Qantas The Australian Way 2008 - Margaret Kennedy
Nu Thai has won a fine reputation in its own right since Thomas Ng took over the restaurant four years ago. When it’s busy, Nu Thai is noisy and the tiny kitchen frenetic, but the quality of its cooking and presentation continue to improve with time. Many of its dishes have been long-time favourites, such as the crisp chilli barramundi or coffee duck, along with a standard range of regional Thai dishes. Best to consult the large blackboard specials menu that dominates one wall, so imposing and tempting that it’s easy to overlook the regular menu. Here dishes such as jungle chicken curry or barramundi with green mango stand out, while a classic prawn mien cum, betel leaves stacked with prawn, lime, ginger, coconut and chilli, and duck spring rolls remain perennial favourites. Hong Kong-trained chef Thomas Ng has allowed a few Chinese influences to creep in, but not enough to change the overall flavour of the menu. The wine list is small, interesting and well priced. ''

Adelaide Messenger 2008 - Kylie Fleming
'' I’d heard that Hong Kong-born Ng and his team were borrowing from their Chinese heritage for what was originally a very authentic Thai menu. There are some subtle influences but nothing clunky or awkward it all blends nicely. In essence, it seemed to me the kitchen has a good grip on balancing those complex sweet-sour-salty-chilli flavours of Thai cuisine. The food was terrific, the wine selection was stimulating and it’s a nice place to dine. Staff scored big points for service. ''
 
Gourmet Traveller 2007 Australian restaurant guide
Nu Thai looks the same as every other modern Asian restaurant, except for the huge specials board that occupies almost an entire wall. Most importantly, the food is as good as ever and the wine list includes an excellent selection of aromatic whites. Prawn mien cum – intense mouthfuls of fresh betel leaf topped with chilli, lime, ginger, coconut paste and a single prawn – are hot, fresh, textural and bursting with life, like much of the menu. ’’

The Advertiser food and wine 2006
‘‘ In a precinct where cheap and cheerful Chinese virtually rules the day, Nu Thai has maintained the highest of standards in keeping its menu fresh and exciting, its look sleek, clean and modern, its wine list sympathetic with the flavours on offer and its cooking bursting with life, heat and textural interest. Comfort levels are high, street tables well served, and signature dishes like prawn on betel leaf hold their heads high over time.
On top of all its good work at the beginning of its menu, Nu Thai is one of the rare Asian restaurants to offer attention-seeking desserts that leave no doubt this is a highlight of gouger St and Chinatown worth bookmarking. ’’

The Advertiser food and wine 2004
‘‘ Arguably the best Asian food, service and setting on Gouger St, with prices to match… it’s still one of Chinatown’s best high-end Asian destinations. ’’

Lonely Planet review for Nu Thai
Dripping with accolades, this contemporary Thai restaurant is regarded as the best in town. Tuck into dishes that include crispy chilli barramundi and scallops with wild asparagus.