Qantas The Australian Way 2008 - Margaret Kennedy
'' The days when Adelaide diners mourned the loss to Sydney of Nu’s founding chef, Nu Suandokmai, have long past and four years later Nu Thai has won a fine reputation in its own right. 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
‘‘ Adelaide diners reminisce about the halcyon days of Nu Thai under the ownership of founder chef Nu Suandokmai, but put those memories aside and revisit this outstanding Thai restaurant in the city’s Central Market precinct. 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. ’’
