UR Caffe

Kate and Boyd Pattarapongkasame were typical Sydneysiders, in and out of cafes every morning. Queuing up one morning, something dawned on the pastry chef and food scientist duo. There should be more to the cafe experience than simply buying your coffee. It should be a place to slow down.

On a trip to Adelaide in 2011, this idea was further cemented for the Bangkok-born, Bondi locals. Drawing comparisons with Chiang Mai, they knew Adelaide was the place for their own cafe – a place where everyone is welcome and the staff know your name. And yes, this is a place to linger. The coffee isn’t a huge fuss, but it does come in a seriously big cup.

The menu has something for every diet – including gluten-free, dairy-free, and vegan – and the couple uses local produce – including Siena Foods and Fleurieu Milk – with a focus on Thai cooking methods or ingredients. The omelette, for example, includes Thai spicy and coconut sauces. It’s important for the duo not to lose sight of its heritage.

It’s this background that dictates the room’s colour, with the dominant red hue never changing. It’s a lucky colour in Thailand, after all...