Dine Out: Phak Tai Flavours of the South Dinner

What we call Thai cuisine is really a collection of four distinct regional cuisines that share methods and ingredients. In Australia we hear most from the central region around Bangkok with dishes like kaeng khiao wan (green curry) and the northern region around Chiang Mai with the likes of khao soi (a yellow curry soup). Food from Isan in the north-east, like fiery larb and som tam salads, is a newer addition to the conversation.

Food from the country’s sinuous southern peninsula, flanked by ocean on both sides and bordering Malaysia at its tip, features lots of seafood and spice, plus clear Muslim, Indian and Malay influences. Massaman curry aside, it’s arguably the least represented region in Australia. For one night only during Broadsheet’s second Dine Out festival, Bar Spontana is redressing the situation with Phak Tai, a dinner celebrating the peninsula’s rich, varied cuisine.

Spontana’s head chef, Pipat “Noomie” Yodmunee hails from the south himself. For this collaborative dinner he’s inviting in friend and fellow southerner Oak Kunnalok, head chef at Lexy. Together they’ll share the flavours of home on a $96 set menu, including obscure regional dishes rarely seen in Melbourne. Expect pork, seafood, turmeric and lots of chilli. Dietary requirements unfortunately cannot be catered to on this evening, and spice-averse guests are recommended to visit Spontana another time.

Menu
Crispy white fungus, khua kling flavour, makrut lime
เห็ดหูหนูทอดคั่วกลิ้ง

Baked scallops, southern yellow curry, betel leaf
หอยเชลล์แกงเหลืองใบชะพลู

Turmeric crispy rice salad, pomelo, fluffy prawn, roasted peanuts
ยำข้าวพองปักษ์ใต้

Cured kingfish, chilli jam black ink, coriander salsa
คิงฟิชซอสหมึกดำ

Twice-cooked beef cheek, gang kua, sticky beans, makrut leaf
แกงคั่วแก้มวัว

Grilled cabbage, coconut butter, mushroom soy
กะหล่ำปลีย่างซอสน้ำมันหอย

Jasmine rice
ข้าวหอมมะลิ

Steamed sticky go-sui (pandan cakes), coconut ice-cream, roasted macadamia crumble
ขนมโกซุ้ยไอติมกะทิ