Some dishes on Boonchoou’s menu are rare even within Thailand.

Chalermpol Tancharoensap, Tanapat Limpaiboonwattana and Poowadon “Sam” Pothiprasert left their long tenures (a combined 35 years) at beloved Sydney institution Chat Thai to put their own spins on authentic Thai cooking from lesser known corners of the country. 

Their menu is tied together by the team’s family recipes and memories of home. The grilled fish curry with starchy green banana, for instance, is a special recipe passed down from Pothiprasert’s mother.

It also reflects Thailand’s many culinary influences. The popia sod – a common Bangkok street food – is an evolution of the Chinese fresh spring roll popiah, filled with pork sausage, five-spice tofu, cucumber, shallot and bean sprouts. 

Desserts are playful spins on Thai classics such as coconut corn pudding topped with a grilled corn cob. The drinks list includes wine, beer, saké, cocktails, and a curated brewed tea selection.

The fit-out draws on motifs from across Thailand. A woven Isan mat hangs on one wall, while a metal scroll etched with monk-blessed inscriptions is displayed opposite. The terrazzo floors are a common feature in Thai Chinese homes.