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Thai dishes like boat noodles and pad see ew are easy to find at the top end of Bourke Street in the city. Much harder to track down are the fiery curries, herbaceous stir-fries and pentai bean dishes – nicknamed “stink beans” for their bold flavour – typical of southern Thailand.

Nora Thai owners, Thunyaluk “Palmmy” Aninpukkanuntin and Duangdao “Kana” Bannakorn (ex-Yakimomo), are changing that. Here – and at their South Yarra restaurant – they serve the food they missed from their home of Surat Thani province in southern Thailand.

The 100-seat restaurant includes favourites like kua kling, a fiery, dry red curry that uses turmeric, lemongrass and makrut lime leaves and pork mince. There’s also bai liang pad kai, a stir-fry of egg, malindjo greens and a sweet-savoury sauce with a heavy hit of garlic. You’ll also find gai tom kamin, a comforting chicken soup made with fresh turmeric and lemongrass; moo wan, juicy braised pork belly with sweet and savoury flavours from palm sugar and soy sauce; and nam prik kapi, a shrimp paste dip served with fried mackerel and a colourful array of vegetables including raw Thai eggplant, cucumber, snake beans and steamed pumpkin.

There’s also a cocktail menu and wine list, as well as desserts such as boiled sticky rice dumplings with a palm sugar filling served in coconut cream, and coconut jelly with coconut ice-cream and fresh fruit.

Contact Details

Phone: No phone

Website: norathaimelb.com.au

Updated: January 31st, 2025

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