Moving to Australia in 1973, Caysorn's co-owners hoped to bring the punchy, spicier elements of southern Thai cuisine to the Australian palate.
Caysorn offers fresh and balanced flavours in its extensive menu, with favourites including the popular kanom jeen, a fermented rice noodle that’s typically served with a strong and potent curry which is offset by the inclusion of fresh vegetables and herbs, and the blended flathead and kaffir lime namh ya pah. The latter is a gentler curry than some of the restaurant's others, but still packs the kind of tangy punch you're looking for.
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