By Joseph Steele
Tucked into the heartbeat of Sydney’s Inner West is Thai Baan, a venue that trades in more than just good food - it serves up a full sensory immersion into North-Eastern Thai street food, wrapped in a warmth that feels unmistakably like home.
Curated by Witt Upphakhot, a third-generation culinary craftsman whose family recipes carry the weight and wisdom of decades, Thai Baan translates to "Thai home” - and the experience lives up to the name. Don’t expect anything generic. This isn’t your run-of-the-mill Thai takeaway. This is where art, spice and soul converge.
Let’s talk food.
While the Massaman beef curry gets a lot of glory (and rightly so) the sleeper hit here is the Penang curry. It’s complex, rich and quietly packs a punch thanks to a secret ingredient that makes it dance.
Then there is the tom yum fried rice. A dish that confidently gives a new look to fried rice. Equal parts sweet, sour and savoury, it’s become a cult favourite for good reason. Recommend it once and diners tend to return with a laser focus, asking for it by name.
Thirsty? Good. The homemade Thai green milk tea is a revelation. Fragrant, floral and lightly spiced, it’s impossible to put down. Its more traditional cousin the Thai milk tea, also earns loyal fans. If you’re after something lighter, the peach and lemon iced teas are as refreshing as they sound.Thai Baan is about much more than just the food. The room hums with feeling. The scent of lemongrass and galangal, family-style, farm-fresh and distinctly Northern Thai, this is the type of venue you go to for honest food without the bells and whistles. Its a bold move to let the flavours do all the talking, but one that has paid off.
If you’re looking for your next go-to spot, this is it. Just don’t leave without trying the Penang. Or the tom tum fried rice. Or the green milk tea. Actually, just arrive hungry - you’ll want a bit of everything.
