Porkfat

This 30-seat fine-diner tucked away in the backstreets of Sydney’s Chinatown is dishing up some of the city’s best Thai street food and home-style cooking. At the helm is Chef Narin Kulasa, who worked alongside the renowned chef David Thompson at Long Chim Sydney, and has built the restaurant around two concepts: to source the freshest ingredients daily at local farmers and seafood markets, and (as the name suggests) to use pork fat as the main cooking fat, a staple of Thai cooking until commercial cooking oil became popular. The result is a focused menu that changes regularly – sometimes daily – depending on what’s in season and available. Guests can expect dishes ranging from grilled pork jowl with smoked chilli nam jim and a Phuket-style curry of Queensland tiger prawns to papaya salad with salted duck egg and a whole deep-fried barramundi with mango salad and plenty of lemongrass, mint and coriander.