Part of its success lies with the passionate master chef and longtime owner Busara (whose chef daughter Taya also runs popular Thai cooking classes). It also helps that My Thai is one of Brisbane's most exquisitely decorated Thai restaurants, with lavish internal water feature and grotto, Asian fans, artworks, carvings, potted palms, dainty waitresses in traditional garb as well as an enclosed verandah that is the perfect spot to sit on a balmy Sunday night.
The rest of the attraction lies with the authentic food which is consistently fresh and well executed. Tom Yum Koong is about as good as it gets in Brisbane, as are the Fish Cakes, hand made on premise, and the spicy chilli-infused salads with tongue-in-cheek names like Imigration, One Nation, Tax Return or, for those who like it super hot, the beef "Aussie Cry".
Look put for innovative dishes such as gluten-free entree Kra Ton Tong - g/f pastry filled with ground chicken, corn, garlic and white pepper and topped with lime and coriander and served with sweet and sour sauce.
Curries at My Thai are another main attraction - try the delectable Plu Chu Chee Fish Curry and Stir fries such as Garlic Chicken hit the spot.
The specials at My Thai are simply divine, with must tries the Flying Fish - local whole baby barramundi, deep fried till golden and served with crunchy green apple salad and fresh herbs with a hint of chilli or melt-in-the-mouth Lemongrass Pork Belly, braised in palm sugar, lemongrass, cinnamon, star anise and black pepper and served with seasonal vegetables and pickled chilli sauce.
Save room for dessert at My Thai, with dainty post-dinner treats such as Black Sticky Rice topped with Sweet Coconut Cream, Tapioca Pudding topped with fresh Lychee or Coconut ice-cream topped with mint and ground roasted peanuts.
Need to know - My Thai is licensed with the option to BYO wine ($3pp corkage). There is also a comprehensive takeaway menu available.
My Thai is a valued sponsor of Must Do Brisbane.com
113 Haig Rd
Licensed (BYO Wine)