Boo's Kitchen

Boo's Kitchen brings the fresh traditional flavours of northern Thailand to Woolloongabba, in this unique restaurant that is unlike any other Thai eatery in Brisbane, from its name to its menu, music and décor.

At the heart of the convivial restaurant is chef and owner Boo, whose personality is as bright and bold as the tastes of the delicious cuisine she prepares. When not cooking up a storm in the open kitchen she is known to mingle with the customers, talking about the home-style food from Isan, her region of Thailand and making them feel like a guest in a Thai family home.  

Guests can watch the world go by from the inviting AstroTurf terrace on in the charming interior, which unlike most Thai restaurants in Brisbane, features colourful cushions, stools, wooden tables and coloured lights. The striking, unique interior is a match for the bold flavours of the food, which keeps those-in-the-know coming back for more.

This is the perfect place for diners to explore the tastes of Thailand beyond the standard Thai fare offered in most Brisbane restaurants, although Boo also offers a handful of familiar dishes such as fish cakes, duck spring rolls, curry puffs, Panang or Massaman Curry and Pad Thai, but with her own flavour stamp. 

Her menu, which features traditional Isan dishes from her home in the regional north (salads, BBQ skewers, noodles and seafood), is written in a personal explanatory way, with stories behind the dishes and flavours, making it easier to decide on what to order.

Boo’s entrée selection sets the tone for the meal by weaving together dishes that honour Thai culinary heritage while offering a contemporary Brisbane twist. The salt and pepper calamari, crisp, golden, delicately seasoned and her Crab Net Rolls reflects her love of seafood.

Alongside it, the betel leaf entrée is a nod to centuries-old traditions from central Thailand, where betel leaves have long been used as edible wraps for aromatic herbs, peanuts, lime, and coconut, reimagined with Boo’s own flair.

As a point of difference from other restaurants, Boo has created dishes that vary from the standard Thai menu, with her popular Chefs Specials menu. A standout is her Slow-Cooked Beef Cheeks, meltingly tender and infused with rich Thai spices, a dish that sets her menu apart. 

Another such dish is Boo's Crab Fried Rice - arguably the most popular type of fried rice in Thailand. Boo’s family recipe is simple and delicious, with succulent blue swimmer crab pieces within the rice.

The Chef’s Specials showcase Boo’s creativity and regional storytelling. Among them is Hor Mok Pla, a delicate custard of river fish, freshly steamed to order with red curry paste and coconut cream—a dish that speaks to the refined traditions of Central Thailand.

From the south, Boo serves up a delicious yellow crab curry with tender pieces of blue swimmer crab,  which  will take your taste buds straight to the beaches of Southern Thailand. while the Mekong River fish dish highlights the bounty of Thailand’s waterways, prepared with subtle spices and Boo’s signature balance of freshness and depth.

Boo's mains menu also features some delectable seafood dishes including Garlic Pepper Prawns and Soft Shell Crab with Yellow Curry (a real treat - one of the tastiest dishes in Thai cuisine).

Another delectable Chef's creation is the fluffy Bao Buns filled with Crispy Pork Belly and a specially created teriyaki mayonnaise sauce - a must try! As is the red duck curry, the best to be found in Brisbane.

Meanwhile, Boo's version of Thai Pineapple Fried Rice stays true to its Thai origins served in a pineapple and will evoke memories of warm balmy evenings in Thailand, eating at beach shacks or at rickety tables at the local Thai restaurant.

And no visit to Boo's Kitchen would be complete without ordering one of the Thai salads for which the northern region is known. Recommended is the crispy deep-fried Pork Belly (Moo Krob) with chef's special dipping sauce and another Boo specialty - strips of tender high grade Black Angus Steak with a Hot Dipping sauce. The Thai name for this dish literally translates to 'crying tiger'.

Boo's mains menu also features some delectable seafood dishes including Garlic Pepper Prawns, Soft Shell Crab with Yellow Curry). And there's also delicious curries (Beef Massaman, Green, Red or Panang) including the must-try chef's special - Thai duck curry with lychee, pineapple and basil.

Boo's desserts are worth saving room for too, with a choice of sticky rice and mango (a seasonal traditional summer dessert that is classic Thai street food). Thai coconut rice custard served with mango sorbet and warm chocolate cake with vanilla ice-cream and raspberry compote.

There's also a cracking wine list to complement the menu at Boo's Kitchen with wine served in beautiful glassware. The small, curated selection of wines include a Mission Estate Sauvignon Blanc from Hawkes Bay, Vinaceous Sirenya Pinot Grigio from Mount Barker, Blossom Riesling from Clare Valley, E-Series Elderton from Barossa, Alex Russel’s Pinot Noir from Mt Gambier, and Follet Family Benign Neglect Cabernet Sauvignon - all good quality but without the price tag. 

Apart from the wine selection, beer on tap is available including Estrelle Damm, considered the oldest Spanish beer, which goes down a treat with Thai food.

Good to know - In keeping with the fun casual atmosphere at Boo's, you won't find traditional Thai music here, but the hits of the 70s or 80s, which the chefs have been known to sing along to.

Need to know - Parking is available and permitted in the nearby Princess Plaza Shopping area and there is also underground parking (fee).

Boo's Kitchen is a valued partner of Must Do Brisbane.com