Spice I am Gets Fired Up

Surry Hills Eating House

“Honey the taxi is waiting… have you got everything?” You do the mental check list; lipstick, keys, phone and purse. Yep got it all. Except you’ve forgotten one essential thing – the all-important fire extinguisher.

The Spice I am crew are at their chilli weaponry best as Chef Sujet Saenkham serves up Southern Thai food with more than a gun prod at Chinese and Malay elements. 

The new place? Surry Hills Eating House. The need-to-know? Wear layers, bring tissues and we recommend waterproof mascara. But oh my goodness it’s good!

Follow the neon signs and up the staircase into a wraparound dining room with lots of communal tables. You’ll be greeted by a huge wall mural of a green bandana-wearing female parrot lover and don’t expect the menu to conform to the norm either.

A bowl of tangled deep fried shredded banana flowers is followed by a golden stack of prawn cakes and a delicious chilli fish sauce dressing. Next is a DIY masterpiece. It’s the Thai equivalent of ordering fajitas. Kanom Jeen Set is an assembly line noodle dish: grab noodles, add veggies, dollop sauce (fish or sour curry), chew with pleasure. Slices of perfectly poached succulent chicken in a ginger wine sauce is a knock out and the fire stakes are raised with a ginger chilli dipping sauce. Bar cod fillet with betel leaf and Thai black mushroom works well with brussel sprouts flecked with slices of spicy Chinese sausage.

Drinks are GYO (Get Your Own) at the bar which will give you the required few minutes of mouth ‘cool’ down time before you tackle the next round. This is food for the adventurous. It’s a fantastic fiery little experience which like chillies, is strangely and wonderfully addictive.

Surry Hills Eating House 
Level 2, Triple Ace Bar Hotel, corner Campbell & Elizabeth Streets, Surry Hills
Hours: 5.45pm till late Monday – Sunday

About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).


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