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- Thai-oz News :
Vol.21 Issue 548: January 12-25, 2011 Page 45
- CHILLI CHA CHA has been one of the most popular Thai restaurants in Sydney for many years. The owner always strives for the best and they have just recently updated their menu to fresher and more modern dishes. This is largely due to the introduction of a New Chef, Mae Pom which plays a huge role in the improvement of the restaurant. The menu contains the new signature dishes and they certainly are worth a try. read more >>
The restaurant is as busy as ever. The chatter of customers and the joy on their faces truly testify to the quality of the great food at CHILLI CHA CHA. Amongst the best sellers are dishes that truly deserve praises. They have become favourites of frequent customer and casual diners alike.
The fish dish "Pla Tod Krob Samoon-Prai" is truly a house special. Whole barramundi filleted and fried to a beautiful crisp piece and served with roasted cashews, crisp kaffir lime leaves and a mildly sweet sauce that truly binds the flavours together. One has to truly savour each ingredient as a combination of flavours in this dish. Plenty of cashews are used to accentuate the mild flavours of the fish. The addition of the kaffir lime leaves adds an edge to the dish creating a fresh aftertaste and offering a new flavour to most palate. This is truly recommended.
CHILLI CHA CHA has a good reputation amongst the many Thai restaurants in Sydney. The food on offer here is still affordable and certainly pleases its customers. The addition of the new menu and the new head chef will truly improve their already great reputation. Why not try CHILLI CHA CHA for your next outing? It surely will.
- Good Living Entertainment Review -
Joanna Savil
- Boosting the Thai presence on Campbell Street is another recent addition to the strip. Where the colour code at Chat Thai down one end is royal Thai yellow, Chilli Cha Cha, down the other, has gone for fiery red. read more >> There are no oversized queues here, but plenty of interesting dishes and Thai-born customers, paticularly in down time. Go for attractively served Thai staples in the green curry, red curry tradition or lash out and boost your chilli intake with more gutsy local dishes, such as the selection of green papaya salads (from $8.50) with everything from salty fish (Plara) to fermented mud crab (Pu) and grilled pork neck. Noodle soups (from $8.90) and Thai breakfast-style rice vermicelli with curry sauce (Ka Nom Jeen $9.00) are favourites here.
- Sydney Thai Review
- "Chilli Cha Cha is a lovely medium sized Thai restaurant in Haymarket, Thai Town. The size is just right, small enough to be cosy and not at all cramped. The food is great, it is upwards of $8.90 per meal and the Chef can serve up food read more >>that is both traditional and mouth watering to the Aussie of Thai pallet. From old favourites like Pad Thai to larger spicy fish dishes, the menu is big enough for variety, yet not overbearing in choices. The layout of the restaurant is quite modern, in black, red and silver. The most comfy seats are the red ones at either side. The food is prepared out back, so unfortunately you miss the action there, but the decor is nice and simple and the widow brings in lots of light."
- Saveur Magazine Review issue#144
- "There's a reason why the best Thai food in the world outside of Thailand can be found in Sydney, Australia. The country's Thai population has more than tripled in the last two decades, and the restaurants there show it. read more >> In the heart of Sydney's Thai Town, there's almost too much to choose from: Do I want the crisp pork belly stir-fried with gai lan (Chinese broccoli) and garlic at Chilli Cha Cha...
- Qantas Review
- "Haymarket's Campbell Street is the epicentre of the neighbourhood's more authentic Thai dining, and Chilli Cha Cha is no exception. The decor is marginally flasher than the usual Chinatown standard, read more >>but the service and fixtures aren't exactly what you'd call exceptional. The food, however, is mostly pretty excellent. The Kanar Moo Krob, a hearty stir-fry of crisp pork belly with chilli and Chinese broccoli is more warming than searing, but once you stray into house specials such as hot and sour pork soup or spicy northern Thai sausages, the mercury starts to rise. Expect no relief from the flames in the fine variety of green papaya salads, nor the likes of the bamboo with ground rice."
- De Groots Media Review -
Annabel Wise
- "It's not hard to find a good Thai restaurant in the city, but it is slightly harder to find one that doesn't leave your wallet sobbing into its own receipts. Chilli Cha Cha has a flair for both traditional and modern dishes that cater for both Eastern and Western palates. Using fresh flavours gathered from Chinatown's produce shops and encouraging a range of house favourites. read more >>This friendly little eatery serves up possibly the best Pad Thai this side of Bang kok, with a wedge of lemon and finely chopped peanuts giving it extra flavour and texture. However, if you're up for trying something a little more authentic, order the Kao Soi Noodle Soup - a northern Thai curry dish with coconut milk that marries silky smooth with crispy crunch deliciously and interestingly. For a healthy option with a bit of a kick, try one of the many varieties of Somtum - a spicy green papaya salad with beans and tomatoes - or the Nam Tok, the hot and spicy salad with ground roasted rice and Thai mixed herbs and your choice of beef or pork. Or rather, share a stir-fried whole fish with chilli sauce and a plate of deep-fried soft shell crab with pepper and garlic seasoning for a terrific insight into how they hadle their seafood dishes."
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