Dining / Inventive, refined and intriguing Thai

“Don’t expect ordinary Thai at Morks. Thai flavours are evident, but the creation of each dish is elevated to another level,” writes dining reviewer WENDY JOHNSON

I’M often asked about my favourite place to eat at Kingston Foreshore. If I had to choose, my heart wouldn’t skip a beat. I’m won over by multiple award-winning Morks for its contemporary Thai cuisine.

Wendy Johnson

Wendy Johnson.

Don’t expect ordinary Thai at Morks. Thai flavours are evident, but the creation of each dish is elevated to another level. They’re inventive. They’re refined. They’re intriguing.

If you’re with a group, share a banquet menu for a true taste of the talent that is Morks. We did and every dish was a winner.

Banquets are for a minimum of four and compulsory for groups over eight ($50 pp for a standard and $75 for a deluxe).

Morks is famous for its heavenly barbecue pork buns. These are fluffy buns packed with tender pork packed with flavour. You can’t beat them. One of our party even admitted she ordered one for dessert once, while the rest of her friends had sweets.

If you love curry, you’ll love the sweet potato dumplings. The panang curry is aromatic, rich and spicy. The dumplings are handmade and perfect parcels of goodness.

An exquisite dish was the scallop, squid and pig salad. The scallops were succulent and the dish a beautiful transition to the start of the mains.

The next curry brought silence to the table as we focused on every bite. Morks makes a massively delicious massaman curry, this one with lamb shoulder, gently cooked so it can be cut with a fork.

We were all major fans of the fried pork ribs, with spicy soy glaze. The best finger-lickin’-good food ever and a generous serve so everyone was able to indulge in several pieces.

Lighter and more delicate, but still not shying away from distinctive flavours, was the pan-roasted barramundi. The ginger was ever present and shitake mushrooms silky smooth. With the main we enjoyed our daily dose of veggies … baby bok choy, wok tossed with a gentle but noticeable hit of chilli, tofu and fluffy Jasmine rice.

Morks is run by the Ratanakosol brothers, Mork and Benn. The interior is open plan, contemporary and sleek. Individual tables are nicely spaced and can be configured for larger crowds. You can dine in a smallish but delightful outdoor area. The “new” Morks is twice the size of the original which opened at the Florey shops in 2008 by Mork and Benn’s parents. The mission is the same – tantalising the tastebuds of guests with original, unpredictable and exciting contemporary Thai food.

If you haven’t been to Morks for a while be aware that it’s no longer byo. The restaurant prints menus daily so they’re subject to quick change. And don’t forget to book, otherwise you may well be disappointed.

Morks, 18/19 Eastlake Parade, Kingston Foreshore. Open for dinner Tuesday-Sunday from 6 pm and lunch, Wednesday-Friday and Sunday from noon. Call 6295 0112.

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