We love checking out new Thai restaurants, and particularly enjoy the unique spin which each puts on the dishes and service. Mekhong Thai is one of our new favourites in Brisbane, with passion and generational recipes bringing it alive.
Location, ambiance & service
Mekhong Thai is located on busy Brunswick Street, nestled in between Fortitude Valley and New Farm. Street parking is a little tricky on a busy night, so make sure you leave enough time for that.
The restaurant itself is large with a beautiful open design, offering outside and inside seating. It is BYO and there is a bottle shop only two doors down.
One of the most enjoyable parts of our night was the warm and friendly atmosphere created in the restaurant. The owners, Jo and Dion, are incredibly welcoming and you can really see their passion and hard work making the restaurant something amazing. I lost count of how many regular customers came in and gave them a warm hug!
The only thing is that the mains took a little while to come out to the table, however, we didn’t mind as we were not in a rush.
We were recommended both the karri puffs and the calamari. The karri puffs were seasoned vegetable with potato, onion and curry powder, served with a tumeric mayo sauce. The contents of the puffs wasvery creamy, different from ordinary curry puffs. Jo let us know that he actually made them from his mother’s recipe, which explains their unique-ness. I absolutely loved the creaminess of them, and would go back to Mekhong just for these! The tumeric mayo was also a nice tasty twist. The camalami was good quality, i.e. not stringy, but the dish overall was a little oily, and also underwhelming in terms of the flavour of the coating.
I was recommended the Kang Pad Ped – red curry with roasted duck, tomato, basil, lychee and pineapple ($22.90). I’m not normally a fan of duck, but I always like to take recommendations if I can. And I’m so glad I did! The curry sauce was incredibly thick and spicy. Jo shared with us that this, again, was the way his mother makes curry – with coconut cream instead of milk, to ensure the flavour isn’t diluted. It was honestly the best Thai dish I can ever recall enjoying. The duck was succulent, and the spiciness of the curry was balanced out incredibly well with the lychee and pineapple. It was also super delicious to dip the crispy roti in.
My partner ordered the pork kai lan. The pork was crispy but not dried out, and the kai lan was firm and delicious. He enjoyed this old favourite.
We were offered a special dessert, and despite being INCREDIBLY full, we couldn’t say no. It was charcoal sticky rice with coconut cream and ice cream. Beautifully presented, the rice was crunchy, warm and sticky with beautiful coconut cream to pour over the top. The ice cream was cold in contrast, and a spoonful of all three elements was marvelous. I am drooling as I write this!
Mekhong is a new force to be reckoned with in New Farm. Delicious food at reasonable prices and an incredibly friendly atmosphere. We loved it!
West End Gem was invited to dine at Mekhong, however these views are entirely my own