Sunday Lunch. I automatically think of BBQ’s in the Summer sun, or as the weather gets cooler, roast dinners with all the trimmings.

But times are a changing.

I had the pleasure of attending Sukhumvit Soi 38‘s ‘Not your average Sunday lunch’ the other week, and average it was certainly not. It boasted 6 flavoursome courses and was paired with 12 wines from Chaffey Bros Wine Co– luckily I came with the stretchy jeans at the ready.

Sukhumvit Soi 38 is known for it’s incredible Thai street food, South Australian wine and food that’s a little different and full of spice and flavour (they do love their chilli). Friends and I visited last year and had the set menu, where they feed you a variety of dishes. At that point in time it rekindled my love for Thai street food so I couldn’t wait to get stuck in.



First up we had Tod Mun Khao Pad– corn fritters with housemade sweet chilli and Gui Cahi Tod– chive cakes with dark soy, vinegar and chilli. The corn fritters were nice and crunchy, full of flavour and the sauce was the perfect combination of sweet and spicy.

The chive cakes were firm and a bright shade of green. They were subtle in flavour (until you eat a whole strip of chilli- whoops) and the texture reminded me of tofu.


The second course consisted of Kung Ob Wun Sen– steamed South Australian prawns in Barossa Valley free range pork belly broth and glass noodles and Yum Som O– fresh pomelo salad with fresh chilli dressing and line caught South Australian squid.

I didn’t try the prawns (I’m not a big seafood eater) but my friend ate them and said that the prawn meat was incredibly soft. The broth smelt strongly of seafood and the clay pot was full of a broth with fresh herbs and lots of noodles. I did however try the squid which was delicious and perfectly cooked. It was served on a bed of lettuce with the salad, so it resembled a little taco- making it easy to eat with your hands.



The third course consisted of Plaa Yang Takrai– a banana leaf wrapped whole fish with lemongrass and fresh chilli dressing and Roti Kaeng Kheaw– Southern style rotis served with green curry sauce. The fish was subtle in taste and fell apart on the plate, and the fresh chili dressing was super punchy.

Now the roti’s. I can’t even explain how good these were. They disappeared from the table in a matter of minutes and everyone raved on about how these were one of their favourite dishes of the day. And that green curry sauce- I’ll just have it by the spoonful thanks.



The fourth course consisted of Khaa Moo Palo– slow cooked pork hock served with picked mustard greens and Asian broccoli and Massuman Nua– Massaman curry with limestone coast grass fed beef cheek, potatoes and carrot.

The Pork hock was gigantic and easily fed four of us. The meat was succulent and fell off the bone and the greens were perfectly wilted. The Massaman curry was rich and creamy- the potatoes were perfectly cooked and the meat again fell apart (this dish was easily one of my favourites).



The fifth course consisted of Pblaa Pad Prick Kaeng– crispy fried Coorong Mullet fillet in red curry paste, green peppercorn, krachai, chilli and pea eggplant and Pad Nor Mai Hed Hom- stirfried asparagus in oyster sauce and shitake mushrooms.

The fish was curry was full of flavour and was a little spicy- the peppercorn and chilli really took centre stage. At this stage I was well and truly full but still managed to fit in some greens- they were still a bit crunchy and delicious.


Last on the menu- dessert of course! We were served Khao Neaw Sungkhaya and Tago Cha Yen– a platter consisting of sticky rice pudding with custard, fruit salad and mango sorbet and Thai iced tea pannacotta with coconut jelly.

The fruit salad was juicy + fresh and there were ample servings of the pannacotta and the sticky rice pudding. The standout for me was the sorbet- so sweet and had such a true mango flavour (I’d love a whole bowl of it).


Not your average Sunday lunches
will be held on a regular basis, with menus changing, but always having a strong focus on fresh, seasonal and full-flavour produce.

You can keep tabs on their next Sunday lunch via their Facebook or their website.

You can also keep tabs on Chaffey Bros and their beautiful wines on their Facebook or website. Hot tip- their Riesling’s and GSM are like no other. I’m obsessed.

***A friend and I were guests of Sukhumvit Soi 38 to experience their Sunday lunch. Although we were guests, opinions about my experience always remain honest and my own***

Written by Jess

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