Nice little Thai place, a franchise store. Good flavours, reasonable portion size. Very fast service. Offer takeaway and dine in.

Quick service. Pad se ew and prawn crab rolls were good. Tofu was silky and tasty. But the salt and pepper calamari was chewey and tasteless and the green curry should be called a soup. Lacking in food density and poor value for money. Not a fan.

The food was fresh, flavorful, and truly authentic Thai. The staff were warm and welcoming, and the atmosphere was cozy. A great spot in Willoughby for anyone who loves Thai cuisine—I’ll definitely be coming back! And this is one of my favourite dishes, and i often order it because i enjoy it so much. (The BBQ Beef Wagyu is incredibly delicious, full of flavor! This is my favourite dish!!!!!) Ordered: cashew nut sauce with chicken, Koo wa gal noodle, eggplant with green peppercorns. Pad se wee chicken, grilled BBQ beef wagyu.

This is one of the best Thai restaurants in the area! We mostly order takeaway from here, but we also enjoy dining in. Our go-to dish is the BBQ chicken, which has an amazing smoky flavor. The consistency and quality of their food keep us coming back for more.

Mother Nature’s finest: a papaya salad with raw green beans — no substitutions, no mercy. Apparently, serving toxic raw legumes is a “signature style” here. When I politely raised my concerns, I was met with arrogance and ignorance. The manager insisted this is how they make their salad — as if risking food poisoning is part of the experience. We asked for a remake without green beans. The manager came to our table, glanced at how much we had eaten, and reluctantly brought us another salad — this time, without the crispy pork we originally paid for. I felt deeply humiliated. When I firmly asked him to leave our table and stop explaining, his tone became aggressive and condescending, as if we were the problem. No apology. No accountability. Just bad attitude and unsafe food. If this is what they call “authentic Thai food,” then I want no part of it. A professional kitchen should understand the dangers of serving raw legumes — unless they’re not licensed at all.