With Isan specialties, an extensive kway teow neua, and an extensive menu of som tum and som tum, this Melbourne Thai restaurant is worthy of frequent visits

“Thai guys put in two or three spoonfuls of this,” Chef Chuma Jantharaphitak said. He points towards a jar that is made from lime, green chilli as well as garlic sauce. “Just stir it through the soup.”

The soup he’s talking about is called kway teow neua, the famous meat noodle gravy soup served at Melbourne’s Tom Toon Thai Noodle Cafe. The rice noodles are thin, flat and three types of beef – sirloin sliced braised gravy beef and beef balls that have been boiled – are tossed around in a delicious broth.

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“Thai guys put in two or three spoonfuls of this,” Chef Chuma Jantharaphitak said. He points towards a jar that is made from lime, green chilli as well as garlic sauce. “Just stir it through the soup.”