Porkfat Thai Restaurant Sydney

Dropped in for lunch and were seated straight away. It’s a small, cozy restaurant with a relaxed and welcoming atmosphere. The staff were lovely and attentive — they refilled our water, helped pour drinks, and provided wipes after the meal, which was a thoughtful touch. Food came out quickly. The flavours are on the milder side and not what I’d consider fully authentic Thai. Not overly salty, sweet, or spicy, which makes the food easy to enjoy and adjust to your own taste. Crab fried rice: Tasty. Served with fish sauce on the side, which helped enhance the flavour. Pork fat larb: Simple and decent, but very mild even at medium spicy Tamarind chicken wings: Crispy and enjoyable. One downside was the fried garlic — it was slightly burnt and bitter across all dishes. If improved, it would really elevate the overall experience. Overall, an enjoyable meal with great service, but pricing is on the higher side. Would return? Possibly, though value for money could be better.

I went to Porkfat with high expectations, the restaurant describing itself as refined Thai cuisine and showcasing honest and good quality ingredients. It appears that the chefs make their own pastes and sauces mostly from scratch using fresh ingredients. That can only be commended as it is uncommon in Sydney due to the labour intensive processes and higher costs. This would, at least in part, explain the significantly high price on the menu. They serve Thai dishes in smaller portions and with semi refined presentation. The main issue here is flavours and balances. Flavour profiles are not as typically expected in Thai food and it would be a great point of difference if it retained the balance of taste so essential in Thai cuisine. The larb’s meat was well cooked and would have been delicious if it wasn’t drowned in overly sweet and tart sauce. The tamarind flavour is usually a beautiful but here it overpowered the balance. The toasted rice powder (Khao kua) which brings larb together as its signature flavour was nowhere to be found or maybe too deep under the sauces to be enjoyed. The green curry was lacking punch and tasted a bit flat and was unnecessarily oily. Split coconut milk is typically a great quality in green curry but here it felt like more oil was added and it was drowning in it. The pork jowl was perhaps the better dish but also not mind blowing either. I had high expectations for the coconut ice cream dessert, having had it in many shape and forms in Thailand, with sometime smoked or candle scented coconut milk giving it depth. Here it fell a bit flat again with overly sweet ordinary tasting coconut flavour. In short I had high expectations and was excited to enjoy Porkfat food, but it was generally a flop due to disappointing flavours. I would still like to highlight that the waiting staff were friendly and welcoming but that isn’t enough to make me want to visit a second time.

Rating: 10/10 I love a restaurant with a focused menu, and Porkfat gets it exactly right - they offer a curated selection and execute every single dish to perfection. The Barramundi with 3 spices was the absolute standout; incredible flavor and texture. I would come back again just for that fish. The space is great, too - spacious with plenty of natural light. Service was excellent: fast, friendly, and attentive. A flawless dining experience.

An exceptional dining experience. From the moment you walk in, the staff are incredible, from the front desk to the waiters at the table. The food was outstanding, a genuine 10 out of 10. They also catered to my son’s allergies which I really appreciated. We sat upstairs and loved the whole experience. Every dish is cooked in pork fat, which makes the flavours unreal. We enjoyed the crispy pork belly, tamarind chicken wings, porkfat’s larb and the spanner crab fried rice. I cannot wait to come back.

Of all the Thai restaurants I’ve been to in Australia this has to be one of the best if not the best. Each dish was showcase of the magic created in the kitchen. Floor staff were professional and helpful. We bought a bottle of natural Grenache wine that simply complimented the food. It’s simply stunning!

Personally I enjoyed the taste and food quality. A good place to enjoy Thai food. The slight downsides are the portion and the overall service experience. The food is yummy so I wish the portion can be slightly more generous, considering the price paid. Service is friendly and attentive but it could be a 5 star experience if the prawn curry we ordered was given to us first, not to the table beside us who came later than us. I guessed they had forgotten our order because the order came later after we reminded them. Also, it is always nice to check in with diners how is the experience so far when the bill is settled, nothing was asked.

We had the most delicious meal tonight. As soon as we arrived we felt so welcomed. We throughly enjoyed the Pork belly, sand crab fried rice, pork jowl green curry and crying tiger beef. OMG 🤤🤤🤤 everything tasted beyond amazing and so so fresh. The waitstaff were all so attentive and were able to suggest drinks to suit our dishes. We finished off with the coconut icecream. It was a perfect end to our delectable meal. I would give 100 stars if I could.

It’s such a treat to experience Thai food this delicious, super high quality and authentic. It’s cooked & served by an enthusiastic team who are proud of what they’re doing - not surprising as they’ve all worked with the legend that is David Thompson. If you’re as old as me you’ll remember his wonderful restaurant Darley Street Thai…anyway as a Brit who no longer lives here this gorgeous little restaurant reminds me of those halcyon days twenty five ago…Porkfat is close to perfect…Go!