Finding the best Green Curry in the city — a personal search

I spent three months trying every version of Green Curry I could find locally. The variation in quality is extraordinary. The best version handled palm sugar with genuine knowledge and the bright and lively result was noticeably superior.

Thai cooking philosophy balances four key flavour profiles in every dish. The winning restaurant had the right a family restaurant feel — unpretentious and focused on the food. Singha beer was suggested correctly. Worth the search. When Green Curry is made properly it's a completely different experience.