Krung Haymarket, Pad Thai done four ways and late nights in Thai Town
Krung Haymarket is an 85-seat Thai restaurant and late-night bar in the heart of Thai Town, from the team behind Abb Air Thai Cuisine 1982 and a former Chat Thai chef. It uses one of Thailand’s most familiar dishes, Pad Thai, as the entry point into a much bigger story about the country’s regional food culture.
The four regional Pad Thais are the reason to book. The Sukhothai Heritage version leans into BBQ pork, crispy pork crackling and peanuts from the north, while the Classic Central take is the balanced version most people know, built on tamarind, tofu and dried shrimp. The Chaiya Southern Pad Thai brings coconut and bold coastal flavours, and the Chanthaburi Sen Chan from the east celebrates the birthplace of Thailand’s famous Sen Chan noodles, featuring seafood and tamarind. Beyond the noodles, the whole charcoal-grilled chicken is marinated overnight in Thai herbs and grilled for at least an hour. Behind the bar, classic cocktails get a Thai reframe, and a hand-painted mural traces Thailand’s ancient capitals through to modern-day Bangkok and Sydney. Live music sets the tone each evening, with service running until 4am on weekends.
Quick Bites
EAT: All four regional Pad Thais, ordered together if you can manage it. Start with the Chaiya Southern.
DRINK: The Mieng Kham Colada. Betel leaf, roasted coconut and tropical fruit, a Thai take on the Pina Colada.
PLAY: You're in Thai Town. Stay until close, the room runs until 4am on weekends.
VIBE CHECK: Immersive and unhurried
