Any restaurant with a recommendation from Pontip, doyen of Sydney's Thai providores, must have earned it, particularly one that's trying to compete in the mini Thai-town that is King Street, Newtown. Owner/chef Kenjji Silanuluck developed his exclusively vegan Thai (no meat, fish, eggs or dairy) cooking for monks and visitors at Buddhist temples around town, tough customers to please. Opened in late 2005, Green Palace's reputation is for tasty takes on familiar dishes such as pad prik king (vegetarian duck, green bean with curry paste and lime leaves) and pad Thai (stir-fried noodles with soy meat, tofu, onion, mushroom, radish, bean sprout, chives, garlic and crushed peanut).
The setting is pure Bangkok street cafe: ceiling fans, potted plants, serviceable furniture and crockery, all set off by a painted blue cloud ceiling. Don't be confused by the duck, seafood and meat descriptions - it's all soy, mushroom or gluten (make sure to tell staff if you are gluten-intolerant). Lunchtimes, the front of the shop turns into a bain marie-style, quick-food counter with a rice/noodles plus two dishes for $6 deal. Service is friendly, fast and no-frills, just as it should be for this style of casual, home-style (or in this case temple-style) dining.
Paul Van Reyk
Open
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Breakfast
Lunch
O
O
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Dinner
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Late
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Sun-Thu 10am-10.30pm, Fri-Sat 10am-11pm
Thai, Vegan and Vegetarian
Entree: $5.50-$9.50
Mains: $12.50-$16.50
Dessert: $4.50-$7.50
Payment accepted: MasterCard, Visa and EFTPOS
BYO $1 corkage per person.
This venue accepts bookings. It is advisable to make a reservation ahead of time.
All reviews and ratings are the expressed opinions of our users, and in no way reflects the opinions of yourRestaurants, its staff and its affiliates.
Posted by:
Unregistered user
|
12 March 2006, 9.15pm
One of the best vegetarian restaurants in Sydney. The service was very friendly and fast. The food was so delicious, we even bought a dinner takeaway box after we finished our dinner. The crispy duck salad was so beautiful, the duck tasted almost the same as crispy Peking duck, with the cashew nuts and vegs mixed with one of the best chilli and lime dressings.
Food:
Visit: Sun 12 March 2006
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