Tucked away in the warren that is Cyrildene – fondly known as China Town becaus of its slew of restaurants and shops all peddling treats from the Far East – Sai Thai is headed by the graceful Micky Siriporn, who also once doubled as Thai Airways’ head chef. Sai Thai means simply: ‘connected to Thailand’ and they serve authentic Thai fare bursting with intense flavours. Order the Thod Mun Goong, Thai style prawn cakes assembled from chopped Mozambican prawns and then deep-fried and served with a Thai plum dipping sauce. Springy, fresh, and golden brown, you’ll never tire of them. Another goodie for an appetizer is Siriporn’s Gra Dug Mhu Thod Grathiem – Thai style deep-fried pork ribs. Crunchy and juicy, and extravagantly sprinkled with shavings of crispy garlic, these babies are incredibly moreish. The Chicken Satays, served with two sauces, one cucumber and the other peanut, are also scrummy. For mains why not try the Mild Mozambican Prawn Curry, or a Hot Seafood (mussels, prawns, fish, calamari, and squid) Curry, accompanied by a dainty bowl of Jasmine Rice? Siriporn is also a master of vegetarian cuisine, in the “Tao” religious tradition – a Buddhist offshoot. Ambience is romantically garish courtesy of strung fairly lights that blink you deeper and deeper into your newfound good mood. This is the only Thai restaurant competing alongside predominantly Chinese restaurants. Don’t expect plush seating, champagne and chandeliers – this is not a mall, this is kerb-side dining, but the food is worth it, trust me.