3 Best Thai Restaurants in Wollongong

“Kinn Thai Restaurant provides stir-fries and curry in a well-exposed brick setting with outdoor tables and a casual atmosphere. They serve both traditional Thai rice and noodle dishes, and everyone knows their Pad Thai, along with tasty selections of popular Thai food. The friendly staff prepares each dish with special care, always offering smiles and quality menus for their customers. The ambiance of their eatery is warm, welcoming, and decorated with comfortable seating. Kinn Thai Restaurant specializes in Thai dishes, but they also offer a full range of beverages, including cocktails, mocktails made from fresh ingredients, and selections of wine and beer.”

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“Jasmine Rice takes pride in its vast reputation for preparing fresh and mouth-watering dishes and providing its customers with an exclusive Thai experience. They only use the best ingredients, and spices are chosen to produce beautifully presented and flavorful concoctions, vibrant in both color and texture. All their meals are prepared to order. They also serve vegetarian-friendly, vegan, and gluten-free options to satisfy all customers with dietary preferences. At Jasmine Rice, they cater to all your occasions, functions, or just a private party for two. Their Panang Curry comprises a mild, creamy Panang curry paste cooked with coconut milk, tofu, capsicum, and basil leaves.”

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“Harbour Thai Restaurant motto is to offer outstanding customer service and provide customers with a memorable Thai food experience. At Harbour Thai, they aim to serve fresh, good, and tasty meals. Their head chef is well-experienced and has worked at one of the best Thai restaurants. As a result, their dishes maintain a certain quality that sets them apart from other Thai eateries in the city. Harbour Thai can accommodate groups of 15 to 60 people at the same time. Massaman Lamb Shank is made up of slow-cooked lamb shanks in a mild coconut curry with potato, onions, and cashew nuts. Pad Prik Gang is made up of stir-fried red curry paste with onion, galangal, green beans, peppercorns, and eggplant.”

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