Golden Boy #ontrend

Golden Boy Thai Restaurant, 309 North Terrace, Adelaide.

Golden Boy is one of the new and trendy eateries that are popping up across Adelaide - and as a food blogger, this is a delight! On a surprise date with my boyfriend, I squealed with excitement as we approached and then even more upon entering the Chin Chin-esque interior. I assume it's only a matter of time before Golden Boy becomes sick of the comparison so I will refrain for the rest of the blog.     

The dining area in Golden Boy is brightly lit and set with a mixture of high share tables with stools and low tables with conventional seating and lounges. There is absolutely no sign of its previous life, as a dark and somewhat dingy back room of a bar. The transformation and clever use of space is commendable. 


Thai, Adelaide, Massaman Curry, Pork Hock, East End, Golden Boy, Botanic. Asian
Don't be fooled - place mats and menu (just flip it!)

Thai, Adelaide, Massaman Curry, Pork Hock, East End, Golden Boy, Botanic. Asian
Share dining 

Thai, Adelaide, Massaman Curry, Pork Hock, East End, Golden Boy, Botanic. Asian
Trendy wall art

I sure do love a date but here is the problem when dining in twos: 1) wanting to try everything but with limited stomach space across two people and therefore missing out on things and 2) ordering too much because of wanting to try everything and then eating beyond comfort and enduring eaters remorse. Tonight we chose fate number 2, ordering School Prawns with Coconut Cream Batter, Egg Net Salad of Crispy Pork, Dried Prawn & Yam with Green Mango, Caramelised Pork Hock with Watercress & Nam Jim Salad, Massaman Curry of Beef Brisket, Kipfler Potato and Roasted Peanuts and a serve of Coconut and Ginger Rice.    

The entree of prawns was fried nicely, golden brown, crisp and the batter hadn't absorbed too much of the frying oil. Prawns that were served whole (head included), were fresh and retained a good level of bite that comes with fresh prawns. Although I am sure it did, the batter didn't have any taste of coconut cream. The prawns were served  with a dish of Sriracha type hot sauce that was moderately spicy, with strong sour overtones.

Thai, Adelaide, Massaman Curry, Pork Hock, East End, Golden Boy, Botanic. Asian
School Prawns with Coconut Cream Batter

Caramelised Pork Hock and Egg-net Salad were out next. Having tried both these dishes at Longrain in Sydney, we had both set the standard perhaps a little high.  Flavour wise, the pork hock was nicely caramelised  retaining both sweet and savoury elements that were well balanced. However, in contrast to the pork hock served at Longrain, the pork hock noticeably consisted of two parts - a chunk of meat next to a chunk of fat. The meat portion of the pork hock was a little dry, while the fat portion was not rendered as much as I had liked and maintained a gelatinous, jelly like appearance - a little confronting and unappetising to be honest. The benefit of amalgamating the fat and meat would bring this dish to the next level.  

Thai, Adelaide, Massaman Curry, Pork Hock, East End, Golden Boy, Botanic. Asian
Caramelised Pork Hock with Watercress and Nam Jim Salad

Onto the Egg-net salad, this came out looking particularly grand, the serving size more than generous. However, it is only now that I write the blog and  go back to the menu that I notice that there were a number of things that were mentioned in the menu but didn't appear to be present in the dish, or were present in very minute quantities. These included dried prawns, yam and green mango. There were chunks of fresh sauteed prawns, which could have been in place of the dried ones, however yam and green mango did not register on the radar at all. The Egg-net salad largely consisted of bean sprouts and mint. Pork belly was more chewy than crispy, having soaked up a lot of the salad juices. I actually didn't mind this, appreciating the toothsome texture it brought to the dish. In terms of the balancing of Thai flavours of sour, sweet, hot and salty, this was achieved well with the salad packing a flavourful punch.  

Thai, Adelaide, Massaman Curry, Pork Hock, East End, Golden Boy, Botanic. Asian
Egg-net Salad with Crispy Pork, Dried Prawn, Yam and Green Mango

After making our way through the heady flavours of the pork hock and egg-net salad, we were wanting something a little more mild in flavour. This was granted in the form of the Massaman Curry - our favourite dish of the night.  Paired with the fragrant (although a little on the wet side) coconut rice, the curry was like a warm hug, comforting and tasty. The curry had a subtle depth of flavour, and the absence of chilli,  in contrast to conventional curries, is definitely not missed. I would have liked some crunch from whole peanuts but these did not appear in the dish.


Thai, Adelaide, Massaman Curry, Pork Hock, East End, Golden Boy, Botanic. Asian
Massaman Curry of Beef Brisket, Kipfler Potato and Roasted Peanut

Golden Boy is on trend and serves Thai food with a modern edge. I wholeheartedly wanted to love everything on offer but in the end things were mostly "just nice". In saying that, it would still be a great place to hang out for dinner with a group of friends, drink some Asian inspired cocktails and admire the ever fashionable diners who frequent.

Jess gives Golden Boy 15/20 chops on The Chopping Board.

Food: 7/10
Service: 4/5
Ambiance: 4/5  

Golden Boy on Urbanspoon

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