Chilli Club Thai Kitchen

Thai restaurants in Sydney are as common as a cold. That’s a great thing though because they usually offer something that tends to be of a high standard.
Chilli Club is a good quality Thai restaurant that offers up all the classic Thai dishes we all love at a reasonable price. They offer each of their dishes with the freshest of ingredients which are visible from the counter. Their is no frozen vegetables going on in this joint.
They offer a lunch special for $ 8.50 with several options that include chicken, beef, Veg or pork. Duck and seafood options come with a premium. Theirs also the option of brown rice for an extra $ 1.
I have had lunch here quite a few times and for the price your getting a decent feed. Today I went for Ginger Dish with Beef and Brown rice. Good option for something to get you through a few hours before dinner but I like my meat and this time they weren’t super generous on the portions of meat. Flavours were very wholesome though and will frequent the joint again in the not too distant future.

Another Saturday night glued to my computer and no time to whip up a dinner feast. Time to sample one of the very many take-​away Asian joints in the heart of Bondi Junction. A glimpse at the Chilli Club menu looks okay. $ 11.90 for the chicken chilli jam and basil stir fry seems good enough value for me, but the interior looks kinda glum. Just three people share one table, and the place is far from bustling. What the hell? I’ll give it a red hot chill go. I approach the counter, beyond which appears a sea of the freshest, most vibrant array of chopped vegetables I’ve ever laid eyes on, and suddenly the place doesn’t looks so grim. The stir fried menu category claims to feature fresh vegies in each dish, so the decision is made. I request cashew nuts, and offer to pay extra, but the sweet girl hurls them in for nothing. The time it takes to duck across the road to grab a bottle of red, and the dish is ready to go. My vibrant vegetables array is crisp and fresh as it looks, plentiful cashews are toasted nice and crunchy, and a distinct aniseedy flavour implies my stir fry has been concocted with a little spicy love.

When Satay is good, it is very, very good and when it is bad, it ranges from boring to absolutely disgusting.
Whenever I’m in Asia I eat a lot of satay, and generally enjoy it. In Australia however, I don’t enjoy it so much,
but more often find it like eating a meal with a jar of extra oily, heated, up crunchy peanut butter poured over it. So I usually avoid ordering
satay to avoid disappointment.
The satay dish I had this evening though restored some of my faith in Satay in Australia. It was not on par with most of the Satay I have experienced overseas, but as it did not resemble peanut butter, I did enjoy it. It was spicy and strong in flavour, with the peanut taste but not to a point of being completely overwhelming. Id on’t know if this is the difference of satay sauce being made in house rather than buying factory pre– made
sauce or not, but none the less I enjoyed it.