“Cooking Thai food from scratch can be complicated at the best of times, but Terry goes to another level. As well as all the curry pastes and sauces, he is doing everything from turning fish guts into a fermented paste (similar to shrimp paste) for an Issan curry to producing his own sriracha chilli condiment to go with spring rolls.”
9 August 2019, Simon Wilkinson, Delicious South Australia
“If you are indecisive, Soi38 will select dishes from their ‘feed me’ menu, a promised journey to showcase the best of each region. Or choose your own Thai adventure. Just make sure you visit. Either way, you’ll be welcomed at their party.”
10 April 2019, Paul Wood, The Adelaide Review
“Get your tastebuds to pack their tiny bags – they’re heading on a culinary journey.”
15 February 2019, Jill Hogan, Glam Adelaide
“By lunch hour. the space buzzes with hungry office workers eager to try a mouthful of Pad Thai or Laab.”
9 January 2015, InDaily
"That [zero waste] mindset is echoed by a growing number of restaurants in the CBD, including regional Thai restaurant Soi38, South African BBQ hotspot Africola and Asian grillhouse Shobosho"
21 March 2019, Vanessa Keys, BrandSA News
"As full as I was by the end of this incredible Thai feast I could not leave a bite behind!"
February 2019, The Chopping Board
"You don’t get your run-of-the-mill standard Australian-Thai restaurant food here – this food is special and the menu changes regularly!!”
12 January 2015, Jaqui's Food Fetish
“It is unlike any other Thai food I’ve found in Adelaide.”
5 December 2014, Simon Wilkinson, SA Weekend
“Everyone has those ‘yardstick’ restaurants – the place to which all others are compared. […] For me, when it comes to Thai cuisine, Soi 38 is easily that place.”
February 2019, Feed Me!
“First Look: A Newly Refurbed Sukhumvit Soi 38 Is Almost Unrecognisable. With a calming, neutral-coloured fit-out comes a new, regionally focused menu.”
24 September 2018, Tomas Telegramma, Broadsheet
“Shredded mackerel stands up well in a mix of slippery cucumber ‘noodles’, herbs and fresh chilli that is rolled in an iceberg leaf. Crunch, yum, boom.”
27 October 2015, Adelaide Now