Soi 38 opened in Adelaide in 2014, taking its name from Bangkok’s famous Sukhumvit Soi 38 street food market. What began as a small restaurant serving the Thai street food dishes rarely seen on Adelaide menus has evolved into a distinctly South Australian expression of Thai dining.

Today, Soi 38 explores the breadth of Thai cuisine, drawing inspiration from regional traditions, family recipes, historical records and the food cultures of communities across Thailand. Under owner and Executive Chef Terry Intarakhamhaeng, these influences are interpreted through exceptional South Australian produce, contemporary technique and a deep respect for the origins of each dish.

Seasonality and thoughtful sourcing are central to the kitchen. Local and native Australian ingredients are embraced where they make sense, creating a natural connection between the flavours and traditions of Thailand and the landscape of South Australia.

More than a decade after opening, Soi 38 continues to evolve. Grounded in tradition and unconventional in approach, it is a restaurant shaped by where it comes from, where it is, and an ongoing curiosity about where Thai food can go next.

Chef Terry Intarakhamhaeng

Terry Intarakhamhaeng is a Thai-Australian chef and the owner and Executive Chef of Soi 38, with a deep knowledge of the cuisines and culinary traditions of Thailand’s diverse regions.

His approach to food has been shaped by an unconventional path. Terry spent time as a Buddhist monk, trekked through the jungles of Thailand, worked as a tour guide and zoo education officer, and holds qualifications in environmental sustainability. His connection to the natural world, and lifelong love of birdwatching - continues to influence the way he cooks, with seasonality, minimal waste and a respect for ingredients at the heart of his menus.

Terry developed his knowledge of Australian native ingredients as part of the team that established Jock Zonfrillo’s Street ADL and Restaurant Orana, an experience that helped shape his approach to bringing Australian produce and Thai culinary traditions together.

Today, Terry leads Soi 38 with a cooking style grounded in tradition but unafraid to move beyond it. His food draws on the depth and diversity of Thai cuisine while embracing South Australian produce, native ingredients and contemporary technique - treating each ingredient thoughtfully and allowing its character to lead the dish.