Soi 38 was opened in October 2014. Originally named ‘Sukhumvit Soi.38 Thai Street Food’ (but always known by ‘Soi 38’) after the address of a famous street food market in Bangkok, the restaurant began as a spot to serve the street food snacks and dishes that could not be found on Adelaide Thai restaurant menus.
Today, Soi 38 has evolved to showcase the dishes of Thailand’s regions, history and ethnic minority groups. The menu is seasonal and recipes have been gathered by Executive Chef, Terry Intarakhamhaeng from across regional and remote parts of Thailand, ethnic minority groups and hill tribes. Other recipes are sourced from historical records and handed down through family lines.
Using only the best local ingredients, Soi 38 has a commitment to source produce as ethically as possible. Some Australian native ingredients are substituted for Thai ones where appropriate, such as using kangaroo tail in place of water buffalo tail for example.
As a family owned business Soi 38 welcomes regular customers again and again, and invites new ones to join in for an unforgettable experience of regional Thai, in the heart of South Australia.
Chef Terry Intarakhamhaeng
Terry Intarakhamhaeng is a Thai-Australian chef, with expertise in preparing cuisine from each of the 6 regions of Thailand. Minimal waste is key to his menu planning, firmly rooted in his years spent preparing food whilst trekking through the jungles of Thailand. With several qualifications in environmental sustainability and a love of bird watching, this one time monk has been a tour guide for international touring companies, an education officer at Australian zoos, and has mentored South Australian youth in the joys of preparing home cooked Thai food. Chef Terry’s extensive knowledge of Australian native ingredients was honed as one of the team of chefs who set up mentor Jock Zonfrillo’s restaurants Street ADL, and Restaurant Orana. Terry is now Executive chef and owner of Adelaide’s celebrated restaurant Sukhumvit Soi.38 where he treats ingredients thoughtfully, prepares honest food with conviction, and presents dishes with an undeniable grace that is almost palpable.
