Circumstance, like perception and expectation, governs our responses implicitly and definitively. Arriving at Thai Taste with a Thai chef and other native Thai is a different proposition from a regular evening at a Thai restaurant. The minutia was arranged through as series of indecipherable communications and orange menus appeared, accompanying the pale yellow ‘gringo’ identifiers. So it was at Thai Taste, an addition to the Age Cheap Eats Guide in 2003. The Pad Thai was a concession to the members of the party who were chilli averse, with green papaya salad, thai beef salad, garlic prawns and a seafood hotpot all very spicy. The papaya salad was delightful, a Thai stable, according to those who knew.
The experience was fantastic. Unused to celebrity and in awe of chefs, I was captivated by the opinions and babble of the table, and the interactions between the table, staff and owners. Unfortunately, this is no basis to objectively criticise the restaurant and its food. The Pad Thai was generally acclaimed as the best everybody had eaten, not as oily as most, and the garlic prawns really tickled me (even after garlic prawns for lunch). The second Pad Thai ensured that everyone was stuffed so dessert was not an option. A return visit is essential, both to satisfy my cravings for the prawns, and to ensure it was the food and the evening that is arousing this feeling in my stomach.
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