Saha Thai Cafe, 431 Macaulay Road, Kensington. Phone: 9913 3663
To the CTS way of thinking, Macaulay Road in Kensington is something of an under-achiever in the food stakes.
So we’re way happy to be tipped to the existence of this cool Thai joint by colleague David.
It’s not on the shopping strip but across the train tracks and down the hill where things get very commercial/industrial very fast.
Anyone who passes this way with any regularity know how nutty the traffic situation can be.
Macaulay Road seems to be a rat run avenue mid-way between the more usual arterials of Racecourse and Dynon roads.
Nevertheless, in two visits to Saha, there’s been ample parking available on the other side of the road from the cafe.
Saha is a superior version of your typical neighbourhood Thai restaurant – I bet the inhabitants of the residential backwaters around here are very happy about its arrival.
As far as I can see, there is nothing really unusual on the menu, but what there is comes out well done, at good prices and served with smiles.
One could take the view that this a basically a takeaway place that has some capacity to do eat-in.
On the other hand, with its handful of lovely dark-wood tables and white-enamelled chairs, far better to think of it as a casual and cool cafe.
I’m told the veggie curry puffs ($6) are made on the premises but as always it’s hard to actually tell for sure – maybe they mean cooked in-house?
In any case, with their flaky pastry and good fillings, these are beaut.
Yes, the fish cakes are rubbery but in a nice way.
They also boast a nice spice kick and a pronounced tang of coriander.
The sweet chilli sauce is, I think, store-bought but tarted up in-house.
Saha chicken salad ($13) finds a mildly-spiced and juicy chicken mince jumble atop supermarket leaves.
It’s all fresh and works good.
Massaman curry ($14.50) is the spiciest of our selections but not overly so.
The sauce is rich, dark, smooth and sticky, and the beef is beautifully cooked and of good quality.
The disappointments here are the spud chunks – they’re under-cooked.
The beef is more tender!