Tom Phat has become so popular with locals and foodies that even at breakfast, you have to be incredibly lucky to get a table. Offering a range of fresh, modern takes on Asian cuisine, the majority of dishes focus on Thai and Vietnamese dishes which satisfy the palate and leave you wanting more.
The Crispy Fried Silken Tofu with Chili and Coriander is light and flavoursome with the right degree of heat, while the Buddha’s Delight is filling and perfect for a cold winter’s night. The usual suspects are included such as a Massaman Curry, Red Chicken Curry, Thai Green Curry as well as some interesting dishes such as Da Woon Nu and Son-In-Law Eggs (the latter which have become synonmous with the restaurant). All the dishes are light and refreshing but are full of flavour and are sizeable portions.
Finishing off is a selection of not-so-Asian cakes and traditional Asian favourites with a twist. Such was the Fried Banana. Fried in a very thin light batter, the banana is not your usual fritter but rather a dessert that won’t make you feel guilty for ordering dessert. Complemented with a scoop of homemade coconut ice-cream, the dessert proved popular within our group.
Tom Phat’s décor is very converted warehouse and dark but has stylish inflections of its Asian roots throughout the restaurant. Tom Phat combines the right elements for an enjoyable night out without having to trek to the usual restaurant strips of Melbourne.
4.5 of 5
Photo: Melanie Faith Dove. Courtesy of The Age.