Chedi News

It is amazing the worthwhile things you find on Youtube. However, I do prefer a spicy Thai nam jim sauce for my double dip.

The Answer a hot young band from Ireland, visited Chedi Restaurant during February. The Answer was the support for AC/DC during their American and European tours and came to Australia with the Young brothers to watch the local boys perform. Great customers who left 3 signature guitar picks along with a generous tip. Who would question that?

Thai cuisine is most famous for its’ spicy and often fiery flavours; but not all dishes are blistering hot. I am often asked “how hot is a particular dish?” As this is a totally subjective question; it is difficult to answer: what is hot for you: may only be mild for someone else. Individual tastes vary and so does an individual’s tolerance to spice.

At Chedi Restaurant, we follow traditional Thai recipes, mainly from Central Thailand. Using only authentic ingredients but adding less spice to accommodate the Australian palate. Our chefs would rather provide side dishes of fresh chopped chillies (prik kee noo) or dry chili powder (prik pon) for diners can add depending on their preference.

To assist our customers in choosing the most appropriate dishes for their palates and tolerance for spice; I have written a short piece on the amazing chili from a perspective of Thai cuisine.

There are so many types of chillies in Thailand; each used for different dishes. The most famous and often used is the bird’s eye chili or as Thai’s call ‘prik kee noo’. It is very small in length; approximately 2 to 3 cm and can be either red or green. Prik is the Thai word for chili and kee noo literally translated as mouse droppings. So the interpretation is left to the individual.

Chillies for sale in Thai market

Prik kee noo as grown in Australia

Prik kee noo is available in Asian groceries throughout Australia, but the Australian variety is slightly larger and has less bite than those grown in Thailand. But that does not mean it is not hot; so it is best to use with caution as you can always add more if desired.

Other chillies used in Thai cusine are prik chee fah, which is a large chili without much heat. In Australia many Thai restaurant substitute prik chee fah with cheaper capsicums, but this changes the taste of the dish. I am pleased to say Chedi Restaurant is a capsicum free zone.

Prik chee fah

At Chedi Restaurant we have a small potted garden of Thai herbs such as lemongrass, Thai basil, lime leaves and of course chillies. Below are some photos from our own garden of an extremely fiery specimen from Mexico, called the  habanero chili. This chili is rated the hottest in the world and comes with a fire hazard warning. We only use for our staff meals or when customers demand that extra hot fix.

Chedi home grown habanero chillies

Below is a chart,  which shows the intensity of the different chili varieties.

How chillies are rated for heat

Dry chillies are also used in Thai cuisine and can be just even hotter than the fresh variety. Prik pon is added to noodle dishes such as Pad Thai, but again use with caution as this dry chili powder is dynamite to the taste buds.

Dried chillies being sold in a Thai market next to fresh chillies.

A common question often asked by customers is “are red chillies hotter than green chillies”; the answer is yes. But that doesn’t necessarily mean that green curry is milder than red curry.  Green curries tend to be as hot as red curries, both being hotter than panang or musamun curries.

However, chillies picked early in the season tend to be hotter than those picked later.

Thai chillies from the garden

Chillies are delicious once you develop a tolerance to the heat. A chili bush can be grown in a pot on a sunny balcony or directly in the garden. Add a few chopped chillies to any dish and soon you will be craving that unique burning taste only the chili can satisfy.

Tips for cooking with chillies

• As a rule red fresh fruit are two or three times hotter than green fruit, and dried pods are up to ten times hotter than fresh pods.
• The seeds and white pith of a chilli are the hottest part, so remove them if you don’t want your dish to be too fiery.
• Chillies contain a pungent oil that can cause an unpleasant burning sensation to eyes and skin. Try to avoid handling them too much, wear gloves if possible, and be sure not to touch your face or eyes during preparation.
• As a general guide the smaller the chilli the hotter it will be.
• Soaking a chilli in vinegar has the effect of distributing the hot chilli flavour through the dish. Discarding the vinegar and soaking again has the effect of further reducing the heat.

Enjoy spice

During the dinner for Hands Across the Water at Chedi Restaurant on October 27, 2009, Peter Baines the founder of the charity, told a story which touched the hearts of all present.

When the children and staff of the Baan Tharn Namchai orphanage in Thailand, heard of the devastating Victorian bushfires in February 2009, they wanted to help the survivors in their own small way. They decided with the help of the staff to raise money for the Australian children left homeless by the bushfires. A project was organised to make and sell donuts to the local community of Koh Lak.

Below are some of the pictures of the staff and children making donuts and then selling their cinnamon treats throughout Koh Lak.

The children of Baan Tharn Namchai were never a threat to Donut King; but they did manage to raise Baht 100,000 which was given in the form of a cheque to a school in Victoria.

It is nice to see that Hands Across the Water has created something which can flow both ways. In addition, the children of Baan Tharn Namchai have found happiness by giving to others.

The site where Chedi Restaurant now stands was first developed as Thailand Restaurant in 1990. The original dining area was divided into two sections with traditional tables and chairs occupying half the space and another section on a raised platform with squat Thai style tables and floor seating.

The original interior was distinctly Thai with wood panelled walls and decorations imported from Thailand. But as Newtown became the mecca for Thai food in Sydney; new Thai restaurants opened along King Street with spa-like interiors inspired by contemporary Asian design.

Chedi Restaurant had to change but without diluting the original concept; which was to offer Thai cuisine with fine-dinning standards of preparation, presentation and service. This was achieved by removing the raised floor and fitting the entire dining area with specialty built tables and imported rattan chairs. Banquet seating was installed along the southern wall and private areas where established for couples and smaller groups. A flexible seating plan was designed to cater for large groups as well as couples.

But with change came criticism; some diners were opposed to the new look and preferred the unique experience of Thai style floor seating. Luckily; the majority of regular diners; where delighted by the renovation with some admitting a distinct preference for proper chairs and tables.

Now we no longer have to cringe when a booking is taken with the specific request not to be seated on the floor. Many a time in the past; a large group was hosted; which included an elderly relative or a pregnant woman who found sitting on the floor simply impossible. And I have yet to mention removing the shoes with all the foot related hazards.

I am pleased to announce now six months since renovating that the original concept remains; contemporary Thai dining; combining classical Thai cuisine with a fresh approach. Our aim is three fold; good Thai food, genuine Thai service and affordable prices.

Enjoy!

On Tuesday, October 27, 2009 Chedi Restaurant was proud to host a charity dinner for Hands Across the Water; which is a charity established by Peter Baines to support the many orphans of the 2004 Boxing Day Tsunami in Thailand. The dinner was organised by Daniel Murray, who worked tirelessly and with great humility to make the night a huge success.

This is an excerpt of an e-mail by Daniel, thanking those who participated and supported the event.

Thank you for joining us at the Hands Across The Water – Chedi Thai dinner last Tuesday night. It was a wonderful evening full of great food, lots of smiling faces and hopefully some heart warming thoughts and images for you to take away with you. It was our absolute pleasure to share our passion with over 100 people at such a great venue. The wonderful news is that we raised $6,900 on the night which is a wonderful achievement and we thank you deeply for your contribution!

Once in Thailand we will buy all the shampoo, soap and other goods you so generously helped us with and hand deliver it to the children and staff of the orphanages. The ride leaves Bangkok on 18 January 2010 and we will arrive in Khao Lak on Australia Day 2010. We’ll keep you updated on our progress so you can be a part of the fun.

Girls from the orphanage in traditional Thai dancers dress

Daniel with the girls

Thai smiles with a guest

Daniel always giving.

Marilou Murray - the picture tells the story!

As the ongoing needs of the children we support are substantial. If you did want to contribute more in any way there are a number of options available: For further information;  please visit www.handsacrossthewater.com.au or call Greg on (02) 95161127 and I will be happy to help.

A review of Chedi Restaurant; The Sunday Telegraph November 22, 2009

This is the best places to eat in Newtown – genuine Thai food using very fresh ingredients. I like the soft shell crab with green mango, fish soufflé and lamb panang. When we booked the manager offered us secure parking which is an advantage on King Street. This is now my favourite Thai and I am never disappointed by their food or service.

Reviewed by

Shiva Ma

Fish Souffle Steamed in Banana Leaf

Barramundi Fillets with Fresh Green Peppercorns & Asparagus

“ESCAPING Newtown’s hustle and bustle Is Chedi, an authentic Thai restaurant with gentle décor and sharp flavours.

The quality of the food stands out here, one of the more reasonably priced Thai restaurants on King St. A group or couple sharing entrees and the generous mains will only be looking at around $20 a head.

Chedi offers a good selection of both vegetarian and non-vegetarian dishes: the flavours of each dish, like soft shell crab with green mango, subtly balance a contrasting mix of spicy, sweet, salty and sour.

After a decade of working throughout Asian in luxury hotels and resorts, owners Greg and Shanya Richardson provide customers with reliable, efficient and genuine service, as well as an exceptional menu.

Test out the floor-seating options and take advantage of Greg’s excellent knowledge of the extensive wine list.”

Chedi Note: This was a great review; which bought many new customers to experience Chedi Restaurant. As the author is unknown, I am unable to thank them but they are always welcome to return and try an excellent bottle of wine from our extensive wine list – on the house.

Unfortunately, for those who enjoyed the floor seating at traditional Thai style tables, this no long is an option. We decided to renovate and replace this area with standard (but nice) tables and wicker chairs. This was to accommodate the large bookings and functions, which could not be seated in the cushion area.

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