A soy-marinated egg yolk perched on top of fresh salmon and tobiko is drawing diners to Khao Man Kai in Haymarket. Best known for its Thai chicken rice, the restaurant has expanded its menu with a seafood offering that takes inspiration from the sashimi rice bowls popular across Asia.
Priced at $21.90, the soy marinated seafood bowl combines thick slices of salmon, soy-marinated prawns, tobiko and steamed rice. The bowl is finished with a marinated egg yolk, which diners can break and mix through before eating. While sashimi bowls aren’t a new concept in Sydney, Khao Man Kai’s version stands out for its Thai influences and combination of marinated seafood, rice and punchy sauces.
For those looking for a more hands-on dining experience, the soy marinated prawn DIY set is available for $25.90. Served with seaweed sheets, rice and whole soy-marinated prawns, the set allows diners to assemble their own hand rolls at the table. The accompanying green seafood sauce adds a fresh, spicy element and gives diners the freedom to customise each bite.
Chicken Three Ways
Seafood may be the star, but the restaurant’s signature chicken remains a local favourite. The giant Khao Man Kai with garlic rice, priced at $35.90, is one of the restaurant’s larger offerings and is designed for sharing. A mound of fragrant garlic rice sits at the centre of the platter, surrounded by chicken prepared three ways, including grilled and fried variations.
The grilled chicken is paired with a sweet and savoury chilli dipping sauce, while the contrasting textures across the platter make it an easy option for groups looking to sample a little of everything. Together, the seafood bowls, DIY sets and oversized chicken platters reflect the restaurant’s broader approach to Thai street food, blending familiar favourites with newer menu items that offer something a little different from the norm.
Khao Man Kai is located in Haymarket and is open daily from 11am to 10.30pm.
