About
Us
So, another Thai restaurant has opened?
Well yes and no.
not just Thai is a 30 seat Thai restaurant in the heart of West End, offering classic traditional regional Thai food while also recognising and using the best seafood, meat and garden produce that Australia has to offer and providing these in an authentically true Thai style.
Of course there is not just one Thai cuisine but at least 5 definable and different styles including Northern, Southern, Central and Royal as well as the style of not just Thai, the wonderful Isaan style or often more identified as Thai Street food.
Isaan cuisine comes from the great north east of Thailand, the agricultural area of Thailand that is bounded by the mighty Mekong River to the north and east.
Of course there is another style of Thai food outside of Thailand and this is regularly called “farang” Thai or foreign Thai that is sadly so often the norm from Thai restaurants and a poor imitation of true Thai cuisine. You won’t get that style at not just Thai.
At not just Thai you will experience true traditional Thai cooking from the Executive Chef and Owner, Sasivimol Wongsri, born in the Isaan province, trained at and a graduate of the premier Thai cooking school in Bangkok (with double Diplomas) and who for a number of years has been a Head Chef in Brisbane.
Now
Sasi has her own restaurant in West End, Brisbane providing truly authentic and traditional Thai food.
BYO is welcomed (bottle wine and beer only – surcharges do apply) – but please the “good stuff’ is recommended given the quality of the food being offered.
We hope to see you soon.
Meet Our Chef
&
Owner
Sasivimol Wongsri was born in a small rural village just outside of the bustling city of Yasothon, famous for its food and its annual Rocket Festival.
Sasi, like most Thai chefs credits her grandmother for teaching her, from as early as she can recall, the fundamentals on not merely cooking but that of blending and flavours and the use of the produce naturally available in that area – the herbs, rice, vegetables, fruit, the beef, pork and chicken and of course seafood both from the local rivers and also the Mekong River.
But what sets Sasi apart from so many home grown Thai cooks is her studies in Bangkok at the Thai Culinary Institute from which she received two Diplomas.
Moving to Australia and taking on Australian citizenship she turned her home kitchens, firstly in Sydney and now in Brisbane, into what many called the “best Thai food available”.
After a number of years as a Head Chef in Brisbane, Sasi has opened her restaurant not just Thai in West End Brisbane
But why that name? not just Thai. Well quite simply, the menu which will change seasonally based on the availability of produce, offers truly traditional Thai cuisine and also produce not normally available or even offered in Thai restaurants but which are the best of Australia’s produce from the sea, from the land and the garden and cooked in true and authentic Thai style.
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