Meet owners Pat and Alex from Nahm Talay Thai as we chat food, predictions and their recipe for success.
Tell us a little bit about your background...
We’re both from Thailand and moved to Australia in 2007. We lived in Sydney for 7 years before we came to the Gold Coast in 2015 to start our first restaurant. Now we have 5 restaurants in Queensland.
What is Nahm Talay Thai’s signature dish? What do people love about it?
I would say all of the dishes at Nahm Talay Thai are our signature dish because they’re presented with Nahm Talay Thai’s style, food and preparation. What we care about is not just the taste and the looks but also the quality of the ingredients is very important too.
What was your inspiration when creating Nahm Talay Thai and its menu?
We want to promote traditional authentic tastes of Thai with incredibly beautiful presentation and great quality ingredients.
What Australian ingredients do you love using?
We love using Australian ingredients to create the new Thai dishes such as Wagyu, lamb and Australian fruit and vegetables.
What do you want your diners to experience at Nahm Talay Thai?
We want them to feel welcomed from their first step into the restaurant with amazing food, exceptional service, great ambiance, beautiful views and the best location.
What is the most popular dish on the menu?
Crispy pork bao, whole fish 3 flavours and Pad Thai (pictured, below).
What are your predictions for Gold Coast’s foodie scene over the next few years?
Healthy, quality ingredients, presentation, mix and match, international food, fusions but also authentic dishes.
Advice you live by?
Success is no accident. It’s hard work, perseverance, learning, studying, sacrifice and most of all, love of what you do.
GC Favourites:
Dish to cook at home: Thai noodle soup
Restaurant for dinner: Nahm Talay Thai (of course!)
Things to do on the weekend: Eating, cooking, creating and trying new things.
Beach: Elephant Rock, Currumbin
Underrated spot on the Coast: Southport
