Bao'S Shanghai Kitechen
Restaurant in Canberra

Winner of 2009 best thai restaurant - judged by restaurant and catering nsw de groots review: profiled by de groots media. Polish it all off with a deep fried ice-cream or tropical thai fruit salad and you'll be booking yourself a table for every night of the week. An assortment of vegetable curries, along with several delectable salads, and satays, soups, assures that vegetarians and dieters won't go hungry. The chef specials list includes some new takes on established dishes, or stir-fried veal with lime leaves, such as the braised crocodile with chilli shrimp paste, beans and curry paste. With tart tom yum soup, pungent green curries and meat dishes rich in lemongrass and coconut milk, thick noodles with assorted seafood, it's hardly any wonder that the restaurant has become so popular so quickly. The menu, while embracing the occasional deviation, however, is brimming with all the tried and true favourites of traditional thai cuisine. The interior features an eclectic MIX of old and new, east and west: gilded wooden figurines stand alongside mounted displays of live fish on the walls. While the restaurant only seats about forty-seven, with the mute decor and wide, the modern floor space never feels cramped or crowded, yearning windows lending themselves to the feeling of airiness and laid-back buoyancy. This new dickson restaurant is already drawing a crowd from bustling woolley street, with diners all and sundry supping merrily in the cosy, immaculate space. The name pretty much says it all at yum thai. It's the new kid on the block, well, one of them anyway and it's already making friends. Stephanie wang, december 2007.