Mai Gai

Take all your senses on a gastronomic journey with the punchy flavours of Southeast Asia at Everton Plaza dining destination, Mai Gai. Led by head chef ​​Suchada Nakbunchuay (whose credentials include Byron’s esteemed establishment, Bang Bang), this suburban gem fuses Thai, Indonesian, Laos, Cambodian and Vietnamese cuisines for a menu you’ll want to sample a few times over. 

Head on in through the massive sage green barn-like doors to be impressed by the peach-coloured ceilings contrasting with teal walls and dark timber tables and chairs, all of it adorned with plenty of greenery. Outdoor dining is also available, for those who would prefer to experience their food journey alfresco.

Start your dining journey with one of the four bao buns on the menu, or opt for some seafood like the prawn toast, king fish sashimi or Sichuan salted squid (or don’t choose and try all three). Mains include crowd favourites with a twist like the cashew chicken with wok tossed snake beans, capsicum, toasted cashews in a chilli jam sauce and braised beef pad see ew. But, if you really want to wow all your senses, sight included, you have to try their crispy whole baby fish with house made sweet chili, kaffir lime and herbs.

While you feast, quench your thirst with one of the restaurant's creative cocktails. Personally we’re going bananas for the Monkey Magic, with malibu coconut rum, butterfly pea syrup, pineapple and lime juice, but you could also curb your sugar cravings with The Cookie Gai, a concoction of vodka, white cacao, cookies and cream, Mozart white chocolate, coconut cream and vanilla ice cream. 

Read more about Mai Gai here. 

Image credit: Ranyhyn Laine