Menu of Fat Baby Thai in Bungendore, New South Wales, Australia

Menu Overview

Fat Baby Thai, nestled at 36A Gibraltar St in Bungendore, NSW, offers a vibrant journey into authentic Thai flavors with a modern, thoughtful touch. This restaurant shines through its commitment to freshness, local sourcing, and hand-crafted curry pastes, which set it apart in the local Thai dining scene.

Among the standout dishes, the Chilli Basil Beef captivates with its bold, aromatic heat balanced by fresh basil leaves, delivering a perfect harmony of spice and herbaceous notes. The Green Chicken Curry (Kaeng Kiaw Wahn) embodies classic southern Thai curry traditions, combining fresh coconut milk with green chili, curry paste, and tender chicken to create a vibrant and creamy experience that’s both comforting and invigorating. Equally commendable is the Allegedly Chicken and Cashew Stirfry, a dish that excels in texture and flavor, where crunchy cashews enhance the savory, slightly sweet glazed chicken.

The Crispy Pork Belly with Greens ranks high among their specials, boasting perfectly rendered crackling paired with fresh, leafy Chinese broccoli. This dish champions local produce and technique, making every bite a rich, satisfying contrast of crispiness and greenery. For those who desire a bolder kick, the Pad Ped Moo Paa offers a slow-cooked experience of pork infused with powerful aromatic spices—krachai, kaffir lime, and chili—that saturate the palate in authentic southern Thai warmth.

Fat Baby Thai’s specials elevate the dining experience further. The Ho Mok Talay showcases a fragrant red curry coconut mousse steaming with mixed seafood like prawns, mussels, squid, and fish, its delicate kaffir lime leaf aroma adding a refined complexity. Similarly, the Pad Cha, featuring slow-cooked beef fried with garlic, green peppercorns, and vibrant herbs, showcases depth in every bite.

The traditional curries—Red Curry (Kaeng Dang) and Panang—demonstrate an artisanal approach, crafted with house-made curry pastes. The Panang’s inclusion of ground peanuts lends an earthy sweetness that harmonizes beautifully with the mild heat and rich coconut milk base. Attention to vegetarian options within their curry offerings reflects the brand’s inclusive menu philosophy.

Customer testimonials echo the restaurant’s excellence. Dennis Hancock praises the generous portions and garden-side ambiance, highlighting their dedication to homegrown vegetables and local sourcing. Craig Grech’s enthusiasm for the Pad Thai, pork belly, and red curry underscores Fat Baby Thai’s consistent quality. Ari Thongsri’s commendation of the spicy green curry via their efficient online ordering system speaks to both culinary and operational strengths. Meanwhile, Louise Wormell appreciates the cozy setting complemented by thoughtful touches like bright tablecloths and quality reading material, making Fat Baby Thai a perfect stop on a road trip. Authenticity and warmth resonate through every review.

Overall, Fat Baby Thai delivers a balanced, flavor-rich menu rooted in tradition and quality ingredients. Each dish tells a story of local care, skilled technique, and genuine Thai culinary heritage. Whether dining alfresco in their charming garden or enjoying the convenience of takeaway, Fat Baby Thai promises an immersive and satisfying Thai dining experience in Bungendore.