Nara - South Melbourne

This was my first time visiting the restaurant and I will definitely be back. The food was quick, fresh, and reasonably priced. The service was good and the restaurant was clean. Make sure to try the caramelized pork and the pad Thai, they were both amazing!

I enjoyed the atmosphere, but there was a bit of confusion with the ordering. We ordered five chicken pad Thais and one pork pad Thai, but all the dishes were initially announced as chicken. When it was pointed out that one was pork, the staff seemed uncertain and simply said it was pork without much conviction. I suspect it may have actually been chicken, and they should have remade the dish to avoid any confusion. Overall, it was a great dining experience but a little frustrating with the mix-up in the order.

We went to this restaurant for dinner and tried the recommended caramelized pork belly and Tom sap pork soft bone soup, and they did not disappoint. The caramelized pork was crispy with the perfect amount of sweetness, but the real standout was the soup. It was incredibly flavorful and perfectly seasoned, with a great balance of sour, salty, and spicy flavors. My daughter wanted to try the soup, but it was a bit too spicy for her. The waitress kindly offered to make a pork soup for the kids (not on the menu), but it was a different kind of soup. The kids' soup was sweet and included pork mince and vegetables. While it was still tasty, it couldn't compare to the Tom sap soup. I wish they offered the option of spicy and non-spicy versions. Overall, we enjoyed the food here and will definitely return for the soup!

This place is so so good. Every single thing we ordered was delicious. Including fried rice, pad see ew and particularly the beef massaman curry. I would say it’s the best massaman I have ever had! I don’t know why it took me so long to try this place but I will definitely be coming back.

This area is not known for a lot of food options, but this place has something special to offer. We ordered fish ball, kra pao minced pork, tom saap, fried rice with crab meat, and to wash it down, Thai milk tea.<br/ <br/ The fish ball came in three skewers, with three fish balls on each skewer. The fish balls are dunked in a wet batter before frying and it creates a nice slightly crispy layer before the firm but bouncy flesh inside. The dish is covered with Thai sweet chili sauce, might be a bit too smothered for some but otherwise it's a nice combination. You can tell that the fish ball itself had a decent amount of seasoning that went into it which makes this starter dish worth getting.<br/ <br/ The tom saap is a hot and sour soup served with generous amount of pork soft bone. The cut can be described as the end of the rib and the soft bone can be eaten as is. The soup was extremely flavourful and stimulates your appetite further.<br/ <br/ The fried rice with crab meat may look simple, that's because it has everything it needs to make you want more (we did exactly that with a second order of this). It has noticeable amount of peeled crab meat and it's cooked with this sauce that really adds a real umami layer.<br/ <br/ The kra pao with minced pork is good but nothing extraordinary, with a lighter than usual appearance.<br/ <br/ The Thai milk tea was served in a small bottle. Taste is definitely there and not a weak tea. When served over ice, it's a perfect thirst quencher and doubles as the perfect finisher to the meal.