Contemporary Thai @ Morks, Kingston, ACT

Since being in Canberra, I’ve been surprised by how many of my friends have visited the capital within the last five months of living here. One of those people was Nikki from the blog, Strawberry Thief, who visited Canberra early in December. When she announced via twitter of her impending arrival, Rachi from Le Bon Vivant organised a dinner to catch up at Morks in Kingston. It ended up being a bit of an interstate blogger dinner, with Fiona from Brisbane blog, Tiffin, also joining us on the night.

Morks melds traditional Thai flavours with fine dining and the menu is very contemporary.  For the last few years, they were located in Belconnen but due to popularity and the need for a bigger venue, they moved to Kingston foreshore late last year. Since being in Canberra, I’ve heard great things about Morks and was looking forward to trying it.

After viewing the menu, I was very excited to try the food and we decided to order entrée and mains. A little while after ordering, our waiter stated that there was a mix-up and that there was a spare dish of Angel Prawns (Six sublime, sizzling king prawns coated in a kaffir lime leaf & coconut based sauce, served in an earthenware dish (normally $25)) to offer our table with compliments. These prawns were spectacular, with the flavour of kaffir lime and coconut a winning aspect along with the freshness of the prawns. I highly recommend ordering this dish if you head to Morks.

For my entrée, I ordered Balls of blue swimmer crab and chicken mince on egg noodles seasoned with kacap manis, soy sauce and chilli and garnished with pickled ginger ($16). The balls of swimmer crab and chicken mince were lightly golden and crisp, with the meat inside delicate and subtle in flavour. This was paired perfectly with the egg noodles that featured great flavour, thanks to the kacap manis (sweet soy sauce) and pickled ginger.

Balls of blue swimmer crab and chicken mince on egg noodles seasoned with kacap manis, soy sauce and chilli and garnished with pickled ginger ($16)

Other dishes ordered were Zucchini fritters, sweet cucumber and red onion salad, white lime sauce ($15) as well as Pan seared scallops and pig ear terrine with a delicately balanced relish of coriander root, garlic, chilli and lemon juice served with grilled spring onion ($17). Everyone around the table agreed that the entrées were delicious.

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For my main, I ordered the Beef chuck stewed Mussamun style, served with flat bread, and a spicy salad ($27). When I was ordering, I learnt that this dish didn’t come with rice so I added a serving of it. I loved this curry, which featured a generous amount of beef and had a great flavour to it. There were a few downpoints to it though unfortunately – the potatoes weren’t completely cooked through and the flat bread was a little too charred, causing the charred flavour to be too strong when paired with the mussamun curry.  

Beef chuck stewed Mussamun style, served with flat bread, and a spicy salad

Other dishes ordered around the table were Braised pork belly with crackling, English spinach, boiled quail eggs served with five spice pork reduction, chilli and garlic relish and rice fried with basil and chilli ($28) (but unfortunately on the evening we went, Morks didn’t have any crackling to offer however Rachi states that it was the best pork belly she tasted in 2013 regardless) and the Hunter’s Plate – Fried spatchcock with young chilli relish, fried beef ribs with nham jeaow sauce, sticky rice ($28).

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Even though Morks is a little pricey, it does serve great Thai food with a contemporary twist and is different to what other Thai restaurants in Canberra offer. The service on the night was great, although the wait for food was a little lengthy, with a few tables around us becoming restless. Gluten free is available on request and there are tasting menu’s available, including an 8 course tasting menu ($125pp with wine or $95 without) and a 4 course tasting menu ($75pp with wine or $55 without).

Highly recommended.
Morks on Urbanspoon

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