Morks has opened its doors at the Kingston Foreshore. Luckily it looks like a much bigger space than their previous Florey spot.
Located next door to C Dine Bar, there is outdoor dining available too.
There are four items on their weekend brunch menu such as congee, and poached eggs with a Thai twist. Brunch is only available on weekends from 10.30am.
The great thing about this place, and probably all the restaurants opening up on the Foreshore, is that the doors are foldable providing a more open space which will be great in the coming warmer months. The inside is spacious and modern with sleek black tables, chairs and plates.
My partner and I decided to share some of the gub glaam (Thai tapas) from the menu. The char grilled beef balls with sweet chilli sauce ($9) were the first to come out. Four skewers with four beef balls each were presented topped with a lovely sweet chilli sauce. I wasn’t expecting 16 beef balls so I thought it was good value. However, they were just your average beef balls so this wasn’t my favourite dish. The sweet chilli sauce was pretty tasty!
The grilled prawn salad ($9) was fresh with the combination of coriander leaves and lime leaves mixed throughout. The butterflied prawns tasted damn good with a slight charred/just put on the barbie flavour to it. It also displays the restaurant’s effort in cleaning and de-veining each prawn, allowing the prawns to absorb more flavour. The salad itself had very strong flavours and was quite overpowering. I just picked out the prawns and lightly dipped it into the salad sort of like a salsa.
The char grilled lamb chump chop and nham jeaow ($8) was next. The lamb came out medium cooked with a tinge of pinkness to it. Absolutely beautiful. The sauce it came with was a mix of vinegar, chilli, pepper, diced onion and I think some soy. Quite a strong sauce but I learned to just lightly dunk the lamb into it. In saying that, the lamb on its own tasted good.
The deep fried beef ribs and nham jeaow ($8) came out still steaming on the plate. The beef didn’t appear to be deep fried, and like the lamb, there was a tinge of pinkness to the meat. A good balance to satisfy those who prefer rarer cooked meats (such as my partner), and those who like it slightly pink (me). The beef was tender with a few bits of fat and my partner enjoyed nibbling the meat off the bone. The sauce was the same as that served with the lamb. I thought it wasn’t really required as it made the beef too salty.
The fried eggplant with hot sauce ($7) was a simple dish where the egg plant is coated in egg and then fried. The eggplant was thinly sliced and very light. I thought the hot sauce overpowered the delicacy of the eggplant, and found myself wiping most of the sauce against the plate (but then again I can’t handle much spice). The fried eggplant on its own would have been too bland though.
Overall, I really enjoyed the gub glaam at Morks. Some elements were a bit overpowering but manageable. I think Morks’ contemporary Thai really stands out from other Thai restaurants. Not to mention service is very friendly, polite and professional. Looking forward to trying out their 4-course ($55 without wine) and 8-course ($90 without wine) tasting menus – if it’s anything like their flawless tasting menu back in Florey, I’m sure it will be superb.
