Kha Soi

A late breakfast of fruit salad and french toast with maple syrup, then off to the rainforest walk. Enjoyed seeing the waterfall and spotting quite a few lyre birds. Drove back home and unpacked, then grabbed a few Coopers Sparkling long-necks and headed down to Thainatown on Goulburn where D. tucked into a bowl of Kha Soi while I ordered "crying tiger" and stir-fried morning glory. A salubrious end to a fantastic weekend.

Speaking of Kha Soi, I should point out that this Thai version of Laksa embodies the spirit of all Asian foods. Firstly, texture is paramount. Kha Soi is a bowl of curry noodle soup, made with fresh flat egg noodles (which are soft and slippery) and fried flat egg noodles (which are crispy and crunch). The combination of both textures is a delight. Secondly, the ultimate balance of flavours is left as a task for the diner. So the dish is served with pickled mustard leaf, shallots, wedges of lime, fresh red chilli and fish sauce on the side, which you add in various proportions until it tastes just the way you like it.

D. and I discovered Kha Soi in northern Thailand on our honeymoon, and we're so happy to have found a place in Sydney that does a fairly faithful version of what we tasted over there.