Porkfat Thai Restaurant Sydney

Haymarket’s Chef Hat-awarded stunner. Sydney’s dining crowd is entirely fixated on this spot—and rightfully so. The culinary hook? Glorious, flavor-amplifying pork fat elevating every wok-tossed masterpiece. Forget the standard takeaway tropes. Visiting gourmands make an absolute beeline for the vibrant pork laab—bright, acidic, unapologetically punchy. Then there’s the impossibly crispy whole deep-fried barramundi—bones brittle enough to snap like chips—and a spanner crab fried rice packed with insane textural depth. Service is quietly attentive, polishing a sleek, welcoming dining room into a premium experience. Sure, the price tag reflects the pedigree. But the crispy pork belly with chili and lime? Worth every cent. Tables vanish fast. Secure a booking, order the tamarind wings, and prepare for a masterclass in modern Thai.