Page 56 - Tropic Magazine Issue 34

TROPIC • FOOD

New tastes

FOOD
A number of restaurateurs have
braved the COVID-19 chaos to
bring new flavours to the Far
North. Tropic takes you on a tour
of the eateries to try out.

THE BEST SOUP THE BEST FOOD
As its name suggests, soup is the passion of Chef Kyaw
Nyein Chan, who’s just opened his restaurant at the
southern end of Lake Street. Formally of the Golden Boat,
Chan fuses cuisines from Myanmar, Thailand, Malaysia and
China to produce full-flavoured, aromatic dishes. There is
more than soup on the menu, though – including a range of
stir fries and spring rolls.
MORE: @thebestsoupthebestfood

YADA THAI RESTAURANT
Recently arrived from trendy Newtown in Sydney, chef Joe Nimnual
and his wife Eye Taveesuk are delivering something different to the
Cairns Thai scene through their Trinity Beach establishment.
Among the dishes proving most popular are crispy pork belly with
chilli jam sauce, duck pancakes and blue swimmer crab in yellow
curry sauce. However perhaps the most striking item on the menu is
the violet-coloured dumplings, which are given their hue by a natural
dye made from butterfly pea flowers.
MORE: @Yada-Thai-Restaurant-Trinity-Beach

THE BEACH HOUSE AT TRINITY
Recently opened by the owners of
Tuk Tuk by the Sea, Harry and Nung
Delios, The Beach House at Trinity
includes a microbrewery with a
selection of beers on tap. The ales
are complemented by smokehouse
steaks, woodfired pizzas, seafood
and pastas. The relaxed location on
the beach is in the same complex as
Tuk Tuk. Oh, and if you’re not a beer
lover, don’t fret. They also serve wine,
spirits and cocktails.
MORE: beachhousetrinity.com.au

56 • Tropic • Issue 34