CHON Thai opens in the heart of Sydney's inner West

Chon (Thai for spoon), located in the heart of Sydney’s inner West suburb of Balmain features a delicious menu of modern Thai made by renowned chef, Pacharin “Air” Jantrakool. The restaurant, created by Michael Corrente’ also owner of Balmain institution, Blue Ginger nearby on Darling Street.

The BYO, 2-story restaurant houses 120 people and the menu boosts explosions of flavour from a large variety of appetizers, shared plates, salads, stir-fry’s, curries and deserts all inspired from Northern Thailand where chef originates. Chon’s wine list is interesting yet modest featuring quality wines perfectly matched to the menu.

With a large focus on excellent service, Chon’s interior is simple and fresh featuring white washed walls, polished concrete floors and the ceiling a sea of white paper lanterns dancing in the breeze.

About Michael Corrente’

Michael Corrente’ is no stranger to the Sydney restaurant business. He started out learning the basics in a busy, high volume function center 22 years ago it was not long before he became the new kid on the block opening his first restaurant on Norton St, Café Norton. Having been involved in 25 restaurants – some notable ones include Café Norton, Luna Blu on Norton Street, Big Muma’s in Woollahra and 17 years ago opened Blue Ginger in Balmain. Michael is passionate about great food and wine, trying new food and cultures around the world and family. Travelling frequently to Asia on a culinary tour he likes to keep in touch with Asian cuisine worldwide. A lover of flavorsome street food using local produce and ingredients handmade, one can easily see where his inspiration came from for Chon Thai.

ABOUT PACHARIN “AIR” JANTRAKOOL – CHEF AT CHON.

Born in Chang Mai in Northern Thailand, chef Air as we know her is the youngest in a family of 13. She studied a bachelor’s degree in food and nutrition as well as in teaching and started out her career educating high school students about food and nutrition. After the death of her parents she moved to Sydney in 1990 to pursue her dream of cooking and living in Sydney. After completing her masters in communication she worked at renowned Thai restaurant, Sailor’s Thai in the Rocks. After this closed she opened her own restaurant with a partner, ‘Tapioca’ in Cremorne which sold to then spend some time consulting to restaurants in Melbourne.

Air began working at Chon as head Chef since it’s opening in December 2015. She is passionate about modern Thai cuisine taught to her from a young age by her mother. She prides herself in using seasonal produce and making all ingredients from scratch, all her herbs are brought in from Thailand and she uses only the best quality meat Sydney has on offer. She takes great pleasure in creating new dishes and seeing people satisfied and happy after they have eaten her delicious, mouth watering creations.

Check out their new site designed by Greg Le Sueur and Magnet PR http://www.chonthai.com.au Images by Rose Photos. For all PR opportunities and images contact Kim Veverka-Bray, kim@magnetpr.com.au

 Betel Leaf with smoked trout, ginger, lime, roasted coconut and caramelized palm sugar

Betel Leaf with smoked trout, ginger, lime, roasted coconut and caramelized palm sugar

 Grilled scallop with mint, coriander, red shallots and chilli lime dressing

Grilled scallop with mint, coriander, red shallots and chilli lime dressing

 Braised ox cheek massaman curry with sweet potatoes and onion

Braised ox cheek massaman curry with sweet potatoes and onion

 Dessert

Dessert

 Upstairs at Chon Thai

Upstairs at Chon Thai

 Ambiance downstairs

Ambiance downstairs