In Thailand, a rym tarng (“next to the road” in Thai) is an open roadside kitchen that feeds and nourishes locals. It’s also the name of a bijou restaurant – yes, it’s next to the road – in suburbia that’s turning heads with its high-definition Thai cookery. Take a bow Art Bunraksa: a Bangkok-born, Perth-raised chef who’s cooked at, among other places, David Thompson’s street food temple Long Chim.

In Bunraksa’s hands, the beef salad is 100 times tastier than the version found at your local Thai takeaway; beef massaman curry is the unctuous, slow-cooked meat of your rice-eating dreams; and chargrilled lamb cutlet finds companionship in a jaew relish made with grilled chilli and tomato. Factor in bubbly, charming service from Bunraksa’s wife Princess and it’s no wonder that competition for one of Rym Tarng’s 16 seats is so fierce.

In Thailand, a rym tarng (“next to the road” in Thai) is an open roadside kitchen that feeds and nourishes locals. It’s also the name of a bijou restaurant – yes, it’s next to the road – in suburbia that’s turning heads with its high-definition Thai cookery. Take a bow Art Bunraksa: a Bangkok-born, Perth-raised chef who’s cooked at, among other places, David Thompson’s street food temple Long Chim.

In Bunraksa’s hands, the beef salad is 100 times tastier than the version found at your local Thai takeaway; beef massaman curry is the unctuous, slow-cooked meat of your rice-eating dreams; and chargrilled lamb cutlet finds companionship in a jaew relish made with grilled chilli and tomato. Factor in bubbly, charming service from Bunraksa’s wife Princess and it’s no wonder that competition for one of Rym Tarng’s 16 seats is so fierce.

In Thailand, a rym tarng (“next to the road” in Thai) is an open roadside kitchen that feeds and nourishes locals. It’s also the name of a bijou restaurant – yes, it’s next to the road – in suburbia that’s turning heads with its high-definition Thai cookery. Take a bow Art Bunraksa: a Bangkok-born, Perth-raised chef who’s cooked at, among other places, David Thompson’s street food temple Long Chim.

In Bunraksa’s hands, the beef salad is 100 times tastier than the version found at your local Thai takeaway; beef massaman curry is the unctuous, slow-cooked meat of your rice-eating dreams; and chargrilled lamb cutlet finds companionship in a jaew relish made with grilled chilli and tomato. Factor in bubbly, charming service from Bunraksa’s wife Princess and it’s no wonder that competition for one of Rym Tarng’s 16 seats is so fierce.

In Thailand, a rym tarng (“next to the road” in Thai) is an open roadside kitchen that feeds and nourishes locals. It’s also the name of a bijou restaurant – yes, it’s next to the road – in suburbia that’s turning heads with its high-definition Thai cookery. Take a bow Art Bunraksa: a Bangkok-born, Perth-raised chef who’s cooked at, among other places, David Thompson’s street food temple Long Chim.

In Bunraksa’s hands, the beef salad is 100 times tastier than the version found at your local Thai takeaway; beef massaman curry is the unctuous, slow-cooked meat of your rice-eating dreams; and chargrilled lamb cutlet finds companionship in a jaew relish made with grilled chilli and tomato. Factor in bubbly, charming service from Bunraksa’s wife Princess and it’s no wonder that competition for one of Rym Tarng’s 16 seats is so fierce.