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Yok Yor Thai Food Factory

Home > Sydney > Cheap | Food and Wine | Restaurants
Published November 8th 2013
Definitely NOT Yuk Yor
Recently I came to an alarming realisation- since I've left university I've abandoned my usual haunts on King Street and have not had Thai in a while. This time, I decided it might be good to try and broaden my horizons beyond Newtown Thai- so we found ourselves at 7pm on a Sunday night in a line outside Yok Yor in Chinatown.My brother thought it was called 'Yuk Yor' and questioned the wisdom of my choice all the way to the venue.

Yok Yor
Not Yuk Yor


Peering through the window though, we caught glimpses of chefs in hard hats and overalls, frantically slicing, dicing and frying.
The smells were tantalising, the air was chilly, and we glared menacingly at the people absorbed in conversation over their empty plates.



Once we were seated, though, it was easy to see why they had lingered- the setting was cosy but not crowded, with industrial style steel chairs in mismatched colours around wooden tables.

The menu also offered things we had not seen elsewhere- like fish balls in a spicy broth, soft shell crab with yellow curry and a Thai beef salad with crushed brown rice. My brother and I excitedly ordered everything we had never heard of on the menu, which led to the waiter respectfully suggesting we may not in fact be able to finish it all, since the portion sizes were quite generous.Taking his advice, we made some difficult choices and began with chicken wrapped in fragrant leaves- the dish was amazing and the dipping sauce it came with had us all fighting over the extra portion.



The yellow curry and soft shell crab dish was also satisfying and the Thai beef salad was tasty too. My mother has misgivings about eating what she calls 'leaves' but even she had to admit the flavours worked really well together. The fish balls were spiced and full of flavour too, not just the broth, which I hadn't really expected.





The stand out though was a classic- the green curry. It had exactly the right amount of creaminess from the coconut and spice from the chilli, and it seemed as if you could taste all the other elements in the dish too. It had all those layers of flavour judges on Masterchef rave about. And by the end of it, your nose and eyes will be watering, which is always the sign of a good curry (in my opinion).



For dessert we had a fresh lychee and lime drink since we weren't sure we'd be able to handle the sticky rice desserts after gorging ourselves. It was just what we needed and we were delighted to see they blended in some actual lychees for us, reminding us a little of the drinks we had at Singaporean hawker centres.



So if you feel like you've maxed out on Pad Thai, try Yok Yor- it has items you probably won't see on most Thai menus. And the best green curry in Sydney, I'm willing to bet.
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Why? If you think you've tried all Sydney Thai has to offer, you should try Yok Yor
When: Mon-Thurs, Sun: 11.30am-1am; Saturday: 11.30am-2am
Phone: (02) 9280 0001
Where: Shop G06, 323 Castlereagh Street, Sydney, Australia 2000
Cost: $5- $15
Your Comment
I agree with you about Thai green curry. When done right, it is probably one of my favourite dishes of Thai cuisine.
by Bryony Harrison (score: 4|12437) 2108 days ago
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