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Restaurant

Porkfat Thai Restaurant Sydney

33 Ultimo Rd, Haymarket NSW 2000, Australia

Recommended by 27 people

Updated

Find Porkfat Thai Restaurant Sydney

33 Ultimo Rd, Haymarket NSW 2000, Australia

Directions ↗
+61 478 565 691
HoursMonday: Closed Tuesday: Closed Wednesday: 5:00 – 10:00 PM Thursday: 5:00 – 10:00 PM Friday: 5:00 – 10:00 PM Saturday: 12:00 – 3:00 PM, 5:00 – 10:00 PM Sunday: 12:00 – 3:00 PM, 5:00 – 10:00 PM

*Opening hours may differ during holidays.

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About Porkfat Thai Restaurant Sydney

Haymarket’s one-hat Thai fixture builds its entire culinary identity around rendered pork fat—delivering deep savory depth across a tight, intentional menu. Diners single out the pork larb for its bright hit of roasted rice and smoked chilli, alongside crisp pork belly cut with fresh lime. The whole deep-fried barramundi arrives crackling and golden under a sweet-sour tamarind glaze, while wok-tossed spanner crab fried rice balances the table. Service upstairs runs warm, swift, and quietly watchful, leaving guests with palate-cooling cucumber slices and palm sugar to finish.

  • Rendered Pork Fat Base: Wok-tossed plates and curries use rendered pork fat to build distinct depth and savory crunch.
  • One-Hat Execution: Celebrated for precise signatures like roasted rice pork larb, whole fried barramundi, and spanner crab fried rice.
  • Quietly Attentive Service: Staff keep tables smoothly tended, proactively topping up drinks and offering cooling palate cleansers.
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What's On at Porkfat Thai Restaurant Sydney

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Choose Porkfat Thai Restaurant

Why diners choose Porkfat Thai Restaurant Sydney for chef-hat standard cooking and thoughtful hospitality.

  • Traditional Pork Fat Cooking

    Dishes are prepared using rendered pork fat rather than standard neutral cooking oils, deepening the complexity, crispness, and traditional taste of each plate.

    Every dish is cooked in pork fat, which makes the flavours unreal.

    Maggie

  • Curated, High-Precision Menu

    Rather than attempting an unwieldy multi-page selection, the kitchen maintains a curated menu executed with disciplined consistency.

    they offer a curated selection and execute every single dish to perfection.

    Irene

  • Genuinely Warm Hospitality

    Diners feel genuinely welcomed and carefully looked after with intuitive hospitality, proactive heat relief, and drink top-ups.

    they go out of their way to make sure you feel welcome and looked after.

    Victoria Garrity

  • Multifaceted Flavour Depth

    The balanced mastery of bold chillies, tamarind acidity, and deep textures creates memorable culinary excitement.

    The textures and flavours of each dish were so deep and multi faceted - it was just a really incredible meal.

    Sandra Shakespeare

  • Celebrations & Impressive Hosting

    A polished, chef-hat standard dining room and thoughtful hospitality make hosting milestone family celebrations and out-of-town visitors seamless.

    The food was delicious and the staff were fantastic, so efficient, polite considerate & thoughtful.

    Miki I

  • Effortless Group Set Menus

    A dedicated set and tasting menu allows groups to sample a balanced cross-section of signature Thai specialities without ordering stress.

    We went with the set menu and for the amount food and the quality it was definitely worth it

    Manon Cottin

Signature Thai dishes celebrated for punchy flavours and rich pork fat preparation

  • Deep-fried Whole Barramundi

    The fish was meaty, fried perfectly, and paired with a delicious tamarind sauce that wasn’t overly sweet.

    Richard Kwok

  • Crispy Pork Belly

    Perfectly fried and served piping hot. The chili-lime sauce was bright, balanced, and cut beautifully through the richness of the pork.

    Richard Kwok

  • Spanner Crab Fried Rice

    especially the fried rice which paired really well with the fish sauce served on the side

    Kevin Lee

  • Pork Jowl

    grilled pork jow was tender

    Li Lim

Beyond the menu

Thoughtful hospitality touches that elevate the dining experience at Porkfat

  • Palate-Cleansing Cucumber with Palm Sugar

    Guests finishing fiery curries receive complimentary cucumber slices with palm sugar to soothe the heat and refresh the palate.

  • Custom Tasting Adaptations

    When visiting guests want to explore the menu, the kitchen happily adapts by plating custom small servings across their signature dishes.

  • Proactive Heat Support

    Waitstaff pay close attention to personal spice tolerance, proactively bringing extra napkins and thoughtful support once spicier curries arrive.

  • Multi-Generational & Allergy Hospitality

    Families dining across generations receive thoughtful, attentive service tailored specifically to elderly diners and guests with allergy requirements.

Frequently Asked Questions

Do I need to make a reservation in advance?

Reservations are highly recommended as the dining room is small and tables fill quickly, with seatings limited to 90 minutes. Walk-ins are occasionally accommodated when space allows.

Are there menu options if I don't eat pork or follow a plant-based diet?

Yes, the menu includes popular non-pork options like the signature deep-fried whole barramundi, baked prawns with vermicelli, and tamarind chicken wings, though vegetarian and vegan choices are very limited.

What are the portion sizes and pricing like?

Dishes are designed to be shared, with portions leaning on the smaller side and carrying premium pricing. Consider ordering multiple plates or a set menu to sample the punchy flavours.

Can I bring my own wine (BYO)?

Yes, BYO wine is available with a corkage fee of $20 per bottle, alongside a selection of beer, wine, and cocktails.

What are the parking options near the restaurant?

Paid parking is available directly behind the building as well as paid street parking, though off-street lot rates can be expensive at around $15 per hour.

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