We were unable to log you in as your account is currently not active.

Please contact Dining-OUT on 021 762 1543 for assistance.

OK

Replacing the former well known Engine Room, Kung Thai is the new kid on the block of Asian restaurants in Durban. The interior hints at an oriental flavour, soft and inviting with none of the usual overbearing attempt at Asian décor. Guests can enjoy the sunny Durban weather on the terrace watching the world go by. The owners, Nina and Kit, are from Thailand and have been in South Africa...

Replacing the former well known Engine Room, Kung Thai is the new kid on the block of Asian restaurants in Durban. The interior hints at an oriental flavour, soft and inviting with none of the usual overbearing attempt at Asian décor. Guests can enjoy the sunny Durban weather on the terrace watching the world go by.

The owners, Nina and Kit, are from Thailand and have been in South Africa for the past 12 years working in various Thai restaurants. Kung Thai is a dream come true for Nina, giving her the freedom to cook authentic Thai food with complex flavours, staying true to her Thai culinary roots.
The menu offers an array of fresh authentic Thai dishes with starters like the Rice Paper Wraps with fillings that include fresh vegetables, and grilled chicken or beef, all of which are served with a mixed salad, herbs and glass noodles. Other Starters include the Crispy Crab Basket with deep-fried wontons filled with minced chicken, crab and coriander.

For Mains the restaurant's specialities are a must, like the Kung Thai Duck wrapped in a pancake and served with a ginger and honey based sauce and jasmine rice. Then there is the Tamarind Chicken, a crispy, de-boned baby chicken, tossed in a wok with ginger, chillies, tamarind and bok choi.
Steak lovers can feast on a fillet steak served with a variety of sauces including the lethal Crying Tiger Sauce. Thai curries and seafood are also on offer with dishes like the Calamari Kung Thai with a refreshing garlic, chilli paste, spring onion, coriander and lemon juice sauce.

The wok and noodle dishes offer a wide variety of main ingredients with accompaniments such as stir-fried bamboo shoots with chilli and basil and also cashew nuts, bean sprouts and spring onion. The desserts include jewels such as the Deep-Fried Ice Cream with Chilli Choc Sauce and banana dipped in a three-flour batter, deep-fried and served with ice cream, honey and cinnamon.