Good Thai Restaurant brings authentic Thai flavours to the heart of Burnside, Christchurch, from its spot on Kendal Avenue. With more than fifteen years of service behind it, the restaurant offers 40+ traditional dishes crafted with fresh ingredients, bold spices and recipes inspired by Thailand's rich culinary heritage — from comforting noodle bowls to vibrant stir-fries and aromatic curries, each made to balance flavour, freshness and authenticity.
At the pass is Head Chef Phirom Bunphan, who originates from Sukhothai, the historic centre of Thai culture, and brings over thirty years of culinary experience. His philosophy of discipline, craftsmanship and respect for tradition shows in dishes rooted firmly in Thai heritage, from the homestyle Sukhothai Noodle Soup to the curries guests rave about.
Fully licensed and BYO, Good Thai welcomes diners for lunch and dinner Tuesday to Sunday, with dine-in and takeaway both available. Guests award it an average of 4.4 stars, praising the fresh food, generous portions, kind service and a warm, cozy ambiance that feels like dining in a Thai household.
On Kendal Avenue in Burnside, Good Thai Restaurant has quietly built a reputation as one of Christchurch's go-to spots for authentic Thai cooking. The team sums up its mission simply: to deliver the most satisfying Thai food experience — and to do it in a chic, welcoming setting. More than fifteen years on, the formula seems to be working. The kitchen turns out over forty authentic dishes, guests rate the restaurant an average of 4.4 stars, and the vibe reviewers keep describing is warm, cozy and generous — like eating in a Thai household.
Behind the woks is Head Chef Phirom Bunphan, who originates from Sukhothai, the historic centre of Thai culture, and brings more than thirty years of culinary experience. His philosophy leans on discipline, craftsmanship and respect for tradition, ensuring each dish is meticulously prepared and richly rooted in Thai heritage. That grounding shows in his balancing of bold flavours, aromatic herbs and refined technique — and most literally in the Sukhothai Noodle Soup, a hometown-style bowl of BBQ pork, pork mince and pork meatballs in a tom yum-style broth.
The menu travels a classic Thai restaurant list. It opens with starters built for sharing: vegetarian spring rolls and curry puffs, Thai fish cakes blended with chilli paste and herbs, chicken satay with homemade peanut sauce, money bags filled with carrot, corn, potato, peas and minced chicken, and a Combination Entrees platter of spring rolls, curry puffs, satays and spare ribs.
Soups come in the two great Thai styles — the hot-and-sour Tom Yum, with onion, tomato, mushrooms, coriander and Thai herbs, and the gentler, coconut-rich Tom Kha. Four curries follow: green and red, Panang with beans, capsicum, kaffir lime leaf and crushed peanut, and the milder Massamun with potatoes, carrots and cashews. Each can be made with vegetables, tofu, chicken, beef or pork, plus combination meats or seafood.
Noodle lovers are well looked after. Pad Thai arrives tangy with egg, crushed peanuts and bean sprouts; Pad See Ew pairs rice noodles with egg and dark soy; Drunken Noodles bring chilli and fresh basil heat; and Thai fried rice rounds out the wok classics. Alongside them sit seven stir-fried sauce dishes — peanut, sweet and sour, ginger, chilli and basil, oyster, cashew nuts, and garlic and black pepper — all cooked to order with your choice of protein. A short list of specialty noodle soups, from the Sukhothai bowl to Yen Ta Fo seafood and a clear chicken, beef or pork soup, completes the card.
Guests have clear favourites. One reviewer wrote they would give the place six stars if they could, singling out a green curry that nothing else compares to; another praised the Tom Yam beef soup, noting an incredibly short wait and food freshly made. Generous portions, fresh ingredients and warm, kind service are recurring themes in guest stories.
Good Thai keeps things casual and friendly. The dining room is chic but relaxed, and the restaurant is fully licensed with BYO welcome, so you can bring a favourite bottle or order in. It's a flexible spot — settle in for a leisurely dinner, drop by for a quick lunch noodle soup, or grab takeaway on the way home.
Hours follow a classic two-service rhythm: lunch runs from 11:00am to 2:00pm and dinner from 5:00pm to 9:00pm, Tuesday through Sunday, with Mondays closed. A separate lunch menu is available alongside the full dinner card, and booking a table is easy by phone or email.
Whether it's a curry night with friends, a warming bowl of Sukhothai noodles, or a takeaway feast for the couch, the promise is the same one the kitchen has kept since it opened: authentic Thai flavour, made fresh with tradition and passion, in the heart of Burnside.