Chim Thai Restaurant

About Chim Thai Restaurant

Chim Thai is an authentic Thai restaurant in Rototuna, Hamilton, run by hosts Noi and Don. The food is carefully prepared on site by genuine Thai chefs using quality ingredients and the freshest herbs and aromatics, with ethically sourced and environmentally sustainable foods and packaging used where known and possible.

Alongside a full range of Thai mains and desserts, the kitchen is known for its unique Thai-style tapas — Chim Plates — and other share plates, complemented by a selection of beer and fine wines plus plenty of non-alcoholic options, including a generous mocktail list. Join them for a relaxed dine-in experience indoors or on the terrace, or order takeaway, with online ordering and Uber Eats delivery available.

Chim Thai Rototuna: Authentic Thai Dining and Thai-Style Tapas in Hamilton

Chim Thai sits at Unit 9/111 Thomas Road in Rototuna, Hamilton, with its promise printed right under the name: "a relaxed and delicious dining experience." The word chim means "to taste" in Thai, and that is the invitation the whole place extends — to taste your way through the flavours of Thailand rather than simply eat a meal. Hosts Noi and Don have built the restaurant around that idea, and it shows in everything from the share-style menu to the attentive service that reviewers keep praising.

The food is carefully prepared on site by genuine Thai chefs using quality ingredients and the freshest herbs and aromatics. The kitchen also uses ethically sourced and environmentally sustainable foods and packaging where known and possible — a quiet commitment that sits behind every curry and stir fry.

Start with the Chim Plates

The house's signature idea is Chim Plates, their take on tapas, Thai style. Instead of one large plate each, the table orders a spread of smaller dishes to pick at and share. The Chim Mix gathers Thai dumplings, chicken wings, curry puffs, wontons and fried spring rolls onto one platter; beyond it there is grilled roti with peanut sauce, duck roti dressed in homemade hoisin, steamed green-lipped mussels, lightly crumbed chilli squid, sticky honey-glazed pork ribs and wonton tod. Vegetarian share plates include fresh tofu spring rolls, golden tofu with peanut sauce and vegetable tempura.

From tom yum to Three Kings Lamb

Beyond the tapas, the menu runs through the full range of Thai classics. Soups are led by tom yum goong, hot and sour with prawn and fragrant herbs. Salads include som tom — hot, sour, salty and sweet, with raw carrot, tomato, chives and peanuts — plus crispy pork, grilled beef rump and roast duck versions. Wok dishes such as pad kra pao with basil and chilli, pad med with cashews and pad khing with ginger can be made gluten free on request, and most let you choose beef, chicken, pork, tofu or prawn. Noodles cover pad thai, pad see ew and the spicy pad sen kee mao, with fried rice alongside.

The curry list takes in massaman, green, penang, red and yellow, plus a roast duck curry with coconut, pineapple and lychee. Then there are the Favourites, the plates people come back for: Crying Tiger pairs marinated grilled sirloin with nam jim dipping sauce; Honey Roast Duck arrives sizzling; Master Talay Thai combines fish fillet, prawn and squid in a hot and sour chilli soy bean sauce. Black Pepper Lamb — one of the dishes Google reviewers single out — slices lamb rump through a special black pepper sauce, while Three Kings Lamb is flagged as extra spicy, its heat deliberately beyond negotiation, tossed with three chilli pastes, coconut, cashews and Thai herbs.

The experience

You can dine indoors or out on the terrace, and the drinks list is more than an afterthought: there is a selection of beer and fine wines, a cocktail list running from mojitos and margaritas to a Singapore Sling, and a long mocktail menu — guests name-check the refreshing mocktails in their reviews. Smoothies, Thai iced tea and proper coffee round it out.

Service is a recurring theme. Guests describe staff as lovely, friendly and attentive, with the manager proactively attending tables, offering recommendations and making sure every order is accurate. The Waikato Times has reviewed the restaurant too, under a headline declaring that Chim Thai takes Thai to the next level.

Plan your visit

Chim Thai serves dinner Tuesday to Sunday from 4:30pm to 9:00pm, with lunch added on Saturdays and Sundays from 12pm to 2:30pm; it closes on Mondays. Reservations are recommended for dinner — the restaurant is often fully booked — and if you cannot get a table, the team's sister restaurant, Thai Classic at 783 Victoria Street in Hamilton, cooks in a very similar style. If you would rather eat at home, takeaway is available, with online ordering and delivery through Uber Eats. Planning a birthday or special occasion? The team organises functions, aiming for fun, flawless and full of memories.

Signature items

• Chim Mix
• Master Talay Thai
• Crying Tiger
• Honey Roast Duck
• Black Pepper Lamb
• Pad Thai

Menu

Wok

• Pad Med — Stir fried with vegetables and cashew nuts.
• Kana Moo Grob — Crispy pork with garlic, vegetables and oyster sauce.
• Pad Preaw Wan — Vegetables, pineapple, tomato and sweet and sour sauce.
• Pad Kra Pao — Stir fried with basil, chilli and garlic sauce.
• Pad Khing — Stir fried with vegetables in ginger sauce.
• Pad Pak Rwm — Seasonal vegetables stir fried with soy sauce and garlic.
• Pad Kra Tiam Prik Tai — Garlic, pepper and coriander on a bed of vegetables.
• Pad Satay — Stir fried with vegetables in satay (peanut) sauce.

Wine

• Sparkling — Leonardo Da Vinci Prosecco (Italy), Veuve Du Vernay Brut (France) or La Gioiosa Prosecco 200ml.
• Rosé — Rockburn Stolen Kiss (Central Otago) or ME by Matahiwi Estate (Wairarapa).
• Chardonnay — Babich (Hawke's Bay) or Satyr by Sileni Reserve 'Kereru' (Hawke's Bay).
• Sauvignon Blanc — Rongopai, Astrolabe or Kim Crawford Alcohol Free (Marlborough).
• Pinot Gris — Rongopai or Delta (Marlborough).
• Pinot Noir — Marlborough Estate Reserve, Kahurangi Estate Reserve (Nelson) or Maude (Central Otago).
• Other Reds — Toi Toi Lifestyle Merlot (Hawke's Bay) or Johnny Q Shiraz (South Australia).

Soups

• Tom Yum Goong — Hot and sour soup with prawn, fragrant herbs and a dash of cream.

Curries

• Massaman Curry — Traditional beef curry with onion, peanuts and potato.
• Gaeng Keaw Wan — Green curry with coconut milk and vegetables.
• Gaeng Phed Ped Yang — Roast duck curry with coconut milk, vegetables, pineapple and lychee.
• Gaeng Penang — Thicker, less saucy red curry with peanuts and coconut.
• Gaeng Dang — Red curry with coconut milk and vegetables.
• Gaeng Gari — Yellow curry with coconut milk, potato, onion and vegetables.

Noodles

• Pad Thai — Rice noodles stir fried with egg and bean sprouts, served with peanuts.
• Pad See Ew — Rice noodles stir fried with vegetables, dark soy and egg.
• Pad Sen Kee Mao — Spicy rice noodles with basil, egg, chilli and garlic.
• Pad Sen Satay Sauce — Noodles and vegetables stir fried in satay (peanut) sauce.

Cocktails

• Espresso Martini — Vodka, coffee liqueur, fresh espresso and sugar syrup.
• Pina Colada — Rum, coconut cream and pineapple juice.
• Lychee Mojito — Rum, sugar syrup, lime juice, lychee, soda and mint.
• Mojito — Rum, sugar syrup, lime, soda and mint.
• Aperol Spritz — Prosecco, Cointreau and Aperol topped with soda water.
• Pink Paradise — Malfy Rosa gin, strawberry, pineapple and lime juice.
• Party Like a Vodka — Vodka, melon liqueur, lime and pineapple.
• Margarita — Tequila, Cointreau and lime juice in a salt-rimmed glass.
• Singapore Sling — Gin, cherry liqueur, Cointreau, Benedictine, pineapple juice, lime and bitters.
• Long Island Iced Tea — Gin, tequila, vodka, triple sec, rum, lemon juice and cola.
• Chambord Lemonade — Chambord, lime and lemonade.

Mocktails

• Chim Thai Sunrise — Mango and orange juice with raspberry cordial, topped with Sprite.
• Chim Thai Sunset — Coconut cream, pineapple juice, lime and mint, topped with soda water.
• Chim Thai Fizz — Apple juice, pomegranate and lemonade.
• Lychee Mojito (Virgin) — Lychee, mint and lime blended, topped with soda water.
• Virgin Mojito — Ginger ale and soda water with mint, sugar syrup and lime.
• Virgin Pina Colada — Pineapple juice, coconut cream, sugar syrup and fresh pineapple.
• Strawberry and Mint — Strawberry, mint leaves, apple juice and lime.
• Lychee Coconut Cooler — Lychee, coconut and sugar syrup topped with soda water.
• Lychee Peach Fizz — Lychee, peach and sugar syrup topped with Sprite.
• Mango Lime Spritzer — Mango, ginger beer and lime.

Favourites

• Master Talay Thai — Seafood medley in hot and sour chilli soy bean sauce with garlic and cream, served sizzling.
• Fish Fillet of the Day — Deep fried, with sweet and sour sauce or green curry.
• Pork Ribs — Fried with sticky sweet Thai sauce on vegetables and salad garnish.
• Honey Roast Duck — Duck marinated in honey and soy, served sizzling on a hot plate.
• Crying Tiger — Marinated grilled sirloin steak served with nam jim chilli dipping sauce.
• Black Pepper Lamb — Sliced lamb rump in special black pepper sauce with vegetables; prawn or tofu option.
• Crispy Pork Belly — Sizzling crispy pork with vegetables, peanuts and Penang curry sauce.
• Crispy Prawns, Garlic & Butter — King prawns in their shell with garlic, chilli and butter, with spicy seafood dipping sauce.
• Chim Thai Sizzling — Mild stir fry of beef, pork, chicken, tofu or mixed seafood with vegetables, cashews and oyster sauce.
• Moo Krob Kluk Sauce — Crispy pork stir fry with chef's special sauce, cashew nuts and vegetables, served sizzling.
• Sirloin Steak Penang — Grilled sirloin steak with Penang peanut curry sauce on vegetables.
• Three Kings Lamb — Extra spicy lamb rump with three chilli pastes, vegetables, coconut, cashews and Thai herbs.
• Meuk Ga-ta — Tender squid stir fried in garlic chilli sauce, served on a hot plate with vegetables.

Fried Rice

• Khao Pad Kee Mao — Spicy fried rice with basil, chilli, egg and garlic.
• Khao Pad — Fried rice with egg and vegetables.

Thai Salads

• Som Tom — Hot, sour, salty, sweet salad of raw carrot, tomato, chives and peanuts; add prawns.
• Yum Moo Grob — Crispy pork with vegetables in a spicy Thai dressing.
• Yum Nuer Yang — Grilled beef rump on a spicy Thai salad.
• Yum Ped Yang — Roast duck with fresh salad.

Beer & Cider

• Kiwi Bottled Beer — Speight's Gold or Waikato.
• Thai Beer — Singha or Chang.
• International Beer — Tiger, Corona, Peroni or Heineken.
• Kiwi Craft — Stoke Pilsner or IPA, and Hazy Tuatara Pale Ale.
• Low & Zero Alcohol — Heineken Zero, Peroni Zero or Export Citrus 2.5%.
• Cider — Rekorderlig Strawberry & Lime, Isaac's Cider or Crushed Peach Bomb.

Sides & Extras

• Steamed Rice — Jasmine steamed rice.
• Coconut Rice — Steamed rice cooked in coconut milk.
• Steamed Vegetables — Seasonal vegetables, steamed.
• Cashew Nuts — A side of cashew nuts.
• Extra Peanut Sauce — Extra satay sauce on the side.
• Dipping Sauce or Minced Chilli — Chilli heat on the side.
• Meal Extras — Add vegetable, meat, crispy pork, prawn or coconut sauce to your dish.

Coffee, Smoothies & Tea

• Smoothies with Real Fruit — Kiwi Mango, or Strawberry, Lychee and Coconut.
• Thai Iced Drinks — Thai iced tea (lemon or milk), pink milk or Oliang; plus Thai tea and Thai coffee smoothies.
• Espresso Maple Shake — Iced coffee shake with syrup and milk options.
• Coffee — Short or long black, flat white, cappuccino, latte, chai latte, mocha, hot chocolate, plus iced coffee, mocha and chocolate.
• Tea — English Breakfast, Earl Grey or Jasmine.

Chim Plates (Thai Tapas)

• Chim Mix — A share plate of Thai dumplings, chicken wings, curry puffs, wontons and fried spring rolls.
• Thai Roti — Grilled roti served with a peanut sauce dip.
• French Fries — Served with aioli or tomato sauce.
• Spring Rolls — Fresh rice paper rolls with duck and salad, with dipping sauce.
• Salmon Tartare — Fresh salmon with red onion and coriander, served with wonton crackers.
• Chicken Satay — Marinated chicken satays with peanut sauce.
• Duck Roti — Roast duck on roti with cucumber, carrot and spring onion in homemade hoisin sauce.
• Steamed Green Lipped Mussels — In the shell, served with Thai seafood sauce or green curry sauce.
• Thai Dumpling — Steamed dumplings filled with minced pork and prawn.
• Pi Gai Tod — Fried chicken wings (GF by request).
• Chilli Squid — Lightly crumbed with chilli and garlic, with crispy noodles.
• Pork Ribs — Sticky ribs with a honey glaze.
• Curry Puffs — Minced chicken with curry powder, potato and onions in crisp pastry.
• Wonton Tod — Pork and prawn filled wontons, deep fried.
• Fresh Tofu Spring Rolls — Rice paper rolls with tofu and salad with dipping sauce.
• Fried Spring Rolls — Finger-sized spring rolls with Thai sweet chilli sauce.
• Golden Tofu — Deep fried tofu with peanut sauce.
• Vegetable Tempura — Mixed vegetables in tempura batter with sweet chilli or sriracha sauce.

Frequently asked questions

Where is Chim Thai located?

Unit 9/111 Thomas Road, Rototuna, Hamilton, New Zealand.

What are the opening hours?

Dinner Tuesday to Sunday, 4:30pm to 9:00pm, plus weekend lunch on Saturday and Sunday from 12pm to 2:30pm. Closed Mondays. Note the kitchen takes a break between lunch and dinner on weekends.

Do I need a reservation?

Reservations are recommended for dinner as Chim Thai is often fully booked. Special requests, such as a particular table, are honoured where availability allows.

Is there takeaway or delivery?

Yes — dine in or order take-out, with online ordering available and delivery through Uber Eats.

Are there gluten-free and vegetarian options?

Yes. GF dishes are marked on the menu and most wok dishes can be made gluten free on request, with tofu available as a protein. There are also vegetarian share plates. Let the team know about any special dietary requirements.

Can Chim Thai host a function?

Yes. From birthday parties to special occasions, the team organises events just the way you want them.

Is BYO allowed?

BYO is wine only, with a corkage fee of $10 per bottle. BYO dessert cake carries an $8 service charge.

Tips

• {"body":"Reservations are recommended and Chim Thai is often fully booked. If there is no table, their sister restaurant Thai Classic at 783 Victoria Street serves a very similar style of Thai cuisine.","title":"Book ahead for dinner"}
• {"body":"The Thai-style tapas are the house speciality — the Chim Mix platter covers dumplings, wings, curry puffs, wontons and spring rolls in one go.","title":"Order Chim Plates to share"}
• {"body":"Weekend lunch runs 12pm to 2:30pm and dinner 4:30pm to 9:00pm, with a break in between; the restaurant is closed on Mondays.","title":"Mind the split weekend hours"}
• {"body":"Reviewers recommend the ice-cream sundae and the cheesecake to finish.","title":"Save room for dessert"}
• {"body":"BYO is wine only, with a $10 corkage fee per bottle; bringing a dessert cake carries an $8 service charge.","title":"BYO wine details"}

Good to know

• {"dietary":"GF dishes marked and most wok dishes gluten free on request; tofu and vegetarian share plates available. Tell staff of any special dietary requirements."}