When it comes to Thai food in Auckland, Thaiger is a must-visit for foodies and Thai cuisine enthusiasts alike. From the moment you step inside the restaurant, you will be transported to a relaxed, modern Thai oasis.
Make sure to check out the dessert presentation at the end of this article.
The restaurant's decor, warm ambience and mouth-watering aromas will immediately captivate your senses and make you forget that you are in the heart of Grey Lynn, Auckland.
Thaiger's self-described "Modern Thai" cuisine is a unique blend of traditional Thai cuisine, flavours from other Asian countries and modern cooking techniques.
While the restaurant has a contemporary feel, its dishes are packed with authentic flavours that will leave your taste buds dancing. Whether you are a lover of traditional Thai cuisine or looking to try something new, Thaiger's menu is sure to impress.
The cocktails are beautifully presented with intricate garnishes - bursting with flavour.
It is clear that the team at Thaiger takes their craft seriously and is dedicated to creating a unique and memorable experience for their guests with their drinks.
Thaiger not only excels in their drinks but also in their dishes - both flavour and presentation. The first thing that captured my eyes was the unique green plates they use are a reflection of their attention to detail and commitment to creating a complete dining experience.
The plates are shaped like a leaf, adding a touch of elegance to the dining experience, while also nodding to the restaurant's Thai roots. This attention to detail in the presentation of the food adds another layer of enjoyment to the already mouth-watering dishes.
Honestly, it is these little things that make a big difference between a good and an amazing experience; Thaiger knows how to elevate the dining experience to the next level.
Now, I want to introduce my two personal favourite dishes -Lemongrass Chicken Skewers and Crispy Pork Belly.
The chicken skewers are grilled to perfection, creating a crispy exterior while keeping the chicken moist and tender inside.
Thaiger's Sweet & Sour Crispy Pork Belly may be one of the best in town. The pork belly is cut into thick, juicy cubes of about 4cm, each one boasting a crispy skin and tender meat that simply melts in your mouth.
But what really sets this dish apart is the house-made sweet and sour sauce that perfectly complements the pork belly. The sauce strikes the perfect balance between sweet and tangy, elevating the dish to a whole new level of deliciousness.
In addition to the dishes I mentioned, Thaiger offers a wide range of menu options that are just as impressive. From classic curries and stir-fries to unique modern creations, each dish is made with the freshest ingredients.
If you're looking for the perfect end to your meal, Thaiger's Tempura Banana Balls are a must-try.
The house-made banana balls are crispy on the outside and soft on the inside, served with creamy coconut vanilla ice cream with chocolate caramel sauce drizzle. As if that was not enough, the dish is presented on a beautifully crafted dragon boat plate, adding an extra touch of elegance to your dining experience.
Thaiger takes great pride in its menu and is dedicated to providing an unforgettable dining experience for the guests. Whether you're a die-hard Thai food fan or simply looking to try something new, there's no doubt that Thaiger is a restaurant not to be missed.
Thaiger provides an experience that transports you to the heart of Thailand. From the modern twist on the traditional dishes to their stunning presentation and warm hospitality, they truly capture the essence of Thai cuisine.
Whether you are a fan of classic dishes or more adventurous flavours, Thaiger has something to satisfy every taste bud. With exceptional food, creative cocktails and an inviting atmosphere, it is no surprise that Thaiger has quickly become a favourite among locals and visitors alike.
Address: 2 Surrey Crescent, Grey Lynn, Auckland 1021
Founder & Editor | Say Seowon Song
For any media enquiries or questions, please email me. I am also the Director at Caramel, a strategy agency helping restaurant businesses grow.