Son in law eggs are a notorious Thai cuisine.
Deep fried, sliced eggs with a molten sticky chilli sauce, they are traditionally served by a mother-in-law to her new son-in-law to remind him that if he mistreats her daughter, his ‘egg-shaped’ bits could be next!
Tony and Oh Rungpradit, the owners of Thai restaurant Son in Law in Collingwood, say that this relationship between mother-in-law and son-in-law is well known throughout Thai culture.
“Mother makes the rules and keeps tradition fiercely alive, while the son-in-law carefully tiptoes around, finding creative ways to not disturb the balance.
“Son in Law Collingwood takes that dynamic and uses it to inspire the menu, serving up traditional Thai dishes with a fun and creative twist.
“Our point of different is that we are colourful, modern, funky style, and fun dining – served by real Thai people,” says Tony Rungpradit.
The current chef at Son in Law worked for three years as a sous-chef in a variety of Thai restaurants before taking on the position of head chef at Ayatana, Son in Law’s predecessor.
Rungpradit explains that when the team are creating new dishes, they “put a modern twist on each item, but still keep the authentic style and culture of Thai food”.
Most of the ingredients they cook with come directly from Thailand by a Thai products import company based in Melbourne. This allows them to ensure the quality of the food and an authentic Thai taste.
Son in Law change their menu on a seasonal basis, but generally just change specials rather than the entire menu. Favourites such as their fried chicken and Lady in Love cocktail will always be available, so no matter when you go, make sure you try these!