An ex-Chin Chin chef leads the kitchen at Windsor’s new Thai restaurant (Melbourne)

Windsor locals have waved goodbye (for now) to beloved dining spot Saigon Sally and have welcomed BKK, a new Thai restaurant coming from the Commune Group who are best known for their alternative sister restaurants including Hanoi Hannah and Tokyo Tina. Helmed by chef Sean Judd (ex Longrain, Chin Chin) the restaurant, which is an ode to Bangkok airport, is the hospitality group’s first foray into serious Thai cuisine.

“Melbourne has such a great palate and willingness to embrace big flavours and new environment”, says co-owner Simon Blacher. “We have always been into Thai food, its inclusive nature and diverse offering, combined with Sean’s expertise meant it was a natural decision to create BKK.”

Judd has put together a punchy menu with a focus on craft, presenting dishes like the red curry with prawns, barramundi and scallop wrapped and grilled in banana leaf, and the coconut braised lamb shoulder with cucumber relish. White wine varietals are at the ready to complement the flavours, with a strong focus on Chablis, Gewurztraminer and dry Rieslings. Though that doesn’t discount the necessary cocktail list, which features concoctions like the Boarding Pass, with Vodka, salted watermelon, fig, yuzu and fresh berry syrup.

As part of the new approach at BKK, the restaurant has also introduced Bottomless Brunch sessions each Sunday.


Address: 2 Duke Street, Windsor
Contact: (03) 9533 2342
Hours: Wed-Sun from 5pm


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Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.

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