By Hollie Harris
I’ve kept this one under my hat for awhile as it’s genuinely my favourite place to eat in Noosa. Sharing my local knowledge is what I do, so I knew it was coming and this place really deserves a huge wrap. so t’s time to let the cat out of the bag.If you haven’t been to A Taste of Spice in Noosa Junction yet, then you’re missing out on a little gem in the culinary world. Forget 5-star dining, pristine plates of foodie art and all of that house-made, locally sourced, slow food when you dine at ‘Spice.’ This place is basic street food style all the way, but it’s really bloody good.
There are a few reasons this place impresses me time and time again. And I’m not the only one – it’s always full of locals and often booked out, which says it all. The first reason is the food, of course. I travel to South East Asia every year for the love of the food and owner/chef Anil Dutt prepares meals which are as good as any I have found on my travels. Better even.
He makes one of the best Singapore laksa I have ever had and the Laksa is truly world-class.
Ikan Bilis (very spicy crispy anchovies) sprinkled over any dish is how I roll. A fiery Beef Rendang or Malaysian Curry are my absolute go-to’s here. I highly recommend the Char Kway Teow and any of the noodles dishes and curries too.
Don’t let the takeaway ambience fool you – at night the tables are extended on to pavement, but if you’re after classy, don’t bother. This is small Asian style grunge but with all the smells and clanking of pots you’ll find in any busy eatery in Kuala Lumpur.
The food is prepared in front of you and the service is authentic. I love that owner, Anil, finishes up the evening with a few visits to diners and always remembers a face. Where else in Noosa does the chef chat to his customers?
I leave Spice feeling like I really got everything I paid for, every single time. The prices are realistic and affordable too – it’s just an all-round winner.
Spice doesn’t pretend to be something that it’s not. It feels nostalgic to me to eat this way, before restaurants began charging $30-$40 for a main meal, before Waygu and before all the jargon came on to the menus. It feels like dinner at the local Chinese restaurant when I was a kid and that’s very rare these days.
This is unpretentious top-notch Asian food at a fraction of Noosa prices, cooked fresh by the owner a few feet from your table. What more could you want?