NUA Restaurant — Hamilton

The only one traditional Thai food in town

The head chef and co-founder of NUA are original from Thailand. We bring the taste of four regions of thai cuisine to Hamilton, we only choose the high-quality ingredient in every single dish for our customer's great experience.

NUA restaurant is located at 337 Victoria Street which is the most popular location in Hamilton.
We have plenty of tables that are ready to serve you, big group reservations can be provided as well
We have alcohol provided or BYOB.

At NUA we serve food and beverages. Whether you are a vegetarian or not, we have a wide variety of food options. We intend that we will set a new standard for Thai food in New Zealand. while still being Thai and delicious for people of all nationalities.

We will explain why we call this dish Tiger’s Tears. You know when you grill beef on a barbecue and the fat or water drips on to the charcoal and makes a hissing sound? Well, the drops of water represent the tears and the hissing represents the tiger. E-sarn people are absolutely crazy about grilled beef and this is his recipe. It goes so well with Thai whisky.

PAD THAI

Thin rice noodle stir fried egg seasoning with pad thai sauce

Pad Thai is a Thai noodle stir fry with a sweet-savory-sour sauce scattered with crushed peanuts. It’s made with thin, flat rice noodles, and almost always has bean sprouts, garlic chives, scrambled egg, firm tofu, and a protein – the most popular being chicken or prawns/shrimp.

FISH SAUCE

Thai style deep fried whole fish with fish sauce and separate home made sauce

Pla Tod Nam Pla (Deep-fried snapper with fish sauce Thai style) is perfectly complemented by a fresh Salad in the typical and authentic.

NUA'S TUM TARD

Thai style som tum, papaya and carrot, chili, lime fermented fish sauce comes with chicken wings, noodle vegetable, pork ham, boiled egg, pork cracker

Som Tum Tard is a form of spicy Thai salad that is associated with coming from the Isaan province in North-East Thailand. However, it originally came from Laos, which shares a border with Isaan. These days you will find it all over Thailand and it is a comfort dish for many Thais

MASSAMAN LAMB SHANK

Slow-cooked lamb massaman curry is a creamy curry with tender of lamb shank and potato.

Lamb massaman curry is a truly luxurious dish. Lamb Shanks cooked in a massaman sauce become meltingly tender and the spices blend so harmoniously with the lamb it truly is a perfect match. This is an oven-cooked dish requiring around 3 hours of cooking time.

I AM SOUTHERN THAI (VERY SPICY)

Southen Thai curry with spareribs.

Gaeng khua prik is a fiery, water-based curry with baby back pork ribs and makrut lime leaves that hails from the south of Thailand. Its intense heat comes from a combination of both dried and fresh Thai chiles and copious amounts of black pepper. That heat is intensified by the fact that the curry contains no coconut milk, which tames the spiciness of other curries with its relatively high fat content and its delicate sweetness.