We always knew that food would be a part of our lives.
Food has always been in our blood. We grew up in our parents’ restaurant, Yarralumla’s Sukothai (1990 – 2008) – working back of house, running food, learning tricks of the trade. There was a time when we thought life in restaurants was temporary, but the lure was too strong.
With plans to retire after selling Sukothai, our parents got bored and opened MORKS as a retirement project, aiming to bring back the unpredictability and excitement into Thai cuisine. MORKS was born in the northern Canberra suburb of Florey in 2008, swiftly gaining a reputation for food worth crossing the bridge for.
In 2013, we convinced our parents to give us the keys, moved south, and began serving up our unique brand of Thai in a waterfront location on the Kingston Foreshore. Mork is Head Chef and Benn runs front of house. MORKS is a labour of love of two brothers, stamping their rebellious take of Thai cuisine into the flora of Canberra.
We have devoted our lives to creating a culinary experience that melds the very best of Thai cuisine with Australian ingredients and influences. We invite you to join us on the journey.
– Mork and Benn Ratanakosol