Ten Ten Thai Street Food brings several kinds of casual Thai meal together at its Clyde Street restaurant. Diners can eat in, collect an order or use delivery, and the menu works across lunch and dinner rather than focusing on a single evening service. Its strongest point of difference is the breadth of complete rice and noodle dishes: roast meats, chicken rice, curries, wok noodles and hotpot-style combinations sit alongside a sizeable snack list.
The snack section is built for mixing. Vegetable spring rolls and samosas offer crisp meat-free choices, while pork satay, fried chicken wontons, siu mai and garlic-pepper pork spare ribs move through grilled, steamed and fried textures. The range spans vegetables, meat and seafood without becoming unwieldy. Spicy boxing chicken, pork balls, a large barbecue pork bun and prawn twisters make it possible to assemble a shared opening course or add one smaller item to an individual bowl.
Rice dishes are especially prominent. Thai boneless chicken comes over marinated rice, with a fried-chicken version and a spicy fried chicken salad providing contrasting preparations. Barbecue pork, roasted pork and roast duck can be ordered alone or in combinations, including a three-meat plate. The noodle side is equally specific: northern Thai khao soi uses beef and egg noodles, while wonton, barbecue pork, roast pork and duck noodles can move between soup and dry presentations.
Beyond those house sections, Ten Ten covers familiar wok and curry territory with considerable range. Pad Thai, mee goreng and pad see ew sit beside red and green curries, basil stir-fries with roast pork or duck, and seafood noodles in gravy. Thai suki appears in both soupy and stir-fried forms with seafood, vegetables, glass noodles and egg, while sauces based on black pepper, ginger, sweet and sour, red curry paste, peanuts or cashews let diners choose a very different direction for each visit.
Address: 15 Clyde Street, Invercargill 9810, New Zealand
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