A hospitality business which has spent 25 years putting down strong community roots is passing its legacy on to the next generation.
Family-run restaurant, Wung Nam Thai Water Palace, overlooks Pumicestone Passage from Bulcock Beach at BreakFree Grand Pacific Caloundra.
In Thai, Wung Nam literally means “water palace” and reflects the setting that first inspired owner, Nadao Dhomasaroj (Dao).
Dao said it took her two minutes to come up with the restaurant’s name.
“When I first stood on Bulcock Beach in 2001 and looked at the Pumicestone Passage, I thought, this is my palace of water.”
Before opening the restaurant, Dao had already spent almost a decade working in the industry in Thailand, including in her mother’s restaurant and her own business.
“Back then, Thai food wasn’t as widely understood or appreciated on the Sunshine Coast as it is today but I wanted to bring a taste of Thailand here and share the food and culture I grew up with,” she said.
In 2011, her partner Worranit Bhodhisook (Bia), a qualified chef, joined the business as head chef.
Their daughter, Prin Chivaramonaikul, who grew up helping in the restaurant, has since studied hospitality management and marketing and has been involved in the business for nearly 20 years.
Recognition from the Australian Good Food Guide (AGFG) is testament to the small business’ popularity and longevity.
Wung Nam received an AGFG Thai category win for the Sunshine Coast in 2024, a Regional Sunshine Coast Thai win in 2025 and a recommendation in 2026.
For the family, the recognition reflects the work of the wider team as much as the food itself.
“Our team puts so much care into what comes out of the kitchen every day, and it’s very special to see that effort recognised,” Dao said.
“After all these years, it’s rewarding to know that people still appreciate what we do and that Wung Nam continues to make an impression on the Sunshine Coast.”
For Dao, the restaurant’s longevity is measured not only in years but in the generations of customers who have returned.
“Seeing customers who first came to us years ago now bring their children, or hearing that someone has been dining with us for 10, 15 or even 20 years, is something we’re very proud of,” she said.
“It reminds us that Wung Nam has become more than just a restaurant, it’s part of people’s lives and memories on the Sunshine Coast.”
Dao’s family comes from central Thailand. She grew up in Bangkok, while her 84-year-old mother is from Chachoengsao and now lives with her in Caloundra.
“I still consider her our secret to achieving that perfect balance of Thai flavours,” Dao said of her mother’s influence on the restaurant’s food.
That balance remains central to the menu, with the kitchen combining formal culinary training and traditional knowledge.
All four kitchen team members, including Dao, hold commercial cookery qualifications.
“Thai cooking is all about balance,” Dao said. “It’s not just about making a dish spicy or sweet; every flavour needs to work together.”
The chefs use ingredients including fresh herbs, chilli, lime, tamarind and fish sauce to build flavour, with the aim of preserving the character of each dish rather than making heat the main attraction.
Maintaining that approach while adapting to changing customer expectations has helped the restaurant remain relevant to both locals and visitors, according to Dao.
“You have to respect your history without becoming stuck in it,” she said.
“For us, it’s about moving forward while staying true to who we are.”
Looking ahead, Dao wants the restaurant to build on its history while allowing Prin to bring fresh ideas to the business.
“I’m proud that she has developed her own ideas and passion for hospitality while still respecting the values we’ve built the restaurant around,” Dao said.
The family hopes Wung Nam will remain a place for shared meals and celebrations for years to come.
“For us, it’s about honouring what we’ve built while allowing the next generation to make it their own.”
