The Essential Thai Spots in London

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Ryall Farm Hebridean hogget massaman curry

An exquisite showcase of Thai technique and British produce, featuring plenty of 'deeply bronzed shallot' and a 'rich, but not overpoweringly coconutty sauce.'

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Tamarind Crispy Eggs

GQ identifies these as an 'absolute must,' featuring soft-boiled eggs blistered on the outside and 'slathered in fresh tamarind sauce and dried shallots.' They are a family favorite of the owners.

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Deep-Fried Whole Sea Bass (Nahm Dtok Pla Thort)

The restaurant's signature dish, expertly fried so 'the bones are crisp enough to be nibbled as a snack' and 'buried under drifts of foliage and smokey chillies, the crunch of toasted rice and the intensity of more fish sauce.'

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Gai Prik

An irresistible crispy IPA-battered chicken coated in a sticky fish sauce and green chilli glaze, widely considered the restaurant's signature dish.

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Aubergine Pad Phet

An 'absolute standout' and a 'must-have dish' that is double-fried in tapioca flour for a specific texture before being tossed with oyster sauce, wild ginger, and holy basil.

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Pad Thai

Regarded as some of the best in London, the chicken and prawn version is described by diners as 'slappppsss' and delivers an incredible punch of authentic flavor.

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Deep-Fried Whole Sea Bass

Explicitly recommended as a 'don't miss' dish, this showstopper is crisp, sweet, spicy, and flavourful, typically served with physalis, green mango, and tamarind.

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Chicken Skins with Zaep Seasoning

These 'irresistible salty-sour' snacks are 'shaken up with zeap seasoning in a cocktail shaker to order' for a moreish, punchy start to the meal.

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Moo Ping

Still smoking from the grill, these pork skewers arrive with a sweet-sour chilli and tamarind dip that 'makes you open your eyes wider.'

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Aged Lamb & Cumin Skewers

These "charred, cumin-dusted" skewers are the essential way to start the meal, with critics noting they "always order on arrival" and suggesting "it’s worth having two."

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Ruam Mitr (Chef's Special Starters)

A generous platter including traditional fishcakes, prawn dumplings, and satay chicken that critics call 'beautifully presented' and 'more than enough for two people.'

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Gaeng Massaman Neua

A 'tender beef shoulder massaman' described as 'creamy and comforting.' It is highly recommended to order 'one of the excellent roti to mop up all the curry.'

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Hat Yai Chicken

Universally praised as "better than good," these juicy fried chicken thighs are marinated in coriander and garlic and topped with crispy shallots. Critics recommend using a spoon to clear up every bit of the "delicious shallot debris."

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Panang Chicken Curry

Creamy, piping hot, and reliably flavourful with just the right level of spiciness, making it a comforting staple of the buffet or a solid à la carte choice.

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Lamb Shank Massaman

The undisputed star of the menu; a hefty, tender leg of braised lamb in a deeply fragrant, rich coconut curry.

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Tamarind duck

Consistently a standout dish, noted for duck that is not overcooked and a pleasant hint of bitter sweetness from the tamarind.

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Steamed Seabass with Chillies

Repeatedly praised across reviews for its perfect cooking, tart lime, and unapologetically fiery chilli dressing.

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Creative Pad Thai Noodles

The namesake classic, beautifully balanced, deeply flavorful, and highly customizable with fresh ingredients.

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Pad Thai

It is described as delicious with a distinct 'sour tang from tamarind' and avoids being 'overly sweet' like many other versions.

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Stir-fried Noodles

A classic staple noted among their authentic offerings.

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Pad Thai

The quintessential benchmark dish for checking the balance of sweet, sour, and salty flavors.

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Crab Curry Noodles

Highly praised for its comforting, creamy broth that serves as a perfect benchmark for their rich, house-made curry pastes.