Daily Mail
Tom Parker Bowles waxed lyrical about a new restaurant dedicated to khao soi, a “beautiful, bracing and utterly beguiling” northern Thai curry noodle soup that is a regional classic impossible to find in London until now.
“The broth is rich, complex, murky and masterful, with layer upon layer of slowly unravelling flavour.” Fresh coconut provides creaminess, and soft, fresh-made egg noodles lurk in the depths, along with chunks of slow-cooked beef and slices of chewy sirloin; on the side, Yunnanese-style pickled greens, raw shallots and coriander, extra coconut milk, dried chillies and a wedge of lime.
“This is a dish you very much make your own, a gloriously balanced symphony of taste, texture and downright delight. There are versions here with wagyu, scallops, even fresh langoustines. But start with the classic beef.”
Tom Parker Bowles - 2026-07-26
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