Former Kiln chef Tom Geoffrey has popped up to replace Khao Bird in the upstairs residency at the The Globe Tavern in Borough Market, where he is presenting Barang – his take on Cambodian cooking.
Khao Bird decamped this month to permanent digs in Soho, and Borough regulars now have the opportunity to compare Cambodian or Khmer cuisine with the more familiar Thai fare of its predecessor.
With his background in Thai cooking at Kiln, Tom has developed his interest in Cambodian cooking over fire, which he has road-tested with a short residency at Carousel in Fitzrovia.
Dishes include: Diver scallop with tamarind brown butter & pig’s ear crackling; Laab of venison with pork fat & Khmer spices; Fried quail, kohlrabi, Khmer hot honey; Whole grilled Mackerel in banana leaf with Kep dipping sauce & green herbs; Ex-Dairy Bone-in sirloin steak, bone marrow & prahok dripping, chilli relish; and a dessert of pineapple and galangal sorbet with candied nuts and lime leaf meringue.
