They cook rural Thai food in an open kitchen, using live fire clay pots, hand hammered woks and grilling over wood embers. Inspired by visits to the borders of Thailand, they let the best ingredients available lead the daily menu. After years of work with their suppliers, they've sourced whole animals from Cornwall farms, along with fresh Thai greens, from Cornwall and Dorset.
Founder Ben Chapman explains the heavily researched, authentic menu: "Many of Kiln’s recipes have been developed whilst travelling with the team in the Northern Thai regions, particularly the villages near the Myanmar border where the Chinese influence is most prevalent."
Daily dishes include Isaan-style laaps – fiery, salty, slightly sour minced meat prepared like a salad with spices, herbs, and notes of nuttiness from the ground roasted rice used as a binder – which the chefs learnt to cook on the Laos border, and their beloved aged lamb Szechuan skewers.
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|What||Kiln restaurant, Soho|
|Where||Kiln, 58 Brewer Street, W1F 9TL | MAP|
|Nearest tube||Piccadilly Circus (underground)|
30 Sep 16 – 31 Mar 20, 12:00 AM