Kin Thai: Modern Thai Recipes to Cook at Home

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Come join us at Kin Kao Restaurant and savor the moments that transform a meal into a cherished memory. For a collaborative event with Nicholas Balfe at Salon restaurant, Balfe encouraged Chantarasak to substitute traditional Thai ingredients with those indigenous to Britain but which could provide the same flavour profile. With our solid background in restaurants , we are now creating a new healthy concept around Thai food in a mall kiosk.

This book will be well used and stained with a little roasted chilli oil, lime juice and nahm pla before long, a universal sign of a great cookbook. Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH).

After training at Le Cordon Bleu in Bangkok, John worked in the kitchens of David Thompson, whose restaurant Nahm is one of the most highly regarded Thai restaurants in the world. And yet, the recipes themselves, especially when paired with the comprehensive introduction to the food of Thailand’s four main regions, are absolutely enough to earn this book a place on our bookshelves, and we will certainly be making many more of the recipes within in the weeks, months and years to come. Chantarasak describes the result as “ deeply rooted in familiar British flavours” but with a different tone; “ it tasted Thai but with a different expression“. Someone came over to the table every 5 minutes to take plates, shove the card reader on the table, and actually argue with us when we said we'd just like a bit of time to relax and chat without interruption. Our commitment to using only fresh ingredients and authentic Thai spices has been passed down through generations of our family.

So it’s no surprise to open this book and find it full of insight and winning recipes – have it in your kitchen, you won’t be disappointed! Rather the Eductor clan enjoyed a really rather good and certainly very filling meal, catering for both veg and carnivore tastes adequately on a cut down Covid menu. Chapters are structured by type of dish, from snacks and relishes to curries, stir-fries and salads, so you can easily find your favourites – from Roast Duck and Lychee Red Curry ( gaeng daeng bpet ) and Langoustine and Rhubarb Hot and Sour Soup ( dtom yum goong ) to Red Fire Greens with Yellow Soybean Sauce ( pak kheo fai daeng ) and Assorted Flavour One-bite Royal Snack ( miang kham ).

There is no shortage of great Thai cookbooks - Thai Food by David Thompson and Andy Ricker’s Pok Pok books instantly spring to mind - but they tend to be rigorous in their approach to ingredients, often insisting on fresh produce that’s hard to track down outside of South East Asia. Chantarasak’s cooking is like a big, glorious, tongue-tingling slap of pleasure in the chops, each dish is a mini masterpiece. At our takeaway locations, we strive to foster a sense of community through food that brings people together.

It’s not all about the food though, we also serve some amazing cocktails, Thai beers and a good selection of wine and spirits to compliment. Grilled Beef Ribeye with ‘Waterfall’ Salad ( neua yang nahm tok), an Isaan dish, is perfect for the summer weather, and will wake up your taste buds with its spicy, herbal, sour and salty flavours. Don’t forget to try our refreshing drinks, including Thai tea and Pink milk (Nom Yen), to perfectly complement your meal. In January 2022, John was named on Thailand Tatler’s ‘The 2022 Future List’, which recognises the 100 brightest Thai talents who are destined to change the future of Thailand.To make your reservation, simply use our user-friendly online booking platform Whether you’re planning a romantic evening, a business luncheon, or a festive celebration, we look forward to welcoming you to Kin Kao Restaurant, where exceptional cuisine and impeccable service converge to create an unforgettable dining experience.

As always, the big test of any cookbook is how good the recipes are: are they well-explained and easy to follow, can a home-cooked replicate the dishes as intended, and how do they taste? Explore Thai flavours and then think about what local British produce you have available to you that would work well as a substitute. I haven't cooked all of the recipes yet, but so far I like the recipes and the way the book is organised by cooking method (grill, braise, stir fry). Thus far, the three recipes we’ve made each result in bold and satisfying flavours, and are all three dishes we’ll make again. A small space struggled successfully with distancing, less well with limited staff numbers -albeit service was prompt courteous and effective despite a slightly Fawlty Towers edge that kept Eductor entertained.

I was given the option to add and take off the extras and the curry and cold noodles/garnishes served separately. This is followed by a similar passage on the food of ‘The British Isles’, describing the rich and fertile landscapes, and the produce grown on land or harvested in our seas and rivers. John Chantarasak (AngloThai's co-founder and Chef Patron) is of half British and half Thai heritage, drawing influences from both cuisines when creating dishes. Phuket Town Black Pepper Pork ( mu hong) hails from Southern Thailand, and delivers a steaming bowlful of tender pork and wibbling belly fat in a rich, caramelised sauce, warming black pepper permeates every mouthful.