Kiln

This restaurant called Kiln in the city of London is really great. The name of their restaurant is simple and easy for the public to remember. The mango on their mango sticky rice is so sweet.

Southeast Asian cuisine Kiln A super popular Thai fusion creative restaurant, the store is not big, there are not many seats, and the first floor is all bar seats. Customers love to sit side by side at the bar seat facing the completely open kitchen, and it is interesting to see the production process of each ingredient. The food is almost all made by open fire/charcoal grill. The queue is very long. I went there as soon as the door opened at 5 o'clock on a weekday dinner, and it was almost full soon. It is recommended to make an appointment in advance or go early. Each portion is small and the price is not expensive, which is very suitable for one person or to taste a variety of dishes. Grilled lamb kebabs, the cumin flavor is very similar to what you eat in China, very satisfying. The lamb is very good, with a strong lamb flavor and alternating fat and lean. The heat is much more tender than what you usually eat in China, and the charred fragrance cannot be achieved, but the half-cooked lamb is more tender and juicy. Slow-roasted chicken, freshly baked with a slightly crispy crispy skin, it is not so crispy when it is cold. The tenderness of the chicken is just right, with a tender pink color, and it is not over-roasted. The seasoning is very simple, probably only soy sauce and pepper, squeezed a few drops of lime juice, the light sour taste adds a refreshing feeling, not greasy at all. Recommended! This restaurant's signature vermicelli pot is a must-order dish. It is made right in front of you and served right after the casserole comes out of the oven. Served with a slightly sour sauce. Pour the sauce and then stir the pork belly and crab meat at the bottom and mix them evenly. There is very little meat and the taste is average, so I don't have much impression. The vermicelli pot is well seasoned and has Southeast Asian characteristics. The mixed spice flavor plus the sour taste of the sauce, with a little spicy and sweet taste, is much more complex than the vermicelli pot eaten in China, more refreshing, but lacks umami. It is recommended to try. Curry beef neck, the curry is not thick and rich, and there is no milk flavor. The ginger flavor is strong, and there is nothing special about it. The beef is a relatively lean neck meat, and it is a bit dry and woody if it is not stewed well enough. This dish is average. Stir-fried mixed vegetables, but the sour taste is not strong and there is no refreshing feeling. Seasoned with soy sauce, but it is too salty.

I didn't expect there is such authentic Thai food in London. The chef is British. The Tom Yum Goong and vermicelli are both very good, but the raw materials are not as good as those in Thailand, and the price is much more expensive.