I brought a friend to Smoking Goat on Denmark Street last month to finally try their food (it’s all about Thai-style barbecue here) and see what the fuss was all about. It did live up to expectations!

From the specials board, we chose a Grilled Pork Skirt with Nahm Prik Som (£13). This arrived first and I loved the hot and sour flavours throughout.

Grilled Pork Skirt with Nahm Prik Som

Fish Sauce Wings (£7) were, I believe, their version of the Pok Pok (hailing from Portland, Oregon) ones. These battered wings had been dragged through a sticky, umami-laden sauce and while they were good, I thought perhaps grilling the wings would have worked better.

Fish Sauce Wings

The Whole Cornish Mackerel with Nahm Prik Pao (£15) on their regular menu was recommended to us and it did live up to expectations. The oily fish is always excellent when grilled and the savoury nahm prik pao (like a chilli jam) worked well with the strongly flavoured fish.

Whole Cornish Mackerel with Nahm Prik Pao

For our veggies and to sop up all the wonderful juices and sauces, we shared an order of Som Tam Bangkok with sticky rice (£6.50). The salad was excellent and refreshing and they offered us plenty of sticky rice in little bags as the meal went on.

Som Tam Bangkok

Sticky Rice

For nonalcoholic drinks, I’d stick to their proffered pandan infused water; the flavoured waters we ordered off the menu weren’t particular interesting or worth the £3 or so. Overall, though, the food was indeed very good.

Smoking Goat

7 Denmark Street
London WC2H 8LZ

Despite being on their Brewer Street site for a year already, I’d not heard of Janetira until they suddenly appeared everywhere on social media promoting their new ‘super Thai’ menu (or at least it was sudden to me). Curiosity had me visit the first time and that delicious meal had me go revisit twice more within a week!

It turned out that ‘super Thai’ was indeed super Thai, dishes that aren’t typically found in London. Over half the menu is dedicated to one dish meals. One such one dish meal is Tom yum seafood fried rice (£10) and when I saw that, I knew I had to have it. I’ve definitely not seen it elsewhere in the city and it’s terribly moreish – all the flavours of tom yum soup (and the seafood) all in fried rice. The seafood in it – prawn, squid and a good sized scallop – was all impressively fresh.

Tom Yum Seafood Fried Rice

Tamarind Eggs (£6.00?) or Son in Law Eggs were deep-fried hard-boiled eggs with a sweet and tangy sauce on top. I love the texture you get when deep frying hard boiled eggs though I cannot think of another cuisine that does this. Good stuff.

Son in Law Eggs

Their Pad Thai (£8.50) had a good number of large prawns scattered throughout and was delicious and well balanced in flavours. Interestingly, there’s an option to have this with glass noodles instead of the more usual flat rice noodles; I wonder how they’ll fare in this dish.

Pad Thai

On my second visit, we started by first splitting an excellent and not too spicy Prawn tom yum soup (£6.50)…

Prawn Tom Yum

… followed by bowls of Khao soi (£8.50), the Northern Thai curried noodle dish that I so terribly miss. It’s a good version here – lots of rich coconut milk resulting in a mild, creamy curry sauce, lots of noodles both boiled and fried for contrast, and lots of dark chicken meat. Squeeze in that lime and add plenty of pickled cabbage and raw red onion to balance out all that creaminess and you see that dark little dish of chilli oil just peeping out behind the bowl? Hot hot hot – gosh, it’s delicious stuff but do be cautious with it!

Khao Soi and its Trimmings

On our third visit, I had their Raad naa (£7), a simple dish of rice noodles, pork and vegetables in a yellow bean sauce. It was a most comforting bowl to slurp up with condiments (the usual Thai set of four) to add to your taste. I love Thai condiments and their condiment holders – if I recall correctly, here there was sugar, fish sauce, chilli powder and pickled chilli. Maybe there was chilli oil.  It’s a simple dish but one done well here.

Raad Na

Their new menu is indeed a good one and I think Janetira’s strength is in all those one-dish meals well that few Thai restaurants in London tackle. There are also regular dishes to have with rice but I prefer those one-dish meals when there’s just the two of us.

Janetira Eat Thai
28 Brewer St
London  W1F 0SR

Janetira on Urbanspoon

It took a couple of attempts but I’m finally happy with this recipe for khao kha moo, a Thai dish of braised pork leg on rice. This is apparently one of the most popular dishes in Thailand but I’ve only ever seen it once in London, at my local Thai restaurant and it was only a special that day. I haven’t seen it since.

Khao Kha Moo

Luckily, it’s very easy to make at home. All that’s needed is time and all the spices in your kitchen cupboards. The pork leg (I used a hock) is quite an economical cut too. Do keep the skin on your pork hock – it has a great texture after all that braising. Some recipes online have you fry your pork hock first but I don’t bother to keep things easier and it turns out just fine. Do serve this with lots of white rice and either a boiled green vegetable (I boiled up some spring greens) or pickled vegetable to have on the side. And the sauce isn’t optional – its strong garlicky tang helps cut through the richness of the pork.

Braised Pork Leg

Khao Kha Moo
serves 2-3.

1 pork hock (approx 800-1000g)
6 cups water
1/2 cup light soy sauce
1 tbsp dark thick sweet soy sauce
1 large chunk rock sugar
3 star anise
1 cinnamon stick
1 tsp five spice
6 black peppercorns
1 tsp salt
4-5 sprigs coriander
5 cloves garlic, minced or pressed

for the sauce
3 cloves garlic
1 large green chili
1 tbsp sugar
2-3 tbsps rice vinegar

to serve
cooked white rice
boiled greens or pickled greens

Place the pork hock and all the braising ingredients into a large pot and bring it to a boil. Reduce the heat to leave it at a simmer and then half cover the pot and let it braise for at least 2 hours or until the pork is starting to fall off the bone.

Braised Pork Leg

In the meantime, blend together the ingredients for the sauce. Set aside.

When the pork hock is tender, remove it from its braising liquid and let cool enough to handle. Slice the meat (and the skin too!) and plate with the rice and greens, pouring some of the braising liquid over. Serve the sauce on the side.

I’ve been eating a lot of Thai food recently! I recently met Rahul and Marco for lunch at Chaam Thai in Fulham; thanks for organising it, Rahul. He frequents the restaurant quite often and it was he who vouched for its lunch menu. Due to its slightly odd location in Fulham (it feels like it’s in no man’s land across from the Waitrose), it was quite empty during our lunch – I do hope it’s doing well though as our meal was quite good. This lunch certainly made up for a recent disappointing Vietnamese dinner I had at Me Me nearby.

We ordered a few starters first to shut up our grumbling tummies – some well fried vegetable spring rolls…


…and a chiang mai sausage (homemade with thai curry paste, shredded lime leaves and pork). The sausage was a real winner with a good balance of flavours; it would make for a fantastic snack if someone were to sell it as one. Actually, we ordered it twice – two sausages are better than one (wait, that sounds wrong…)!

Chiang Mai Sausage

We each selected a main course from the lunch menu; the lunch deals are quite good, starting at £5 for the vegetarian options and only a couple of pounds more for the addition of various meats. There are both noodles and dishes with rice options. First to arrive was the kao soi, a northern Thai noodle dish that I’d never seen in London before – it’s a large bowl of egg noodles and chicken in a yellow curry soup with crispy fried noodles on top and served with preserved cabbage, shallots, coriander, and lime on the side. While not reaching the heady heights of the kao soi I had in Chiang Mai, it was still a tasty soupy treat for lunch.

Kao Soi

The kheang kuah saibalot bet, a coconut milk rich red curry with roast duck and pineapple, arrived next. This was alright, nothing particularly special about it though I know that sometimes a coconutty curry can really hit the spot.

Kheang Kuah Saibalot Bet

Our final main was the neau nam prik pao, beef slices fried with a hot and sweet Thai chilli paste (the nam prik pao). I quite enjoyed this.

Neau Nam Prik Pao

I wanted to balance the meal a bit with a salad and as they were out of our first choice of som tam, we ordered their popcorn chicken salad instead. What arrived was something only a fool would order to be healthy (whoops)! Battered bits of chicken were tossed together with cherry tomatoes and lots of crunchy fried cashews all bound together with a delicious chilli dressing – not at all diet food and unsurprisingly, it was utterly fantastic.

Popcorn Chicken Salad

For all this food, we paid about £45 in total for the three of us but keep in mind that we totally overordered; what we ordered could easily have fed 4-5 for lunch. One of the lunch deals (a one bowl or plate meal) would definitely be enough for one – we were just very greedy that day.  The a la carte menu at dinner appears to be the same but the dishes don’t have rice included and I may be incorrect but the prices appear to be a little higher. There’s a rumour that there may be a secret Thai menu (I don’t like secret menus – everyone should be offered everything available) but this hasn’t been verified yet. If you do know of one, do let us know please!

Chaam Thai Eatery
461-465 North End Road
London SW6 1NZ

Chaam Thai Eatery on Urbanspoon

Want even more Thai food? Selfridges is running a Senses of Thailand promotion in its food hall and selected restaurants for approximately two weeks, until July 30. I attended the launch of the event last week and sampled some of the treats from food stalls manned by Thai restaurants in London as well as the Thai menu offered by Nahm at the oyster bar. Samples that stood out for me were the mieng kham (a betel leaf parcel of nuts, dried shrimp, chilli, shallots and lime), the fruit with som tam dressing, and the green curry ice cream – all dishes I’ve not encountered in Thai restaurants here. They’ve got quite a few Thai products in stock too. All my photos from the event can be found in this Flickr photoset.

It’s been years since I returned to eat at Addie’s Thai (I remember it as Addie’s Thai Cafe and I only just noticed the dropping of the Cafe when I looked up its website) in Earl’s Court. I used to live in the area (getting quite a few takeaways from Addie’s) and every time I go back, I’m always surprised to see all the changes in the are, especially regarding new cafes and restaurants. Blai and I found ourselves meeting there one evening and visited the restaurant again for old times sake.

That Wednesday night, the place was packed and we only just managed to get a table for two without a booking. It’s clear that the restaurant remains popular. To start, we got a couple of drinks – both variants based on Thai tea, one with lemon and the other with milk. Both lovely.

Thai Iced Teas

Blai had to have his favourite Pad Thai (£6.95, with pork) which was beautifully presented under a lacy omelette veil. It was very good and had well-balanced flavours though the pork we ordered it with was a bit tough.

Pad Thai with Pork

I didn’t feel like having dishes with rice so I ordered another one dish meal, the Pineapple Fried Rice (£6.95, with chicken). The rice had been fried with a red curry paste and chunks of chicken and fresh pineapple. It was very moreish; I love spicy curried fried rice.

Pineapple Fried Rice with Chicken

After seeing the Curry Soft Shell Crab (£12.95) on The Skinny Bib, I knew I had to try it! A couple of battered and deep-fried soft shell crabs sat on a pile of stir fried peppers and onions bound together with yellow curried soft scrambled eggs. The curried egg base was savoury and luscious but unfortunately, the crab was flavourless, making it, well, a very expensive egg dish.

Curry Soft Shell Crab

I couldn’t stop there – I needed a vegetable too and so ordered the Morning Glory Stir Fry (£5.95). This was probably the best dish on the table as it was stir fried perfectly and tasted gorgeous with a lovely light smoky wok flavour. Whoever’s on the wok in the kitchen can definitely stir fry very well.

Morning Glory Stir Fry

We somehow still found space for dessert and so split a Pandan pancake with custard filling (£3.50). Unfortunately, this wasn’t very good as it had a strange grainy texture and though sweet, it left an unpleasantly bitter aftertaste.

Pandan Pancake with Custard Filling

Overall, it was great to see that Addie’s is still a good Thai restaurant after all these years. A couple of things may not have worked at our dinner and sure, dessert definitely needs improving, but there was certainly promise there. It’s certainly one to check out if you’re in the area.

Addie’s Thai
121 Earls Court Road
London SW5 9RL

Addie's Thai Cafe on Urbanspoon