Curry pastes, pounded here
Massaman, green, yellow and red each begin with their own paste — chillies, aromatics and patience, worked in a mortar rather than opened from a tub.
The team and the craft
The team & kitchen
Deep Southern Thai cooking — the rich, fiery end of the country, with Malaysian influences running through it. Here is how it gets made.
Where the food comes from
Southern Thai, not the tourist version
Thai food is regional. The south is where it gets richest and hottest — long-cooked curries, turmeric and dried chilli, coconut, and Malaysian influence coming up through the peninsula.
That is the cooking our chefs grew up with, and it is what we serve. A massive part of Thai culture is making sure people are well fed and happy — and if it does not taste right, a Thai will tell you. Facing that tough life of critical eaters is what keeps every dish honest.
Made from scratch
Four things we refuse to shortcut
Sweet chilli sauce, made on site
It goes with the prawn crackers, the spring rolls and the wings. Guests ask to buy jars of it, which tells you most of what you need to know.
Wok heat you can hear
Southern Thai food wants a fierce pan and a fast hand. Sit near the kitchen and you will hear the whole service.
Sourced close to home
All chicken from local butchers and all fish products from Flying Fish, as printed on our menu. Wine chosen with Wadebridge Wines.
The team
The people behind the pass
A small kitchen brigade and a front of house team who know the regulars by name. Between them, decades of cooking this food properly.
The kitchen
Thai chefs cooking the food they grew up on, from the south of the country.
Front of house
Running the floor, the specials board, the wine list and the welcome.
The room
Small, warm and busy. Guests tell us it feels like being fed by friends.