Paying tribute to her northern Thai upbringing, Talad is the first solo venture from chef Natalie Tangsakul who has appeared at markets and supper clubs all around town. The food offering draws on flavours, textures and memories of Tangsakul’s upbringing in Chiangrai, in Northern Thailand. A selection of small plates are on offer to begin, including slow grilled wings with jaew sauce and rice cracker with chilli jam. Diners then choose from a variety of bowls, including chicken and wild ginger masala Hung Le, an aromatic chicken curry, and changing specials, such as fresh clams with basil chilli jam.
Open daily from 11.30am to 10pm.
Regional Thai comfort food
Fresh clams with basil chilli jam; chicken and wild ginger masala Hung Le curry; Tum Lao Shiitake Aunty Penn papaya salad and slow grilled chicken wings with jaew sauce and rice cracker with chilli jam.