Split over two floors, the site is home to two separate dining rooms - the 36-cover ground floor Wild Rice and Mamasan, which is located in the basement and can seat 25 people. They are the creation of restaurateurs Pan Serirak and Mike Asavarut and mark the pair’s London restaurant debut.
The Wild Rice menu features Thai dishes that have passed through family generations, but which have been ‘reinvigorated’. They will pair British ingredients with traditional Thai flavours ‘to create reinventions of classic dishes’, says the restaurant.
The focus will be on small plates to share, with dishes on the launch menu to include a goi pla Thai ceviche of seabass, lime, red chilli, fish sauce and toasted rice; pulled chicken leg ‘khao soi’ soup; pad Thai woonsen in claypot; and plaa salmon - salmon sashimi with chilli, lime leaf, lemongrass and lime.
Below, Mamasan will have a more informal street food element and a more innovative drinks offer with the space inspired by the Yaowarat Thai bars in Bangkok.
The restaurant’s signature dish will be its southern Thai fried chicken, served as wings or boneless thighs marinated in various Thai spices such as coriander root, garlic and soy sauce and topped with crispy shallots. Other dishes will include spicy larb fries with toasted rice, lime and chilli.
Dishes at Mamasan will also be able to order for takeaway.