The menu will draw on the ‘flavours, textures and memories’ of Tangsakul’s upbringing in Chiangrai, at the northern most tip of Thailand.
It will initially operate as a pop-up for six months, with the opportunity for Tangsakul to take over the premises permanently at the end of the residency.
Featuring a selection of seasonally-changing plates, the menu will shy away from more ‘mainstream’ Thai ingredients to focus on things like butterfly peas, pandan, and nam prik chilli sauce.
Dishes will include fresh clams with basil chilli jam; chicken and wild ginger masala hung le; and a duck-smoked rice rocket laab.
The menu will also feature a few vegetarian and vegan options including a mushroom and cabbage soup with plara; Isaan-style crispy cauliflower with pickled garlic; and a tum lao shiitake papaya salad that will serve as a tribute to a lady who made and sold the same dish at the market near Tangsakul’s childhood home.
Tangsakul established Talad during a series of supper clubs held last summer.