With fresh ingredients flown in from Thailand daily, you know Thai Square is serious about authentic Thai food. The multi award-winning restaurant serves up dishes you'd find in street food carts and restaurants across Thailand, like grilled squid and som tom salad, as well as all your favourites.
Based in London and the south-east, here's why Thai Square is still going strong after 20 years in the restaurant game.
A proper introduction
They're all about the real deal here at Thai Square. And you'll find a whole host of different dishes delivering just that. From tangy curries suitable for chilli-fiends to creamy noodles for the mild-mannered coconut milk lovers, the dishes here will transport you to the beaches of Koh Phangan or the streets of bustling Bangkok.
For times when you're spoilt for choice, their mixed starters for two is the perfect problem solver. This flavour-packed platter has crunchy vegetable spring rolls, skewers of marinated nutty chicken satay, steamed and neatly packed Thai dumplings, lightly battered golden brown butterfly prawns, and crispy chicken and prawn on toast. It's the perfect teaser for the main event.
From Thailand with love
After opening in 1996, fourteen more Thai Squares have popped up around the country. And since then, they've been racking up accolades in the Consumer Choice, Asian Curry and the OpenTable Choice Awards, so you know this stuff is top notch. Thai Square passes the taste and authenticity test with flying colours every time – we think that's probably down to the fresh produce being flown in from Thailand every day.
Spice up your life
Even if you've never been to Thailand, you've probably come across pad thai. And the one you get at Thai Square hits the spot every time – with stir-fried thin rice noodles, juicy jumbo prawns, silky tofu, a refreshing scatter of bean sprouts, and strips of scrambled egg. This delicious combination is sprinkled with crushed peanuts, adding a new texture dimension.
From their street food to their salad, Thai Square have got all bases covered. One that's got a real kick to it is Som Tum, a zingy mix of shredded green papaya and a generous helping of hot chillies, while tomatoes, long beans, citrusy lime juice and cashew nuts balance out the fiery punch.
When we're not feeling like a salad, we love the Chu Chi Prawns. A fragrant dry red curry sauce with a lovely pinkish colour is simmered with jumbo prawns, cooked in their shell to preserve and further bring out that rich sea-essence. All sorts of seafood and a handful of spices come together to make this an incredibly comforting dish.