"Take a front row seat at the counter to see Chef Meedu Saad’s rustic Thai food come together over fire and embers, like the charred, cumin-dusted aged lamb skewers we always order on arrival. Ingredients on the short, changing menu here are impeccably sourced, from Cornish seafood (delivered fresh each day) to British-grown Thai and Chinese herbs. The turmeric-laced red mullet's a must, if it’s on the menu; ditto the raw langoustines, spiked with mint and Kaffir lime." - Elizabeth Winding, Sonya Barber
Courtesy Klin