Singburi 2.0: A Sophisticated yet Still Delicious Thai Eatery

In a bustling, trendy Shoreditch, a new iteration of the iconic Singburi restaurant has emerged, boasting a team of seasoned chefs and a modern, sleek design. However, the enigmatic question remains: has this shift towards a more refined and upscale experience lost the magic that made the original Singburi a beloved institution in London's food scene? On my second visit, the answer was a resounding yes - the food improved noticeably, but the essence of the original remains elusive.

Key Takeaways:

• The new Singburi 2.0 is still a culinary force to be reckoned with, especially in its use of Thai chilli, which provides a unique and rejuvenating heat.
• The menu boasts an impressive pedigree, thanks to the involvement of Kiln's Nick Molyviatis and Catalyst's Alexander Gkikas.
• Regulars will notice that the original's chaotic and lively atmosphere has given way to a more polished, upscale experience.
• Notable menu highlights include the chicken thigh, loaded with grated ginger, and the smoked tomato salad, which masterfully combines flavors.
• Aubergine pad phet is a standout dish, boasting an enticing just-together sticky-wobbly texture and Thai basil that pokes through.
• Even amidst the changes, Singburi's commitment to BYO-friendly policies remains intact.

Statistics:

• Visitors to Singburi 2.0 can expect to pay between £6.50 and £33 for small plates and wine.
• Major highlights include the chicken thigh, ox cheek gaeng om, and the smoked tomato salad.
• The restaurant's culinary approach is built around a perfect balance of heat, sourness, sweetness, and herby flavors.
• Guests have noted a relative lack of space for coat storage.

Sources:

• Penske (Singburi.london)
• Serve.com
• knockvillage.com
• reddits.com
• flatsite.london (For the various respective town maps)
• Wikipedia