London’s biggest spring restaurant opening is devoted to perfumed, puckering curries, rice, and stir fries
, 101 Thai Kitchen, and Som Saa, and says there are “nods to [Southern Thailand] all over” — but that nowhere is solely focused on the region. And because of the supply issues he hopes to overcome both through Ryewater and the network he’s put in place from Thailand, the restaurant can “hone in on that cuisine in its entirety; not [serve] a generalised Thai menu.
“It’s not something that worries me,” he says. “I think it is culturally appropriate [...] The team we’ve assembled, we’re not doing anything that’s raised those alarms. We are cooking in accordance to how they do so in Thailand. We’re at pains to make sure that it’s respectful.”The menu will “hinge,” the chef says, “on fresh curry pastes from small producers in Thailand.
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