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Ten years, ten branches. Busaba Eathai has picked up the pace of late, but standards remain high & its regulars loyal. This chain of Thai eateries, conceived by Alan Yau, gets away with things
a less sexy outfit could not: hour-long waits for a berth, no starters, no desserts, communal tables. What’s its secret (aside from the Thai calamari which has most readers in rapture)? In short,
it’s ‘quick, affordable, informal & open all day’. Chic interiors, low lighting & that all-important ‘buzz’ don’t do it any harm either. There’s a feeling that portions are shrinking, but
the menu of stir-fries, curries, noodles & salads still pleases most visitors. The appeal of certain dishes never diminishes – think stargazer monkfish curry, stir-fried morning glory, &
pad thai with prawns, not forgetting those delectable calamari.
We had often walked past Busaba Eathai in Soho and it was difficult not to notice the regular queue outside, so we thought it was about time we found out for ourselves what all the hype was about.Busaba Eathai is probably not the place you would go if you were after a relaxing meal... Instead of a traditional restaurant setup, Busaba Eathai sees tables and benches with shoulder-to-shoulder customers.
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