From the same mini stable as Sukho Thai, this youthful eatery is still something of a ‘hidden gem’, according to one fan. Inside, Thai artefacts, bare tables & carved deities provide the trappings in a tidy, if unexceptional space, but it’s the ‘masterful cooking’ that really warrants attention here. Regional dishes such as mieng bhed (roasted duck fillet wrapped in rice paper with herbs) & pla yang (sea bass in red chilli paste served in a banana leaf) overshadow the predictable pad thais & spring rolls, while fans of green & red curries will find their favourites pimped up beyond the usual standard; classic tom yum soups also get a jazzy makeover. Be prepared for a wait at peak times, when service can become ‘overwhelmed & slow’.
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