Singburi is a small family-run Thai restaurant in Leytonstone that has developed a considerable following over the years, thanks to an often-changing menu of authentic Thai dishes.
The first thing to note here is that Singburi has relatively little in the way of online presence - there is no website, and until recently, you couldn't book a table (tables were handed out first come first serve). These days you can phone up to reserve a table.
Chef-patron Sirichai Kularbwong has built up a big reputation for quality Thai cooking at Singburi (hence why you're always best off trying to book a table in advance). The restaurant itself is fairly small, with around ten tables available inside. The decor is plain and functional, but the focus is on the kitchen, which turns out takeaways en masse as well as feeding the restaurant.
The menus are compact and frequently shared online whenever they change. It kicks off with starters and includes a handful of stir fry dishes, gaeng (curries) and soups, as well as vegetable dishes, rice, and noodles. Favourites include the yam samun phrai - a northern Thailand herbal salad made with lime leaves, ginger, lemongrass, sesame and more - pad talay seafood stir fry with sweet basil and chilli, and the gaeng massamun. As well as the menu, Singburi also has a chalkboard of specials that changes from week to week. The blackboard includes some fan favourites, such as crispy pork belly with chilli, stir fried clams, duck larb and pork ribs in chilli paste.
If you've managed to save room, there are a handful of ice creams on the menu for dessert, including taro, coconut and durian.