Kiln

Kiln Soho | Kiln Thai Grill, Seafood & Claypots, Brewer St, Soho

KILN | Thai Grill, Seafood & Claypots, Brewer St, Soho

These will be going in to our more aromatic dishes today - Jungle Curry of John Dory, Isaan Style Pork Laap and Waterfall Style Cod Salad.

18 Today we’ve got a new dish that Head Chef @toufas has been working on - Northern Thai Style Grilled Minced Pork.

Menus looking a little like this: Isaan Style Cod Laap, Jungle Curry of Pork and Grilled Lemon Sole.

18 Slow Grilled Chicken Soy on as a snack today alongside Jungle Curry of John Dory and Laos Style Grilled Beef.

18 Solid spread of Southern Style Dry Pork Curry and Langoustines, Kaffir Lime Sweet Mint.

http://www.kilnsoho.com

Kiln, restaurant review: it's getting hot in here

It turns out you can only book at Kiln if there are four of you or more, which was no good to me as I didn’t know how many of us there were going to be until after the party.

In 2015 some of us went to Brasserie Zédel, because it’s open late and you can usually get in without booking.

We tried again 10 days later, after another party, this one thickly attended by card-carrying Music Business Geezers, all rocking a sort of superannuated mod look, with little John Smedley button-up tops and those hairstyles that look as though you’ve just had a bucket of water upended over you.

We embarked for Kiln at about nine.

So we went to Brasserie Zédel instead.

Kiln review – Smoking Goat sequel dazzles Soho in a different way ...

The guys behind The Smoking Goat, one of my favourite restaurants of 2014, have taken a different tack with their follow-up Kiln.

Whereas the Goat had a short, focussed menu on Thai-esque barbecue along with a handful of other dishes such as curries, Kiln takes in a slightly wider swathe of other northern Thai dishes with occasional forays into neighboring countries.

Kiln’s kitchen clearly has a talent for fish – flaky, delicately glossy yet reassuringly meaty sheaves of brill were dressed in a thin yet lip-smacking sauce heavy with the bitter citrus of lemongrass and the light heat of galangal.

Tender and yieldingly soft medallions of beef short rib, off the bone, came in a musky sweet sauce that also had the gentle, cumulative heat of what I thought was galangal but was actually wild ginger.

Kiln easily falls into the latter category – along with Som Saa, its stablemate The Smoking Goat and, to a lesser extent, the neighbouring Janetira, it sets the standard for Thai food in London – a very high bar of excellence that’s hard to meet.

Kiln | Slick Soho Restaurant Inspired By Thai Roadside Eateries ...

Not so, however, in Thailand where highway-adjacent restaurants are actually somewhat amazing; and which have inspired Soho’s Kiln, the latest from the talented team behind Thai BBQ house Smoking Goat.

The result is a hit-list of grill dishes inspired by the simplistic rural cooking of the Northern Thai borderlands, the preparation of which you’ll be watching from your ringside seat at the sleek steel counter surrounding the open kitchen and its impressive grill centrepiece.

And although the grill menu probably contains everything your heart desires and more, they’ll also be serving up a daily noodle special, kicking off with a dish served with a pressed duck gravy.

And since there’s only a few casks of each wine, the list will be constantly evolving.

Kiln | 58 Brewer Street, W1F 9TL Like being in the loop about London’s newest bar and restaurant openings?

review of London Thai barbecue restaurant Kiln by Andy Hayler in ...

The wood-fired kiln at the heart of the kitchen was custom-made for the restaurant.

A nibble of sliced smoked sausage with turmeric was excellent, the meat having deep flavour and being generously laced with red chillies.

A salad of raw langoustines came with kaffir lime and sweet mint leaves, along with a spicy dressing.

Roast long pepper and mangalitsa pork shoulder curry was a dark, brooding conconction that had plenty of hearty, spicy flavour and tender meat 14/20).

It is hard to find anything to dislike about Kiln except the somewhat uncomfortable bar stools, but of course this is not designed as somewhere for a lingering romantic evening.

Review: Kiln, Soho | Foodism

We already know that Ben Chapman is a pretty special chef and restaurateur, which is why we made sure we were first in line to try his new site, Kiln on Soho's Brewer Street.

Food is inspired by a typical Thai roadside restaurant, which means much of it is cooked in the kiln (obviously) or in one of the six tao, which are simple charcoal stoves typical of rural Thailand.

Kiln offers a rather lovely wine list with heaps of unusual choices.

Our eye was caught by the 2015 Espontaneo, a blanc de noirs – a white wine made with pinot noir grapes, which give it a just a blush of a pink tinge – from winemaker Ludovic Engelvin in Languedoc, France.

There's no dessert menu as of yet, but we await it with anticipation... Sharing plates, between £2.90 and £9.50; wine from £5 by the glass.

Kiln, London — strictly for the food nerds

Kiln | Soho, Fitzrovia, Covent Garden | Restaurant Reviews | Hot ...

Kiln, restaurant review: it's getting hot in here

It turns out you can only book at Kiln if there are four of you or more, which was no good to me as I didn’t know how many of us there were going to be until after the party.

In 2015 some of us went to Brasserie Zédel, because it’s open late and you can usually get in without booking.

We tried again 10 days later, after another party, this one thickly attended by card-carrying Music Business Geezers, all rocking a sort of superannuated mod look, with little John Smedley button-up tops and those hairstyles that look as though you’ve just had a bucket of water upended over you.

We embarked for Kiln at about nine.

So we went to Brasserie Zédel instead.

Kiln | Restaurants in Soho, London

Kiln is the latest gaff from self-taught chef Ben Chapman – of Smoking Goat fame – and aims to take its by-the-roadside cooking style to the next level.

Smoking Goat has more of a dive bar vibe, with a handful of dishes and the kitchen out of sight.

Even better is the mackerel curry: a dry-fried explosion of flavour under an obscenely fresh piece of fish.

(If you think of mackerel as ‘fishy’, Kiln is the place to convert you – all the fish has been out of the ocean for less than eight hours.)

Not everything was perfect: a pair of cumin and chilli skewers would, paradoxically, have worked better with cheaper, fattier pieces of lamb (like the way they’re done at Silk Road in Camberwell) and an otherwise interesting dish of clay pot-baked glass noodles with pork tenderloin and crab meat was marred by being a touch overcooked.