This red-hot Thai restaurant serves a short, changing menu using impeccably sourced ingredients. Langoustine som tum is made with sour in-season gooseberries and a rich beef-cheek curry with nettles and wild garlic foraged from Mile End. Larger groups can sit downstairs but the best seats are those on the ground floor, with views of the clay cooking pots. Hop over to Bar Termini if there’s a wait.



