NORTHERN THAI BARBECUE
(and other delights)
upstairs at The Globe, Borough Market, London
reserve through the link below, walk-ins available
kitchen opening hours:
tues-sat 12:00 - 21:30, sunday 12:00 - 18:00
for tables of 7 or more & private hire please email us at:
a new menu has emerged.. the greatest hits. order the table menu which is 37£ pp and enjoy our bestsellers family style. perfect for large groups it combats the issue of vast numbers of dishes or pre-orders and gives you a first wave of shared plates then your own main, finishing with pudding. slightly better value than the main menu and available for everyone from tables of 2 upwards.. available every session here’s the menu. nov02
not enough has yet been said about the sai-ua hotdog. this is a straight bare-faced copy of the dish from hero chef chalee at 100 Mahaseth in Bangkok where some us work and basically enjoy for staff food.we make the sai ua sausage, add fennel daikon, mustard seeds, num phrik and we’re dishing it up w a french dip khao soi gravy for dunking. too good. not for sharing. oct25
just leaving this here. triple fried dirty chippers w burmese smoked mutton curry (hnat), some sour cream and fried curry leaves. you’ll need to get these. oct21
just a little shot of tonights gai yang bbq chicken. bone-out high welfare, marinated for 2 days & slow-roasted over charcoal. so juicy. oct20
sussex veg som tam. so named because we use veg from sussex, but then its mortar pounded w isle of wight tomatoes, lime, other magic and finished w berries, honey from our own farm and a little bronze fennel. this can be super hot so if you’d like it less so just let us know and we’ll dial back the birds eye’s. always on the menu tues-sun from 12noon. oct19
high welfare chicken, bone-out marinated for a long time w lemongrass and coriander root and other nice things. then we slow grill over charcoal and finally someone - probably rudi - puts a flag in it. tamarind relish and some sour jaew for dipping just like in chiang mai. oct14
homemade noodles, coconut broth, mustard greens and a choice of sai ua sausage or gai yang lemongrass bbq chicken come together in our khao soi. typically a one person dish with both egg noodles and deep fried noodles on top, we serve ours with the fixings on the side and a squeeze of fresh lime. chiang mai’s most famous dish, available tues-sun from 12noon join us upstairs at the globe, borough market. oct03
The Sai Ua hotdog comes from staff meals we had at 100 Mahaseth in Bangkok. We make the Chiang Mai sausage w dingley dell pork, dehydrated paddy herbs, coriander root and we serve it w some pickled mustard seeds and daikon and a coconut rich khao soi curry sauce for french dipping because life feels better that way. Available every lunch and dinner wed-sat 12-21:20. sep29.
just one week in and the pear grylls has returned to the cocktail list. lots of xanthe pear liquor and gin shaken over ice w lemon juice, apple and vanilla. big thanks to everyone for coming down to borough market and filling us up all week. sep25
what’s being demolished here is the pork hung ley which is a classic chiang mai curry although it’s thought the original is from northern Burma. We’re using dingley dell pork shoulder and some pork belly for this, no chilli but theres some heat coming from quite a lot of pepper. No coconut in the broth and we finish this with ripped chamuang leaves which give a really vibrant burst of green apple. sep21
and we’re off. sep 19.