From Friday 3 March, Smoking Goat, London's cult Thai barbecue bar and restaurant, will transform into a central Thai style fried chicken spot for four weeks.
Whilst travelling through Bangkok, the Smoking Goat team were on the hunt for great, central Thai style fried chicken and came across the elusive ‘Fah Fried Chicken’ stall, located on Charoen Krung Road.
Whilst tucking in on the side of the road, still steaming hot and dripping in spicy nam jim sauce, the Smoking Goat team made the decision to turn their Shoreditch restaurant into a fried chicken joint for the month of March.
Essentials on the menu will include Fried Chicken, marinated in fish sauce and coriander root, served with heaps of crispy garlic, Thai shallots and a menagerie of dipping sauces and Kuaitao Khua Kai, wok fried rice noodles with a gooey egg inner and crisp, wok charred outer.
Steaming bowls of fragrant and spicy Tom Yum Nam Sai will also feature on the menu, a clear and cleansing traditional form of tom yum soup made with makrut lime leaves and intensely sweet velvet crab.
As the season picks up a new set of stir fries and salads will compliment the fried chicken centrepiece and reflect the fruit of Super 8’s long standing growing projects - Thai chillies for a spicy Khua Kling of chicken livers grown by Sean O’Neill in Cornwall and a citrus salad using Todoli Foundation produce, and smoky Nam Toks with basil and mint grown by Flourish Farm in Cambridgeshire, followed by fish sauce caramel soft serve ice cream.
Sitting alongside the new dishes will be a cocktail menu devised by Smoking Goat’s resident cocktail expert, Aurora Calamansari. The new menu will include whimsical neon ice Thai teas with salted foam, refreshing lychee margaritas and mango negronis.
In collaboration with winemaker Phillippe Weiss of La Petite Baigneuse, the team at Super 8 have created their own piquette, a low abv, low fuss wine, made from the marc, the solids of grapes that remain after pressing, and foraged herbs from the French vineyard.
Low intervention wine importers and long standing partners of Super 8, Ancestral, will also host a series of wine parties throughout the month, pairing their organic, biodynamic wines with the new dishes.
Smoking Goat’s Head Chef, Ben Curtis shared, “After toying around with a number of ideas and being distracted by sweet braised pork knuckles and biryani rice whilst in Bangkok, we tried some incredible fried chicken and thought it would be fun to turn Smoking Goat into a chicken shop for a month.
'It’s a fun chance to try some new salads and stir fries too to showcase the breadth of wonderful produce we use throughout the year.”