17th February 2023
London Thai barbecue restaurant Smoking Goat will transform into a central Thai style fried chicken spot for four weeks from 3rd March. The Redchurch Street venue will offer new dishes includingh fried chicken marinated in fish sauce and coriander root, served with crispy garlic, Thai shallots and a menagerie of dipping sauces; and wok fried rice noodles with a gooey egg inner and crisp outer.
Sitting alongside the new dishes will be a cocktail menu devised by Smoking Goat’s cocktail expert, Aurora Calamansari, including neon ice Thai teas with salted foam, lychee margaritas and mango negronis. In collaboration with winemaker Phillippe Weiss of La Petite Baigneuse, the team have also created their own low abv wine, while low intervention wine importers Ancestral will 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 said: “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.”