Barry Karacostas is a hospitality veteran known for his involvement as a co-founder of Singburi 2.0. He is currently partnering with chef Nick Molyviatis to launch Zylia, a new Greek-Cypriot taverna opening in Covent...
Singburi 2.0 is the highly anticipated evolution of the cult-favorite Thai restaurant, Singburi. It has relocated to a trendier, more convenient space in Shoreditch, London, maintaining its reputation for authentic and flavorful Thai cuisine with a hip, street-food-style ambiance.
Customer Perception
Customer perception is generally very positive regarding the food, with dishes like the Aubergine Pad Phet and Crispy Rice Salad receiving high praise for their flavor and authenticity. However, some customers have reported feeling rushed and unwelcome, particularly during busy periods, due to strict time limits on tables and quick service.
Singburi 2.0 is the successor to the original Singburi, which garnered a cult following in London's food scene. The move to Shoreditch aims to offer a more accessible location while retaining the essence of its 'tasty Thai food' reputation.
To avoid feeling rushed, it might be best to visit during off-peak hours. While walk-ins are welcome, booking a table is also an option, especially for larger groups or during busy evenings.
5
Punchy flavours, succulent meats, refreshing and aromatic salads, full bodied fiery dishes - Singburi is deserving of the hype . We went during a quiet Easter weekend and booked for lunch rather than dinner, which I believe is much busier.
The space is industrial but with a long bar to watch the chefs cooking up a storm over roaring gas stoves with traditional woks. It’s a hive of activity and I can imagine it being quite loud especially during peak busy service hours.
We ordered conservatively knowing we often order too much. Well guess what? we still ordered too much. Lamb Riblets, Pollack, Colrabi salad, the Smokey cabbage, prawn curry and aubergine. It was all so delicious. Staff were super helpful and were very attentive to our need for refills of water. Don’t expect your food to be toned down, chilly is used liberally in almost every dish.
We were reliably informed we could take any uneaten food home, but we powered home bellies busting and high off the Scoville’s.
Amazing place and we can’t wait to come back.
Singbury is a masterclass in flavor, texture, and technical execution. For anyone who appreciates the science and artistry behind cooking, the open kitchen and the dedicated charcoal grill station set the stage for a spectacular culinary experience.
The undisputed king of the meal was the Grilled Blythburgh Pork Chop; it was slowly cooked for 1 hour on a descending grill, and the resulting char and tenderness were masterfully achieved.
The consistency across the entire menu was exceptional. Each dish brought a unique depth of flavor:
Aubergine Pad Phet: This dish was truly out of this world.
Scallop with Chu Chee: The richness of the dish was perfectly balanced
Chicken Ka Prao with Fried Egg: Executed to perfection, with a great depth of spice
The Full Culinary Spread in our table also included a variety of other plates: the Wild Ginger Chicken Thigh, Smoked Pork Belly with Burnt Chilli, Heritage Tomato Salad, Pork Fat Stir Fried Hispi Cabbage, Prawn & Pineapple Red Curry, and perfectly cooked Jasmine Rice demonstrated incredible technical skill and ingredient quality.
If you value a kitchen that treats fine ingredients with genuine, uncompromising skill, this is an essential destination. Highly recommended.
Pretty authentic taste of Thai food (especially the Red Curry). You can smell and taste the smoked pork belly. The chicken thighs are pretty good. The scallops looked good. Menus can change daily but some are stock standard (especially the good dishes)
Very busy and saw many people turned away who came without reservations.
Loved it here, really surprised me !!
If you’re gonna get one thing on the menu, get the aubergine. Recommended by the lovely waiters and WAS THE BEST THING IVE EATEN IN A LONG TIME.
The crispy rice salad literally transported me back to thailand and the massaman curry was delicious but could be spicier.
Polite staff (even when they needed us to leave quickly) and great sharing plates.All round would recommend, go with a big group to try a taste of everything!
Food was very good. It was slightly salty but balanced and seemed appropriate for the sauces. More meat than vegetable options. Meats were correctly cooked; I hate it when meat is over cooked but my chicken, beef and pork were all very tender. LOVED the lychee sour if you like sweet and sour.
Service seemed rush to make room for a large group but I’m sure they would have been fine if we lingered.
Ambience is more hip and street food style rather than traditional Thai. I would definitely go back.
