London’s cult Thai restaurant Singburi is to open in its new location on June 19, while bookings were made available at 2pm on Friday (June 13).
The restaurant opened in Leytonstone in 1999 and went on to become an institution, attracting diners from across the UK. Tables were hard to come by as head chef Sirichai Kularbwong’s regional cooking garnered fame.
Singburi closed in 2024 as the team announced an undetermined sabbatical. Then, early this year, Sirichai revealed plans for Singburi 2.0, joining forces with long-time collaborators chef Nick Molyviatis and general manager Alexander Gkikas.
Molyviatis might be best known for leading the kitchen at Kiln in Soho, another top Thai restaurant in town, while Gkikas is regarded for co-founding Catalyst in Holborn, an independent cafe which has a cult following itself.
The trio said the food at the new iteration will “echo” the original menu, though there will be new “instinctive and seasonal” dishes too, guided by “curiosity over convention”.
Singburi’s launch menu will include the likes of dill and lemongrass pork sausage, prawn and betel leaf southern curry, mussels with tomatoes and sweet basil, and smoked pork belly with green peppercorns.
For the first time, Singburi – formerly only BYOB – will have a drinks list. Gkikas has partnered with Ancestral Wine founder Guillame Aubert to put on a “non-dogmatic” selection of wines, all of which will be available by the glass.
The new space, meanwhile, has been designed alongside the Bangkok studio Physicalist and features floor-to-ceiling windows, industrial accents, terrazzo flooring and a central open kitchen.
Cocktails come via a collaboration with Athens cocktail bar The Clumsies, whose head bartender Vassilios Kyritsis has put together a “playful, irreverent list”. Expect clarified Bloody Marys, makrut lime leaf gimlets, and twists on old fashioneds.
“We’re so excited to open our doors, it’s been a long time coming,” said Molyviatis. “At its heart, the menu is an evolution of the Singburi blackboard menu, and a reflection of what we love to eat and cook. Thai food is communal - dishes are served all together, and they should complement each other.
“Something hot needs something bitter, which needs something sweet, which pulls you back to something sour… and before you know it, your glass is empty again. That’s how we hope you’ll eat here - with rhythm, curiosity and joy.”
Unit 7 Montacute Yards, 185‑186 Shoreditch High Street, E1 6HU, singburi.london
