Best Dishes at Kiln
Clay Pot Glass Noodles with Tamworth Pork Belly & Brown Crab
MainsGlass noodles (thin rice noodles) are cooked in a heated clay pot with Tamworth pork belly (a heritage breed with good fat marbling) and sweet brown crab meat. The clay pot creates a slightly crispy layer at the bottom (if you want it), while the noodles absorb the cooking liquid and flavors. This is comfort food that showcases ingredient quality and cooking technique. The combination of pork, crab, and noodles is decidedly Southeast Asian.
Sticky Rice
SidesSticky rice (glutinous short-grain rice) is cooked in a clay pot to create a creamy, slightly crispy-bottomed side. It's meant to be eaten with hands (torn off in small balls) and used to scoop curries or meat. This is traditional Southeast Asian eating. The rice cooks differently in a clay pot than in a regular pot — the heat retention creates subtle texture variations.
Wok-Tossed Vegetables
VegetablesWhatever seasonal vegetables are available (typically seasonal squash, greens, mushrooms, or beans) are cooked in a high-heat wok with garlic, aromatics, and strategic seasoning. The wok technique means the vegetables stay crisp-tender, not soggy. The cooking is quick and the flavors are clean. Works as a standalone dish or side.
Aged Lamb and Cumin Skewer
MainsLamb (aged to deepen flavor) is marinated with cumin and other warming spices, then threaded on skewers and grilled over fire until the outside chars while the inside stays pink. The cumin is the distinctive spice — warm, nutty, and distinctly not Thai curry territory. This is influenced by Yunnan cooking (southwestern China, near Southeast Asian borders). The char on the lamb is crucial.
Grilled Fish
SeafoodWhatever fresh fish is available (often mackerel, sea bass, or seasonal white fish) is grilled whole or filleted over the open fire, seasoned simply with salt and aromatics. The char from direct fire is the point — the fish skin crisps while the flesh stays delicate. This is honest cooking: quality fish, fire, salt. Served with a squeeze of lime.
About Kiln
Kiln is a small Thai restaurant with a big reputation for authentic cuisine cooked over fire. Located under a railway arch in Soho, it takes influences from Laos, Myanmar, and Yunnan — not standard UK Thai. The menu is small and rotates regularly, featuring clay-pot dishes, grilled items, and wok preparations. The ground floor counter (walk-ins only) has an open kitchen; the basement (reservations) is quieter.
Top 5 dishes at Kiln:
- Clay Pot Glass Noodles with Tamworth Pork Belly & Brown Crab – 92% recommended(Signature)
- Sticky Rice – 85% recommended
- Wok-Tossed Vegetables – 82% recommended
- Aged Lamb and Cumin Skewer – 90% recommended
- Grilled Fish – 88% recommended
Details
- Cuisine:
- Thai
- Price Range:
- ££
- Phone:
- +44 20 7439 0410
- Website:
- Visit Website
- Services:
- Dine-in, Reservations, Bar
- Reservations:
- Book a Table
Hours
- Friday:
- 12:00 PM - 11:00 PM(Open Now)
- Sunday:
- 12:00 PM - 9:00 PM
- Monday:
- 12:00 PM - 11:00 PM
- Tuesday:
- 12:00 PM - 11:00 PM
- Wednesday:
- 12:00 PM - 11:00 PM
- Thursday:
- 12:00 PM - 11:00 PM
- Saturday:
- 12:00 PM - 11:00 PM
The ground floor counter is walk-ins only — arrive early or after 9pm for a seat. The counter overlooks the open kitchen (fire, wok, clay pots). You're literally feet away from the cooking.
Groups of up to 6 can book seats in the basement (quieter, full service). The counter is first-come, first-served. If you have a group, book downstairs; if you're flexible, risk the counter queue.
Budget £33-45 per head including water. Nibbles (£2.90-6.50), starter-sized dishes (£7-8.80), larger mains (£7.50-8.75), sides (£4.50-6.50). With wine/beer, closer to £45-50 per head.
The menu is small (maybe 10-12 items) and changes regularly. There's no green curry or pad thai — expect Lao, Myanmar, and Yunnan influences instead. Ask the staff what's seasonal or what's trending.
The spicing is fiery and serious — chilli heat is built into many dishes. Not for those who dislike heat. Ask staff about spice levels and mention your tolerance when ordering.
There's obvious passion from the whole team — the chefs, the servers, everyone. It's lively, energetic, and focused on authentic cooking. The vibe is warm and welcoming despite the intensity.
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