The dish everyone writes about. Minced prawn is shaped into balls, skewered on lollipop sticks, and deep-fried until golden. The Michelin guide says to order them first and warns that no matter how many you order, you will want more. Multiple food critics describe them as the reason to cross the river to South London. They are juicy inside with a crisp shell.
Tips from diners
Order double whatever you think you need. Every review says the same thing — you will finish them instantly and wish you had more.
These come out quickly and work as something to eat while the rest of the sharing plates arrive. Do not wait — order them as you sit down.
Strips of dried rice paper are mixed with fresh herbs, shredded vegetables, and a bright, tangy dressing. It sounds plain on the menu but reviewers are consistently surprised by how good it is. The texture of the crispy rice paper against fresh herbs creates something more interesting than the name suggests.
Tips from diners
This sounds boring on the menu but do not skip it. The crispy rice paper texture against the fresh herbs is surprisingly satisfying and it cuts through the richer dishes.
Fatty pork neck is grilled until charred on the outside and juicy inside, then served on skewers with fresh herbs and a tangy dipping sauce. The cut of meat is key — pork neck has more marbling than loin, so it stays tender on the grill. Reviewers describe these as addictive bar snacks that pair well with beer.
Tips from diners
Pair these with a cold lager — the fatty, charred pork and the dipping sauce are built for it. This is bia hoi eating at its best.
Spiced beef patties wrapped in aromatic betel leaf, served with a sauce that uses coffee as a base — an unusual pairing that reviewers say works remarkably well. The coffee adds a bitter, earthy depth that complements the richness of the beef. One London food critic described the coffee-flavoured sauce as tasting 'thrillingly unfamiliar' in the best way.
Tips from diners
Do not skip this even if the coffee sauce sounds strange. It works — the bitterness cuts through the beef richness. This is one of the more original dishes on the menu.
Fresh mussels steamed open in a broth spiked with chilli, lemongrass, and mint — a Vietnamese take on the classic moules. The broth is the star and reviewers recommend bread or rice to soak it up. One critic noted these mussels as a highlight of a meal that included the prawn lollipops, which is high praise.
Tips from diners
Ask if they have bread or rice to soak up the broth — the lemongrass and chilli liquid is too good to leave in the bowl.
Founded by a collective of young Vietnamese-British creatives including Blair Nguyen and Ivy Vo of Vinaxoa, Lai Rai opened on Rye Lane in 2025 and earned a Michelin Bib Gourmand within months. The candy-striped exterior and retro interior — described as a cross between Wes Anderson and David Lynch — house an experimental Vietnamese menu that runs from banh mi and coffee by day to sharing plates and cocktails in the evening. The name means 'little by little', reflecting its bia hoi-inspired approach to eating.
Look for the candy-striped red and white awning on Rye Lane. It is easy to walk past — the entrance is small and tucked between other shopfronts.
During the day it is a banh mi and Vietnamese coffee cafe — the full sharing plates menu only starts at dinner. Plan accordingly.
Tables of 6 or more need to email hello@lairai.london in advance. The space is small and intimate with communal tables upstairs for bigger groups.
The tequila and mango cocktail gets mentioned repeatedly in reviews as dangerously drinkable. Worth ordering even if you are not normally a cocktail person.
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