The signature dish. Aubergine is coated in tapioca flour, fried at low temperature, then finished at high heat to create fudgy flesh. It's then tossed in oyster sauce, fish sauce, chilli, garlic, wild ginger and either holy or Thai basil. Multiple reviewers call it 'a must-have' and say it's 'impossible to imagine anything so humble could taste so extraordinary'.
Tips from diners
Order this first and order again — it's the dish that made Singburi legendary.
The herbs present cleanly in the curry sauce and heat rides in the background rather than dominating. The monkfish cheeks are springy yet yielding in texture. The sauce carries depth without oiliness — it's a lesson in balance and quality ingredient sourcing.
Tips from diners
Reviewers call this the standout of the evening — the monkfish cheeks are springy yet yielding, and the sauce has depth without oiliness.
Succulent, juicy thighs coated with wild ginger and balanced with chilli, garlic, and basil. Reviewers consistently praise the authenticity of the spice blend and the tenderness of the meat.
Tips from diners
The wild ginger is the key here — it gives the chicken a knockout flavor that's juicy and full of authentic Thai spice.
Tender smoked pork belly with the rich, nutty creaminess of Panang curry. The smokiness of the meat contrasts beautifully with the spiced curry sauce. Often highlighted on the daily-changing menu.
Tips from diners
The smoked pork belly is a knockout — tender, juicy, and the smokiness plays beautifully with the creamy Panang curry sauce.
Tiger prawns are split in half for easy eating, their pearly-white flesh stained by a viscous yellow-brown sauce that roars with funk and heat. One reviewer called it 'as good as any seafood dish from the original restaurant'.
Tips from diners
The prawns come split in half with shells on for easy eating. Five or six juicy tiger prawns in a nourishing red curry that's funky and bold.
A cult institution since 1999, Singburi relocated from Leytonstone to Shoreditch in 2025 under chef Sirichai Kularbwong's leadership, partnered with chef Nick Molyviatis and restaurateur Alex Gkikas. The restaurant sits under a railway arch with a pared-back space featuring an open kitchen and stainless steel bar. The menu is intentionally modern and changes daily — this is a test kitchen, not a frozen menu.
The menu changes daily and sometimes by service — this is a test kitchen, not a static menu. Expect different specials each visit and don't expect old favourites to be there.
Portions are small-plate style meant for sharing. Order several plates plus rice to feel satisfied. Most tables get 3-4 mains plus a side.
The restaurant sits under a railway arch with an open kitchen. Expect energy, noise, and vibrant atmosphere — it's part of the appeal.
Singburi cooks at authentic Thai heat levels. Not every dish is fiery, but come prepared and don't be shy about asking the staff to adjust spice on specific dishes.
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