Khao Bird is inspired by the ‘vibrancy of open-air night markets in and around Chiang Mai in Northern Thailand and will serve regional specialities such as gai yang (grilled chicken) and khao soi (noodles in Thai curry sauce), using ‘sustainably-sourced’ British ingredients and Thai spices.
The concept will be taking over the space that is currently home to TĀTĀ Eatery’s Tóu Sando bar, which launched in April.
Overseen by head chef Luke Larsson (pictured left), the menu will also include Khao Bird will include white corn ribs from Sussex with laab sauce and coconut relish; Sussex veg som tam with Bermondsey Street honey; and Burmese curry with slow-roasted Sussex pork, peanuts, broth, wild ginger and pickled garlic.
The wine list will be overseen by wine consultant and John Dory Wine-founder Zeren Wilson. Cocktails will include Thai-inspired twists on margaritas while beers will be sourced both from nearby breweries and from Thailand.
“Khao started out for us as a series of pop-ups in Brighton, inspired by our time studying and working in Thailand,” Palmer says. “Our philosophy is simple: to blend the bold flavours and techniques of Thailand with the best local ingredients from in and around Brighton.”
“Now, with this exciting opportunity in Borough Market, we’re diving into the unique cuisine of Chiang Mai. We’ve named the place ‘Khao Bird’ as a nod to our love for the city’s famous BBQ chicken. The menu features Northern Thai classics, particularly the flavours that light up the City’s night markets, with some playful twists that reflect our journey from Brighton to Bangkok.”
Lucky Khao launched at the bottom end of Brighton’s St James’s Street in 2018 on the former site of Palmer’s fine dining restaurant Pike & Pine.
Khao Bird officially launches on 19 September.
