Smoking Goat - Shoreditch, London

Smoking Goat isn't exactly a new launch but it's one so central to London's dining scene that it was imperative for us to write up a listing. Originally launched by Ben Chapman, who, like Andy Oliver at Som Saa, was inspired by Andy Ricker of New York's Pok Pok and David Thompson of Bangkok's Nahm to devote himself 100% to the cuisine of Thailand and create a restaurant that captures the dynamism of its street food and barbecue. Along with his other restaurant Kiln, it is indubitably one of Britain's best northern Thai eateries.  
 
Nestled under BRAT on a busy intersection of Shoreditch High Street, Smoking Goat is very much of the area, reflecting many of the local culture tropes with old school soul and disco played on vinyl, an L-shaped, open-plan bar and kitchen with countertop seating and bare bricks and industrial features. If you're visiting on a date, we recommend grabbing a pew at the counter, which will give you can watch tattooed chefs wok-fry ingredients to fiery perfection.  
 
The first and most iconic dish at Smoking Goat are the chicken wings, fried to crackling crispness and lashed with honey and fish sauce then dusted with chilli. They might be the best thing you've ever had with cold beer. Oysters steamed in the shell with roasted chilli and fried shallots are a close second, as is the barbecue Tamworth skewer. As veggie sides, you can't go wrong with the mind-bendingly smoky stir fried Cornish greens with soy or the pulsatingly piquant som tum of green papaya, heritage carrots and chilli. Order some sticky rice to mop up the mains and have at it with whole grilled plaice with nahm jim, slow grilled guinea fowl with black vinegar and chilli or smoked lamb ribs with pickles. 
 
For something cool, casual and extremely delicious, one can't go wrong with Smoking Goat. Bring friends and order a lot!