One of about a dozen Thai Square restaurants, the Angel branch is an authentic, traditional offering. There is an extensive menu, fresh produce and an unusual mix of herbs and spices to delight the tastebuds.
Utilising stunning natural materials grey slate, copper, wood and bamboo alongside stylish contemporary stainless steel and stark concrete flooring, the attractive ground floor level dining area provides a stylish setting for lunch or dinner. There is also a basement bar and mezzanine floor, usually reserved for large parties.
Considering Thai Square’s location amidst a prime stretch of plentiful eating establishments, the restaurant’s evening service is always busy. Polite and efficient staff are on hand to escort you to your table and to regularly check on you, although perhaps a little too often.
Traditionally inspired art adorns the wall space and entrance and evokes a taste of the Orient. Fresh flowers add an extra splash of colour to the sombre look at each table, but the food’s colourful, appetising appearance livens up the atmosphere in no time. The packed restaurant means there is a lively buzz in the air and private conversations are perhaps not as private as you’d like, as tables for two are a little too closely positioned.
Lightly battered vegetables broccoli, pak choi, aubergine - make up the vegetable tempura starter platter. The crisp parcels are seasoned sparingly and served with a sweet chilli dipping sauce. The steamed scallops (you get two pieces) are moist, tender and spiced with warming ginger and served with spring onions and the chef's special soy sauce. The aromatic coconut rice balances the unique, flavoursome spices of the Gang Kiaw Wan Gai (chicken green curry). The tender chicken pieces are seeped in coconut milk, infused with sweet basil leaves and bamboo shoots and easily absorbed by the fluffy rice.
As a contrast the Pad Tao Hoo Tua Ngor (stir fried bean curd with spring onion, garlic and beansprouts) provides a stickier alternative, as the cubed tofu absorbs its delicious coating in the serving dish. The main courses, with the addition of a rice side order, provides a generous sharing option for two.
House wine is around £10 a bottle, but drivers get the opportunity to sample fruit juices and natural mineral water. The mango juice is a refreshing sweet choice and goes down a treat over ice. The downstairs bar offers a wide selection of cocktails, beers and wine by the glass, or bottle.
The Last Word
At around £25 per head, without drinks or desserts, the food is reasonably priced given the amount of flavours, colours and aroma served up. There is also a huge variety of vegetarian options available, so there is a taste to suit all palettes.