Eat Out London!Ekachai KX
Ekachai | South East Asian Cooking. We specialise in authentic Thai, Malay & Cantonese cuisine. Wok fried rice & noodle dishes, curries, salads, soup noodles
Ekachai - Honest & authentic South East Asian cooking.
Honest and authentic flavours from South East Asia.
We specialise in Thai, Malay & Cantonese cuisine... Read more about us Read up on the latest news, tweets and posts on our social media.
New #Thai dish on our menu!
Spicy food fanatics Picante interviewed Executive Chef CY Lim and give their thoughts on our Laksa: See our social wall for all the latest news See what our lovely customers think “Sheer diversity of flavour, huge range of dishes and utter skill of execution” “The delicately-flavoured Thai fish cakes as well as prawn and crab dumplings, which were quite simply, divine” “The Nasi Goreng was so tasty, there was not one fault with it, it was so moreish” “It’s honest, authentic and affordable, and I’ll certainly be going back again”
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Wok cooking specialists Ekachai open in King's Cross - Feed the Lion
food
The woks have been well and truly fired up in King’s Cross following the opening of Ekachai’s fifth London restaurant.
If you don’t know already, then the southeast Asian specialists cater for Halal chicken across all their branches.
FtL has been informed: “We use halal chicken in all chicken dishes in all branches of Ekachai.
With all dishes, the woks are washed out thoroughly after each dish is cooked.”
Regarding the use of alcohol or pork-related ingredients in their dishes, then Ekachai has confirmed: “No; we do not use any alcohol in marinades or any other pork products except the three mentioned above.
Ekachai to open restaurant number five in King's Cross
food
The restaurant group, which launched in 1999, specialises in Thai, Malay and Cantonese cuisine and serves dishes that are a tribute to the humble hawker stalls and indulgent comfort-food spots found across south-east Asia.
It is the latest restaurant to be confirmed for King’s Cross, which is currently undergoing development at both its Granary Square location and adjoining Coal Drops Yard, dubbed the largest mixed-use development in single ownership in central London for more than 150 years.
Last month Caprice Holdings announced it was launching a new restaurant brand at the former site of Bruno Loubet’s Grain Store.
Venues so confirmed for Coal Drops Yard include a new site for Columbo Group, which operates the Blues Kitchen and Jazz Cafe venues, while Tom Dixon is taking the space previously set aside for Jamie Oliver at the Fish & Coal buildings.
Chef Stevie Parle, who has just opened Pastaio in Soho and who is in partnership with Dixon at his Dock Kitchen and Craft restaurants, has been rumoured to be joining forces with the designer once again.
Ekachai Kings Cross | London Restaurant Reviews | DesignMyNight
Their philosophy is Wok Hei, which means ‘breath of the wok’: a measure of skill for chefs where they impart the flavour of the wok into dishes.
The menu hails from Hong Kong, with dishes like Hong Kong beef brisket noodle soup, made of braised tender beef brisket, fine egg noodles, white radish and pak choi; Malaysia, offering up Tempe Soup, made from vermicelli rice noodles in a vegetable broth, with fried tempe, tofu, spinach and beansprouts; and Thailand, serving Nau Nam Prik Pao, which is beef slices wok fried with a fiery Thai chilli paste with fine beans, lime leaves and dried shrimp.
New Bar Spy: Ekachai Kings Cross | London Restaurant Reviews ...
food
Just the phrase ‘South East Asian street food’ is enough to get me onboard with Ekachai’s newest venue.
Their fifth site after opening up in Wandsworth, Oxford Street Selfridges, Flat Iron Square and their original one in Liverpool Street, they've combined three different countries' street food to create one, tasty menu.
Set up by two school friends who couldn’t find their favourite street food in London, Ekachai follows the Wok Hei way of cooking, which means ‘breath of the wok’.
This is normally a measure of skill for chefs that’s all about imparting the flavour of the wok into dishes.
Ekachai, Kings Cross
Family-run restaurant Ekachai brings authentic South-East Asian hawker food to King’s Cross.
Originally established in Liverpool, Ekachai has steadily built a reputation for their authentic and keenly priced streetfood focused around wok-cooking.
Ekachai are particularly proud of their “Wok Hei” (breath of the wok).
Often used as a measure of chefs’ skill it takes many years of practice to master the art of imparting the flavour of the wok to dishes.
The wok-cooking skill is fundamental to their menu because as the Chinese travelled across Asia so did the wok and this casual-dining restaurant serves the best of these overlapping street food dishes that span Hong Kong, Malaysia and Thailand.