Kinkao set out with the aim to bring this Thai hospitality to London, to make diners feel for the duration of their visit to the restaurant as though they were dining in Thailand itself.
All the furniture and decor in Kinkao has been imported directly from Thailand to provide an authentic feel and provide a traditional Thai atmosphere to the restaurant.
The level of service a restaurant offers is paramount to the enjoyment of patrons. It is very easy for waiting staff to develop a level of apathy through routine as they serve diner after diner.
We work very hard to instil into our staff the importance of avoiding this. We understand that although for some diners, eating out may be a regular occurrence, for many an evening dining out is a special occasion and the last thing that they would want is to have it ruined by poor service.
We understand how important it is to provide a high level of service in order to make diners feel welcome and to enjoy their evening out.
No matter how good the service or the surroundings however, what ultimately decides a restaurant's success or failure is its cuisine.
Our kitchen is staffed by, in our admittedly somewhat biased opinion, some of the best Thai chefs currently working in the UK today.
Many restaurants aim to cut costs by buying cheaper ingredients or by switching to these once they have established themselves.
Have you ever gone back to a restaurant you really liked only to find that it just didn't taste the same anymore? This is the reason why.
We are firm believers in the philosophy that the quality of the food we can serve is very much determined by the quality of the ingredients we use.
For instance, we use prime rump steak for our beef dishes while most restaurants will use topside which is a cheaper alternative but really, it just doesn't taste the same.
For our seafood dishes we use a slightly larger size of prawns than is used by other restaurants. These are more expensive but we feel they are worth the extra cost.
Buying better ingredients doesn't mean we have to serve smaller portions or charge more for our dishes. We do neither, providing generous portions and, as our reviews will attest to, offer very good value for money what we serve.
This may not seem to equate on the face of it but, perhaps surprisingly, the cost of ingredients is one of the smaller costs involved in the operation of a restaurant. Rent, rates, utilities and staff costs make up the vast majority of these.
We believe that aiming to cut costs on ingredients used is a false economy. It is the cuisine that matters the most to diners and this is the last place that a restaurant should aim to cut costs.
Similarly we feel that the fresher the ingredients used, the better the final dish will be.
We buy all of our vegetables fresh from New Spitalfields Market, our seafood fresh from Billingsgate Market and our meat fresh from Smithfields Market.
We believe that it makes a difference and keeps customers coming back in the future. Our success to date indicates that our patrons agree with our philosophy.
To complement our food we offer a nice selection of wines, house cocktails and Thailand's premier beer, Singha, in Draught form.
Thai Restaurant