Alan Yau, creator of some high profile restaurants like Hakkasan and Yauatcha, now brings the characteristic communal style dining to London a la Wagamama. The first Busaba Eathai opened in Soho and two more outlets followed, and the interior of dark wood and decorative lanterns notch up the style factor, making it more than just an average café-style dining experience.

Eating here is mostly a one course affair and on a cold winter evening try the tom yam talay, prawn, squid and baby clams with vermicelli noodle in a spicy sour soup, and for the light eaters it could be a wing bean salad with toasted coconut, shallot and lime leaf. If the crowds are anything to go by, it means that Busaba Eathai must be doing several things right and curries must be one of them, like the aromatic geng gari gai with chicken, new potato and cucumber relish. A steaming hot cup of ginger and honey tea helps you finish the meal on a satisfying note.