Launching tomorrow (27 August) at the 11-strong group’s Minories restaurant, near Tower Hill on the eastern edge of the City, Bangkok Mama will reimagine curries, stir-fries and other Thai classics as sourdough pizzas.
The pizzas will be available to eat in and through a dedicated Bangkok Mama channel on Deliveroo.
They will be made using sourdough bases produced with Wildfarmed flour from British wheat grown using regenerative farming practices.
Options will include gang panang, topped with beef or prawns, panang curry paste, coconut milk, peppers and kaffir lime leaves.
Inspired by pad kra pao, the Bangkok piccante will feature soy sauce, bird’s eye chillies, onions, peppers and crispy basil, with a choice of beef or tofu and a fried egg on top.
The tom yum goong crisis, meanwhile, will be topped with mozzarella, roasted chilli oil, tom yum herbs and coriander.
For those seeking something more familiar, the Mamargherita will combine San Marzano tomatoes, mozzarella and basil, with the option to add fresh Thai chillies.
Supporting dishes will include laab spring rolls and cheesy golden triangles filled with mashed potato, carrot and sweetcorn.
Desserts will include mango chilli sorbet and fried tiramisu gelato.
“At Thai Square, we have always believed in the vitality of Thai cuisine,” says Haim Danous, managing director of Thai Square.
“With Bangkok Mama, we’re combining the vibrant flavours of our Thai recipes with an artisanal sourdough base. The result brings the familiar comfort of Thai curry to a crisp sourdough crust, and we’re incredibly proud of it.”
Founded by Danous in 1996 with a restaurant on the Strand, Thai Square currently operates nine sites in London and one each in St Albans and Windsor.