Kiln

Food

Herbal Sausage of Cull Yaw - One of the smaller dishes on the menu, the Herbal Sausage of Cull Yaw served as the perfect introduction to the meal, setting the tone for the bold flavours that followed. The mutton sausage had a satisfying, firm bite and was expertly seasoned, with just enough spice to keep the palate engaged without overpowering the meat. Notes of fragrant coriander complemented the rich, flavourful mutton, creating a well-balanced and memorable dish.
Verdict: A deceptively simple starter that delivers bold, balanced flavours and leaves you eager for the next course.

Beef Nahm D’tok - The Beef Nahm D'tok is a vibrant, aromatic salad of sliced beef, bitter herbs, toasted rice powder, fish sauce, chilli and lime juice. Each ingredient works in harmony to create a fresh, balanced dish that gradually builds in heat.
As visually striking as it is flavourful, the earthy toasted rice powder pairs beautifully with the fresh herbs and tender beef, while the citrus and chilli provide a lively finish. The quality and freshness of the ingredients shine through, giving the dish a genuine farm-to-table feel and making it one of the meal's standout plates.
Verdict: A fresh, beautifully balanced salad with layers of flavour that perfectly showcases Kiln's approach to bold, regional Thai cooking.

Rounded Pollock with bitter leaf - The first of our main dishes was the Rounded Pollock with Bitter Leaf, a dish we were initially unsure about due to being less familiar with the fish. However, it quickly proved to be a pleasant surprise, with the pollock offering a light, delicate texture and subtle flavour that worked beautifully with the accompanying ingredients.
The dish was layered with fresh basil, cabbage and purple daikon, while the fish was paired with lemongrass and coriander, creating a combination of bright citrus notes and gentle spice. The crisp daikon and cabbage provided the perfect contrast to the soft pollock, while also helping to balance the heat and freshness of the dish.
Verdict: Definitely worth ordering, a beautifully executed non-meat option

Raw mutton Laap - The Raw Mutton Laap was easily the most intense dish of the meal, pushing our spice tolerance to its absolute limit and nearly finishing us off for the rest of the evening. A Thai take on a classic tartare style dish, the mutton had been seasoned in what I can only assume was hell itself, delivering a level of heat that quickly became the defining feature of the plate.
The mutton was beautifully presented beneath a mix of purple daikon, cabbage and what appeared to be pickled daikon, creating a visually striking dish with a great contrast of textures. Unfortunately, the spice became so dominant that it began to overshadow the quality of the meat and the more subtle flavours that were trying to come through. Thankfully, by this stage of the meal we had full drinks, which were quickly emptied as we attempted to extinguish the intense heat from each bite.
While there is certainly a place for dishes with this level of spice, this felt like a case where the heat took away from the overall experience rather than enhancing it.
Verdict: One for the serious spice lovers only.

Grilled Rump Cap with Ubon Relish - The standout star of the meal. The Grilled Rump Cap with Ubon Relish was presented beautifully and the flavour delivered every bit as much as the appearance promised. The rump cap was cooked perfectly, with a tender texture and a beautifully balanced layer of fat that added richness without overwhelming the dish.
The vibrant orange Ubon relish was the perfect accompaniment, bringing a gentle spice and sharp citrus tang that cut through the richness of the meat while allowing the quality of the beef to remain the focus. Having been unfamiliar with Ubon flavours before this dish, it has quickly become one of my favourite steak accompaniments, offering a balance of heat, acidity and freshness that elevated the entire plate.
A fantastic example of how a smaller steak dish should be executed — refined, flavourful and incredibly memorable.
Verdict: Absolute must-order (If on the menu).

Sticky Rice - A traditional Thai sticky rice served in a classic wrapping, this was a well-executed side that was cooked nicely and portioned appropriately. It provided the perfect accompaniment to some of Kiln’s bolder dishes, helping to balance the spice and soak up the richer flavours from the menu.
Verdict: An essential accompaniment

Service

The service experience at Kiln began before we had even reached our table, with the walk-in system being the biggest challenge of the evening. Having heard of shorter waits midweek, we arrived just after 7pm expecting a wait, but were surprised to find we would not be seated until around 8:45pm. We were initially advised the wait would be around an hour and were added to the booking system to be contacted when our table was ready.

After returning to the restaurant at around 8pm, we were informed there would likely be another 20 minutes to wait. After a further 15 minutes, we were brought inside, given menus and offered drinks, but had to stand in a small area behind seated customers at the open kitchen while waiting. With several other guests also waiting, it was clear that the limited space made things difficult, with staff frequently having to squeeze past to access the kitchen and serve those seated at the counter.
Eventually seated at 8:45pm, we were understandably very hungry, although the long wait did mean we had plenty of time to read through the menu and were ready to order immediately. Our waiter was excellent, helping us choose the right amount of dishes for two people and also helping us breakdown the names of some of the dishes which were less familiar.

Once seated, the service was efficient and attentive. Food arrived quickly, drinks were well managed and the team showed clear passion and knowledge throughout the meal. The only real criticism was the lengthy waiting process before being seated, which was difficult to overlook despite the quality of the food.

Ambiance

Kiln’s ambiance perfectly complements the style of dining, with an intimate setting spread across two floors. The upstairs offers a slightly more comfortable atmosphere, while the downstairs basement seating feels a little more compact and cosy.
Being seated at the bar gave us a great view of the drinks being prepared, but the true highlight of the restaurant is undoubtedly the open, ever-sizzling kitchen. Where counter top seating allows you to watch each dish expertly prepared and finished in front of you, adding another layer to the experience and makes the cooking itself feel like part of the entertainment.

Although we only managed to fully appreciate the open kitchen from a standing position while waiting for our seats at the bar , it was clear that the team behind both the bar and kitchen were incredibly passionate about what they do. Every dish was prepared with care and the staff created an atmosphere where each guest felt looked after.

If possible, I would highly recommend trying to secure a seat at the kitchen counter — arguably the best spot in the restaurant and the ideal way to experience everything Kiln has to offer.

Value

Kiln offers excellent value for the quality of food and overall experience, although it does sit slightly above the average price point for Thai dining in London. However, considering the freshness of the ingredients, the attention to detail in each dish and the unique open-kitchen setting, it is difficult to argue that you would find many Thai restaurants offering a similar experience.

What makes Kiln stand out is the ability to enjoy a wide variety of carefully curated small plates without feeling overly heavy or indulgent. The focus on fresh produce and bold flavours creates dishes that feel both exciting and refined, while still remaining accessible. Around £40 per person on food should allow you to comfortably sample a range of dishes and experience the best of what the menu offers.

While there are certainly cheaper Thai options across London where you can enjoy a full meal for around £15, Kiln offers something beyond just the food itself. The combination of quality ingredients, authentic flavours and the overall dining experience makes it feel closer to enjoying a meal in Thailand than a standard restaurant visit.

Amenities

Amenities at Kiln are fairly minimal, which is understandable given the restaurant’s compact size and focus on maximising dining space. The downstairs toilets are on the smaller side, but they are clean, comfortable enough and fit with the overall aesthetic of the restaurant.

With the popularity of Kiln and the consistently long queues, additional waiting space or seating would have been a welcome addition. However, given the limited footprint of the restaurant, it is clear that every bit of space has been carefully considered to allow as many guests as possible to enjoy the food.

The only minor criticism would be the size of the water glasses, which felt a little small, particularly when tackling some of the spicier dishes that required frequent hydration. A small detail, but one that was definitely noticed throughout the meal.