It’s been well over two decades since I’ve been in Leytonside. A small but significant part of my childhood was spent here.

We took a quick walk post dinner through the past.

I remember attending birthday parties in the McDonald’s near the station. Walks through the churchyard on the corner of Fairlop Road on the way to school. Buying Kinder eggs once in a while from one of the many corner shops as a treat. Fond memories.

But to the best of my knowledge I didn’t venture towards the area where Singburi now sits.

My anticipation was intense. Akin to a child in a candy shop. Especially as it came post my lengthy spring and summer trips to Thailand. I suppose I was trying to rekindle memories more then.

From my limited knowledge it seems shellfish here features more heavily especially on the specials. Although based on my multiple visits 101 Thai Kitchen (a bit closer to me) does quite well in that regard too.

ข้าวผัดกุ้ง

Khao Pad Goong

Prawn Fried Rice

I believe we considered getting the sticky rice but then seeing this made it an easy choice between the two.

Sizeable prawns. Mix the head juice in the rice for more intensity. That is if you don’t take a direct hit.

ปูผัดผงกะหรี่

Pu Pad Pong Karee

Stir Fried Crab w/ Curry Powder

Give me a good crab dish and I’ll clean out all the meat from the shells to a degree where you can super glue all the shell pieces back together. And then recreate the crab as a skeleton as if it were crawling on a beach somewhere.

I displayed such prowess sitting alone in a restaurant in Bangkok to the amazement and smiles of locals.

In sum, that’s all you need to know about this dish. Finger lickin good.

แกงเขียวหวานเนื้อโครง

Gaeng Kheo Wan Neu Khon

Beef Short Rib Green Curry

You get a hefty piece of beef short rib here. The green curry flavour can’t be faulted, dotted with มะเขือพวง / makhuea phuang (pea aubergine), มะเขือ / makhuea (baby aubergine) and โหระพา / horapha (thai basil).

But some mixed feelings lingered. For me the beef could’ve been slightly more tender (Similar tenderness to Pakistani dish called Ishtu). And the sauce slightly more of a looser consistency (akin to past photos I’ve seen of this dish).

Minor tweaks nonetheless.

หอยลายผัดพริกเผา

Hoi Lai Pad Prik Pao

Stir Fried Clams w/ Chilli Paste

The steam and smell that came from these as soon as you lift the bowl, hard to capture.

One by one. Like Pringles, once I popped them out of the shell I couldn’t stop.

The peppery heat from sauce. Certainly wasn’t wasted. Combined with the rice. Sublime.

หอยหลอดผัดฉ่า

Hoi Lot Pad Cha

Spicy Stir Fried Razor Clams

(w/ Southern curry paste)

Hard choice between razor clams or the clams. Had to be this for the top spot.

The slight chew to the หอยหลอด / razor clams; the heat from the พริกไทยอ่อน / prik thai on combined with the sourness from the sauce. Unbelievably good.

It’s rare these days that you anticipate something and it lives up to the billing.

Eating these dishes we both looked at each other, resoundingly nodding in confirmation (or affirmation) of how good this meal was.

Umami fireworks in your mouth.

Fond memories were created.

Singburi, 593 High Road Leytonstone, London, E11 4PA