Angtong derives from the Thai province "Ang Thong". It can be translated as "gold basin", describing the basin like geography of the area as well as the golden colour of the rice grown in the region.
The menu at Angtong has been curated by Krish and Tina, who have both had extensive experience within the food industry.
Krish comes from the North East region of Thailand. His career has spanned more than 20 years, a protégé of the revered chef, Srisamon. His career evolved through tenures at the finest hotels in Bangkok, including The Royal Orchid Sheraton where he was Sous Chef.
A move to London installed him at Busaba at it’s launch in 1999. He maintained the position of Head Chef at the Wardour Street Restaurant for five years. Tina worked in Wagamama since the opening in 1993, until she headed the opening of first Hakkasan in Hanway Place, London. After this she worked at Busaba where she met Krish.
Angtong is a Thai restaurant that specialises in the unique and distinctive flavours of the North East region of Thailand. Signature dishes include the fried chicken with mango chilli jam, thai calarami and stir fried prawn with currry powder .
© Copyright 2018 Angtong
Monday to Sunday (excluding Tuesday)