"Not content with having undefeated wok technique, Sirichai Kularbwong is also a soup master. The best way to dine alone at Singburi is to get a moo krob and whatever soup is on the menu, a lurid pink yen ta fo or even a great version of Taiwanese beef noodles. Apparently there’s a Thai style laksa with venison and bone marrow on this week’s menu too. Chilli oil status: Homemade, and delivered to the table with ceremony by Sirichai himself." - Jonathan Nunn