Where to Eat in London This Weekend | Eater London
"A compact spin-off from Farang in Fulham's Market Hall, the menu condenses the original's strengths into a shorter, punchy offering: native seafood like grilled scallops smoking in the shell; a peach, pineapple and sweet basil take on massaman curry for fruity heat; fried chicken with a burnt-chilli dipping sauce for crunch; and drunken, salt-crusted tiger-prawn noodles caramelised in a roti pan and humming with garlic. The focus is on bold, moreish flavours and satisfying contrasts in a smaller, accessible setting." - James Hansen
I love that there's Thai at Avanti now! The food was made fresh to order and I could totally tell ♡ the Pad See Eew was awesome- the tofu was crispy and the flavor of the noodles was so rich! lots of yummy egg chunks too. The Chicken Satay peanut sauce was to die for. I will be back!!
Dana
Google
The presentation was great, and there were many gluten free options available. But unfortunately, the chicken pad thai was just not good. It truly didn’t taste like pad thai, but rather had a burnt bbq like taste.
Sabera Syeed
Google
They should bottle up that coconut ranch and sell it- sooo good. Our favorite was the satay and the calamari!
We also liked the tomyam waffle fries.
The Thai tea is also solid- strong steep and beautiful color.
Molly Herrmann
Google
Great new spot at Avanti Food Hall! Loved the Hai Tai Chicken Nuggets + pad Thai (both gluten free!). Don’t sleep on the peanut sauce!
Ted Bailey
Google
Had a fantastic meal here last week. We ordered the chicken satay, Pad Thai, and shrimp mango salad. Everything was wonderful. Our favorite was the salad; sour, spicy, crunchy and sweet. Just packed with flavor. Keep up the excellent work!
Raj Mistry
Google
The food was amazing — every bite was a flavor explosion! The spice level was perfect. We ordered one of the noodle dishes and the fried rice; one had that perfect authentic Thai spiciness while the other was milder for our daughter, and she loved it — she ate up every bite of the rice. The staff was really accommodating, adding chicken to the dish and making it a full meal for all of us. Absolutely delicious!”
Talmon Hay
Google
-First and foremost you cannot use dark meat in pad Thai.
It must be chicken breast.
- as you can tell in the picture I only got four pieces of chicken stop being so cheap.
- you can't put more sprouts than noodles.
- super dry and no sauce and if you ask them to give you sauce they giving you mean face and give you tiny bit of soya sauce.
Just find yourself a better place to eat
Melina Felix
Google
I’ve had almost everything on their menu- all DELICOUS! The sauces and ingredients are all perfectly crafted, and the Thai iced tea is *chefs kiss*. I especially love the pork belly bowl, so yummy! The owners are super friendly too!