Wild Rice

Wild Rice was conceived by our love for food and believing that tradition is ever-changing and constantly recreated.

Our Thai plates are a marriage between traditional bold and vibrant flavours and British seasonal ingredients. Our philosophy is that food is comforting, fun and shared with the whole table.

We offer classics passed down from our families and recipes of our own creations. We incorporate the use of exotic herbs and spices in all our dishes, which adds flavour and aroma, and is well known to have medicinal and health properties according to Thai local wisdom. We source our curry pastes and spices from our own factory in Thailand as a promise of quality and authentic flavour, and use the best cuts of meats and produce from reputable British suppliers.

We deeply care about the environment and our footprint, which is why we try to be as sustainable as possible, and minimise the waste that we create.

From October 2019, owners Pan Serirak and Dr Mike Asavarut will be collaborating with our newly appointed Australian head chef, Paul Hamilton, to create exciting dishes for our winter menu. With over 22 years of experience in Asian, European and Michelin kitchens, we look forward to reinterpreting and reimagining unique Thai dishes in our Soho kitchen for hungry London diners.

Wild Rice was conceived by our love for food and believing that tradition is ever-changing and constantly recreated.

Our Thai plates are a marriage between traditional bold and vibrant flavours and British seasonal ingredients. Our philosophy is that food is comforting, fun and shared with the whole table.

We offer classics passed down from our families and recipes of our own creations. We incorporate the use of exotic herbs and spices in all our dishes, which adds flavour and aroma, and is well known to have medicinal and health properties according to Thai local wisdom. We source our curry pastes and spices from our own factory in Thailand as a promise of quality and authentic flavour, and use the best cuts of meats and produce from reputable British suppliers.

We deeply care about the environment and our footprint, which is why we try to be as sustainable as possible, and minimise the waste that we create.

From October 2019, owners Pan Serirak and Dr Mike Asavarut will be collaborating with our newly appointed Australian head chef, Paul Hamilton, to create exciting dishes for our winter menu. With over 22 years of experience in Asian, European and Michelin kitchens, we look forward to reinterpreting and reimagining unique Thai dishes in our Soho kitchen for hungry London diners.