The food at Kin Dee has Thai soul and roots, but it makes full and free use of German ingredients to great effect. Found in the former home of Edd’s, a popular Thai restaurant in the Tiergarten, Kin Dee has jumped right into the neighbourhood, converting those mourning Edd’s and getting the attention of foodies city-wide, and beyond. The chef, Dalad Kambhu, did a pop-up at the famed restaurant Dóttir in early 2017 and a few months later her own restaurant (a sleek and simple space, all warm cream walls and lots of wood and leather) was up and running – and the Berlin food scene is ever the better for it.

Serving what’s in season and inspirational to the chef, dishes will vary on any visit to Kin Dee, which incidentally means “eat well” in Thai. And indeed you will. The wild boar pad-pet is a rich, heady dish packed with Thai herbs and crispy brussel sprouts. There might be steamed cod with lemongrass or crispy cod (from the north of Germany) with num-Jim-herbs. Turmeric chicken with pickled cucumbers, or whole fried pike perch, caught outside the city limits, with tamarind.

All the spice pastes are made in-house, and ingredients are sourced locally, where possible. So you might find kolhrabi in a dish where papaya would be more traditional. Or Italian swiss chard instead of bok choi. And there are no apologies for messing with “authenticity”, but why would there be when the food is this good? Kin Dee is a fantastically harmonious blend of two cultures that’s as philosophically pleasing as it is delicious.