Having hatched from the 50 Egg Inc nest, Khong River House had a lot to live up to but John Kunkel’s three-year odyssey in Thailand has reaped the rewards in his latest venture. Placing emphasis on the freshness of the ingredients has created an alliance with local farmers to enable the chefs at Khong River to try to recreate the dishes as authentically as possible. 
And they succeed, offering sophisticated Thai dishes in a class of their own. Light sauces, though perhaps heavy on the chilli, interact with a depth of flavours forgotten by the fast-food generation. 
Set in a charming backdrop of salvaged Thai farm huts and original fishing utensils with a staggering gin selection of at least 33 varieties to keep the quench the fire of some of those chilli’s.