As soon as you walk in the bustling crowds will greet you, as will a wall of savoury sweet and spicy aromas wafting from the open kitchen. Settle into a cosy booth, or if you're flying solo grab a stool at the communal table in the middle. After pouring over the atypical menu we decided to go with a few recommendations (marked with arrows) from Thai head chef Chanunkan Duangkumma. The Peking bun was an absolute revelation as the delicate duck meat just melted in our mouths. We followed with the crispy oyster mushroom salad which was perhaps the most interesting textured and flavoured 'Thai' dish we've ever tried. Thaisty is not only the real deal, it’s really a great deal!
