MIKO Mei Fair, a new Thai restaurant, is due to launch in Mayfair, London W1, this April, according to Hospitality & Catering News. It takes over the ground floor of the Georgian townhouse that also houses MiMi Mei Fair.

The space

The intimate dining room seats up to 50 guests and includes a private dining room for eight. The interiors pair maximalist design with relaxed cooking. The townhouse keeps its architectural framework, with teal and timber panelling, red leather booths and warm brass accents. Gold leaf lotus details and tropical wallcoverings are meant to ground the rooms in Thai place and culture.

The private room is called the Peacock Room. It sits behind folding timber screens and is decorated with hand painted chinoiserie wallpaper. It is shared by MIKO Mei Fair and MiMi Mei Fair, linking the Thai and Chinese concepts under one roof.

The food

The kitchen is led by Chef Soonthorn Apaipat, Head Chef of KOYN Thai. The menu is designed for sharing and travels across Thailand, from the punchy flavours of Isaan to the coconut-rich dishes of the South and the cooking of Central Thailand. Fire is central, with a robata-style grill that is a signature of KOYN Thai.

Dishes named as highlights include:

  • Netted Spring Rolls
  • Tofu & Spring Onion
  • Prawns Pla Ra
  • Toasted Rice Beef Tenderloin
  • Lobster Choo Chee
  • Apple Wood Fire Peking Duck Penang Curry, which pairs MiMi Mei Fair's Apple Wood Peking Duck with a Penang curry

Favourites from KOYN Thai will also appear, including the Chiang Mai Sausage, Black Pepper Squid, Pad See Ew, Lamb Massaman Curry and Yellow Crab Curry.

The bar

The cocktail list is built around tropical fruits, warming spices and citrus. The signature serve is Sabai Sabai, a mix of Mekong rum, kaffir lime and Thai basil, topped with soda. Others on the list are:

  • Thai Pink Spritz, with champagne, pamplemousse and grapefruit
  • Golden Mango Margarita, with tequila blanco, Cointreau, ripe mango and lime
  • Hibiscus Negroni, with hibiscus mezcal, sakura vermouth and Campari

There are also non-alcoholic options, including the Dirty Soda with cola, fresh lime and coconut cream, and Akoya, which combines cucumber, Thai basil, lychee, lime and sparkling jasmine tea.

The people behind it

The project is led by Samyukta Nair, Creative Director and CEO of LSL Capital. She described it as "a natural evolution, bringing together warm, intimate dining with the focus and discipline of fire led cooking." She added that the two restaurants share a townhouse but "each have their own identity and spirit."

Photo: Per source. Please credit "Family photos of Infrogmation", CC BY-SA 4.0, via Wikimedia Commons.