Time Out says
Friendly warning! We're working hard to be accurate. But these are unusual times, so please check that venues remain open.
The peeps behind 80/20 pays homage to humble nam prik
The folks behind innovative Thai restaurant 80/20 has put a funky spin on the humble Thai chili relish or nam prik. Krok, which translates to “mortar” in Thai, a necessity when making the relish, serves different types of nam prik. Each one has been given a a bold new treatment and is offered in a selection of set menus.
Nam prik kapi (shrimp paste chili relish) serves as a piquant side to a rice set with onsen egg, local greens and braised duck drumstick. A smoked fish relish with black garlic, on the other hand, is the perfect pairing to grilled pork jowl, while charred eggplant with shio koji (Japanese marinade) is a great accompaniment to the fish of the day.
If you’re new to nam prik, the dried shrimp relish is a good introduction to this Thai food staple. Krok’s version boasts sweet and spicy flavors, and enhances a meal of fried chicken wings and rice. You can also customize your own rice set, and include extra add-ons like eggs cooked to your liking and house-pickled condiments.
Chef Saki Hoshino, the famed pastry chef of 80/20, will showcase her ice-cream desserts at Krok in the near future.