Ekachai is bringing its authentic south-east Asian “hawker food” to King’s Cross this November with a new restaurant on York Way — its fifth venue since launching back in 1999. With head chef CY Lim at the helm, diners can expect more of Ekachai’s signature wok-fired fare inspired by the street food of Thailand, Malaysia and Hong Kong. The restaurant, which was initially scheduled to open in November, will now open on Monday 15 January.
2017 was been a slow-burning year for restaurant development in King’s Cross. Eater London has reported on whispers surrounding Ekachai’s place in the Granary Square puzzle, which already has one of Richard Caring’s latest projects locked in amidst rumours of some of London’s biggest players, the likes of Barrafina and El Pastor. Ekachai’s opening is the first confirmation for a few months, possibly reflecting caution in the market during increasingly turbulent times.
The 50-cover restaurant will add another jewel to the crown of the King’s Cross casual dining scene, with Ekachai confident in attracting the full spectrum of York Way locals. A menu of starters from £4.95 and mains from £8.95 will be available daily from 11:30am.
Promised highlights include the owner’s favourite HK beef brisket noodle soup (£9.75) — a Cantonese specialty of tender braised brisket, with fine egg noodles, white radish, and pak choi, in a clear soup — and a classic Thai kai krapow (£8.25, pictured) — a dish of ground chicken with chilli, fine beans, lime leaves and basil, traditionally eaten with a fried egg. Handmade XLB dumplings (£5.25) are sure to be a hit; their light wheat-flour pastry is wrapped around a minced prawn and pork jelly that melts into a hot, rich soup when the dumpling is steamed.
The opening of the branch at 62-67 York Way adds a fifth location to the mini-chain’s current operation. Other sites are on Liverpool Street, in Wandsworth, at Selfridges and also Flat Iron Square in the City.