What they say:
Just the phrase ‘South East Asian street food’ is enough to get me onboard with Ekachai’s newest venue. Their fifth site after opening up in Wandsworth, Oxford Street Selfridges, Flat Iron Square and their original one in Liverpool Street, they've combined three different countries' street food to create one, tasty menu. Set up by two school friends who couldn’t find their favourite street food in London, Ekachai follows the Wok Hei way of cooking, which means ‘breath of the wok’. This is normally a measure of skill for chefs that’s all about imparting the flavour of the wok into dishes.