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| LaCartes Survey |
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What is Britain’s favourite European cuisine? |
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| Business User : |
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thangloie2 |
| Business Type : |
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Eat In & Takeaway |
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| Rating : |
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| Restaurant Name : |
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Thang Loi
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| Restaurant Address : |
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122 Kingsland Road
Shoreditch
London
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| Postcode : |
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E2 8DP
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| Web : |
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| Telephone : |
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020 7729 3074 |
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| Is Reservation Required ? |
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NO
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| Home Delivery : |
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No |
| Dial a Delivery : |
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| Click on the Menu picture and a pop-up window will appear with the restaurant menu : |
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| Cuisine Type : |
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| Regional Cuisines |
National Cuisines |
Oriental
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Vietnamese
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| Special Catering : |
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YES
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| Average Cost Per Head : |
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£
10
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| Service Charge/Cover Charge: |
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No
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| Seating Capacity : |
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70 |
| Outdoor Seating : |
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| Car Parking : |
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Off-street Parking |
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5 |
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| Feedbacks : |
| Michelle
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15-April-2007 |
just seen the review of this restaurant in time-out and decided to come here as we havent been to a Vietnamese restaurant before.
although we had to travel from Wimbledon but in the end it was worth coming.
we tried all dishes that were reviewed.
"Hanoi" spring rolls, char-grilled pork Bun Cha & La Vong grilled fish. all dishes were delivered with taste that couldnt stop us from eating, especially La Vong fish is my hot favorite.
Also, we tried "Banh Tom Ho Tay"-chef's special (recommended by a waiter) a sweet potatoes pancake with king prawns. The dish should be eaten as soon as it arrives at the table. The fried pastry is topped with red shrimps and is eaten together with dishes of spicy vegetables mixed with sweet and sour sauce.
it was my first time trying Vietnamese food and i must confess that its become my favorite cuisine
helpful staffs, great food and valued for money. Surely we will come back here not once
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| Steven-Linfield
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15-April-2007 |
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two weeks ago i brought a friend out for a meal, we were intended to go to the vietnamese restaurant that we ussually eat in Kingsland Road, However while walking along the road we noticed a newly opened "Thang Loi" and thought why not have a try. when reading the menu which is quite different from other Vietnamese restaurant nearby. the reason being is all dishes are traditional northern - the first northern vietnamese cuisine in London(discribed by a waiter) we ordered some "Hanoi" spring rolls - a fried imperial roll, with minced pork and vegetable. These are all rolled up with rice paper and deep fried and served with (nuoc mam) a mixture of sugar, nuoc mam, vinegar, chili paste, and some strands of sliced carrots. the taste was delicious the same that i had in Hanoi when been on honey moon with my wife few years ago. Also we tried "La Vong" grilled fish - sliced flesh of monkfish, marinated in galingale, saffron & flavoured with rice ferment- it was served on sizzling, slightly new version but the taste and the smell was "yummy" lastly, "Bun Cha" is the dish which was recommended - a combination of slied char grilled pork and grilled minced pork balls deep in fish sauce filled with carrots and kolhabi served with vermecelli and fresh vietnamese vegie. we were suprised when the bill came out, it is really valued for money as the bill came up just to £30 with no service charge to added to bills and also you can get a free bottle of wine when you spend over £25. couldnot get a better deal for a such exellent food and service nearby.
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| binhuk
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12-April-2007 |
One of Hanoi's best-loved dishes is cha ca - now also the name of a restaurant, and the official name of an entire street. At the original restaurant, called Cha Ca La Vong, foreign visitors have a note in English thrust in their hands, reading 'One Dish Only Grilled Fish'. A lit charcoal brazier throwing out intense heat is placed on the table, topped by a wok filled with bubbling oil containing chunks of turmeric-coloured fish. Onto this assembly the waiter loads generous handfuls of dill and spring onions
Thang Loi, a humble Vietnamese café, manages a credible version of cha ca - though the fish is served sizzling in a cast-iron Korean bulgogi dish instead of the table-top brazier. Otherwise, it's much the same - the chunks of fish soaking up the turmeric colour, the flavours still delicate. In the UK, fresh Vietnamese herbs are expensive, so far fewer are used - and rau ram ('Vietnamese coriander')or ngo gai ('sawleaf') are so rare that the English translations are either misleading or meaningless.
Bun cha is another classic dish you'll find at Thang Loi, originating from the restaurant called Bun Cha Dac Kim in Hanoi's Old Quarter. It's a big bowl of cold rice noodles, served with a bowl of char-grilled pork patties suspended in a broth that has a perfect balance of flavours: salty fish sauce, lime juice, sugar, water, some black pepper. Thang Loi's version is also fairly faithful to the original-The traditional accompaniment is Hanoi spring rolls, cut into sections, so you can see the filling of ground pork,grated taro,shreds of seafood,and some vermicelli, garnished with fresh kinh zoi (green perilla leaves).
These are just three classic north Vietnamese dishes from a menu listing scores, including Mekong catfish cooked in a clay pot, shredded kohl rabi salad, sizzling eel, flash-fried goat, and stir-fried frog with betel leaves.
Guy Dimond
Time Out London April 2007
http://www.timeout.com/london/restaurants/reviews/10632.html
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| binhuk
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12-April-2007 |
One of Hanoi's best-loved dishes is cha ca - now also the name of a restaurant, and the official name of an entire street. At the original restaurant, called Cha Ca La Vong, foreign visitors have a note in English thrust in their hands, reading 'One Dish Only Grilled Fish'. A lit charcoal brazier throwing out intense heat is placed on the table, topped by a wok filled with bubbling oil containing chunks of turmeric-coloured fish. Onto this assembly the waiter loads generous handfuls of dill and spring onions
Thang Loi, a humble Vietnamese café, manages a credible version of cha ca - though the fish is served sizzling in a cast-iron Korean bulgogi dish instead of the table-top brazier. Otherwise, it's much the same - the chunks of fish soaking up the turmeric colour, the flavours still delicate. In the UK, fresh Vietnamese herbs are expensive, so far fewer are used - and rau ram ('Vietnamese coriander')or ngo gai ('sawleaf') are so rare that the English translations are either misleading or meaningless.
Bun cha is another classic dish you'll find at Thang Loi, originating from the restaurant called Bun Cha Dac Kim in Hanoi's Old Quarter. It's a big bowl of cold rice noodles, served with a bowl of char-grilled pork patties suspended in a broth that has a perfect balance of flavours: salty fish sauce, lime juice, sugar, water, some black pepper. Thang Loi's version is also fairly faithful to the original - but, again, with a paucity of herbs. The traditional accompaniment is Hanoi spring rolls, cut into sections, so you can see the filling of ground pork, grated taro, shreds of seafood,and some vermicelli, garnished with fresh kinh zoi (green perilla leaves).
These are just three classic north Vietnamese dishes from a menu listing scores, including Mekong catfish cooked in a clay pot, shredded kohl rabi salad, sizzling eel, flash-fried goat, and stir-fried frog with betel leaves.
Guy Dimond
Time Out London April 2007
http://www.timeout.com/london/restaurants
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