AngloThai

A New Axis for Thai Cooking in London

Marylebone's residential streets carry a particular register of London restaurant culture: less theatrical than Mayfair, less scene-driven than Soho, attentive to the kind of diner who knows what they want before they arrive. Seymour Place, where AngloThai occupies a ground-floor room at numbers 22 to 24, belongs to that quieter current. The tables are made from Chamchuri wood, sourced and crafted by artisans in Chiang Mai, which signals something immediately: the material decisions here have been thought through with the same care as the sourcing decisions on the plate.

London's Thai restaurant market has, for years, divided between neighbourhood staples running familiar menus and a smaller cohort of kitchens that treat Thai cuisine as a serious reference point rather than a delivery format. Farang, Kolae, and Long Chim each occupy different positions in that second category. AngloThai enters with a distinct structural argument: that the Thai-British axis, when applied with rigour rather than novelty, can produce a restaurant that earns Michelin recognition three months after opening. It did exactly that, in November 2025.

How the Menu Is Built

The architecture of the dinner menu is the clearest indicator of how AngloThai positions itself. Nine courses at £110 per person is a price point that places it below the three-star bracket occupied by Restaurant Gordon Ramsay and The Ledbury at ££££, and broadly in line with London's one-star tasting-menu tier. Within that tier, the format is deliberately progressive: not a series of independent dishes but a structured sequence designed to move through flavour registers.

The sourcing logic is embedded in the menu's design rather than bolted on as a talking point. Ingredients come from across Britain, including from the family farm of co-founder Desiree Chantarasak, whose wine list runs alongside John Chantarasak's kitchen. The crab referenced repeatedly in critical notices is Brixham crab, served with caviar and coconut ash cracker, a construction that uses British coastal produce as raw material and Thai technique as interpretive frame. Venison appears with similar intent. These are not British dishes with Thai garnish, nor Thai classics with local substitutions; the menu logic treats both traditions as equally active inputs.

This approach has direct precedent in Bangkok's more considered kitchens, Nahm and Samrub Samrub Thai both demonstrate that Thai cuisine at the formal end rewards structural rigour, but the British sourcing dimension gives AngloThai a specific identity that neither Bangkok nor the broader London Thai category occupies in quite this way.

Speed to Recognition and What It Signals

A Michelin star awarded three months after opening is not routine. The Michelin Guide cited "wonderful spicy food, beautifully presented and with excellent service". For context, the restaurant began as a pop-up before opening its permanent site. The star did not arrive as a surprise to anyone who had tracked the pop-up trajectory; it arrived as confirmation.

London's current one-star landscape in the modern tasting-menu format is competitive. The kitchen's half-Thai, half-British heritage, John Chantarasak's biographical background, functions here not as a personal narrative but as a structural credential: it explains why the menu can operate simultaneously inside both culinary traditions without the joins showing. That dual fluency is the thing the Michelin inspectors were responding to, and it is the thing that separates AngloThai from restaurants that simply borrow Thai flavour profiles as seasoning.

The Lunch Format as a Different Entry Point

The six-course lunch at £55 per person deserves separate attention. Tasting menus in London's Michelin tier frequently offer abbreviated lunch formats, but £55 for six courses at a newly starred address represents a meaningful price differential. For readers who want to assess a kitchen at this level before committing to the full dinner experience, or who simply prefer a lunch format, the midday service provides access to the same sourcing logic and menu philosophy at roughly half the dinner price. It is the more practical route into a restaurant that, given its post-star profile, will require advance planning regardless of which service you book.

AngloThai sits on Seymour Place, W1H 7NL. In the context of the broader Thai dining tier in London, it also warrants comparison with Plaza Khao Gaeng and Poppy's, both of which occupy different positions in the city's Thai category.

Planning Your Visit

AngloThai is at 22 to 24 Seymour Place, London W1H 7NL, within walking distance of Marble Arch and Edgware Road stations. The dinner menu runs to nine courses at £110 per person; the lunch menu offers six courses at £55. Desiree Chantarasak's wine list runs alongside both services. Given the Michelin star and the restaurant's pop-up following before the permanent opening, booking several weeks ahead is advisable. The Google rating sits at 4.7 across 294 reviews.