Talad Thai

320 Upper Richmond Road, London, SW15 6TL - View on a map
Telephone: 020 8789 8084

Details
Overall 5.0
Food 4.0
Service 6.0
Atmosphere 5.0
Value 5.0

your comments review this restaurant and win a bottle of champagne

I returned here after three years and I every dish was average at best. We dine frequently at the Amaranth in Earlsfield, to which we are closer. similar prices but way nicer food.
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Overall rating 5 stars
Food 4 | Service 6 | Atmosphere 5 | Value for money 5
Monday, April 20, 2009

This place is just fantastic. Very down to earth great authetic Thai food served well and amazing value.

I love this restaurant and have been, on average, rwice a week for the last 5 years.
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Andrew Smith
Overall rating 9 stars
Food 8 | Service 9 | Atmosphere 8 | Value for money 10
Monday, June 23, 2008

being thai i think i know what good thai food is about . as a local i regularly order take away from here but under one condition! it has to be the sister of the owner who cooks it or else your food could be rather disappointing. that is my only advice.
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malee
Overall rating 8 stars
Food 8 | Service 7 | Atmosphere 7 | Value for money 9
Monday, July 30, 2007

Just to say that after eating here regularly for many years and recommending it, I went back after being out of the country for some time last week. Sad news I;m afraid!! The crispy chilli fish was absolutely AWFUL, tiny overcooked pieces of very inferior fish swamped in "chinese style" sticky gloop with piles of bulking out veg! Really not good guys... come on! Also I thought that the protions sizes had got smaller...the curries were well executed but were in tiny bowls...I just felt that it was not quite as good as it has been...watch out talad, there are other good places catching up! Remember lots of people regularly travel in thailand with work or business, you can't bluff us anymore..we know what the real stuff looks like!!
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Deano
Overall rating 7 stars
Food 6 | Service 8 | Atmosphere 6 | Value for money 8
Saturday, March 03, 2007

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@AndyLynes - Have used ours twice and found it much the same as tomato puree. Perhaps we've missed a trick?

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