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  • Over the last six months my team and I been all over the country

  • Checking out your best restaurant nominations

  • and tonight my search continues with another of the UK's favorite cuisines, Thai

  • Over the last 10 years Thai food has taken Britain by storm

  • Even the pub's are doing it now, but really top-notch authentic Thai restaurants are so hard to find actually chance, please

  • Thank you

  • I've eaten some great restaurants in Thailand, and I know that secret to authentic Thai food

  • It's all about getting that balance right between the sweet bitter

  • Hot sour salty flavors tonight's contenders and have to be at the top of the game to impress me from hundreds of tiny nominations

  • I've hand-picked my top two to go head-to-head for a place in the semi-finals

  • From son Andrews Scotland's Gulf and capital, it's Nam Jim. I

  • Just love to shirred you know, how good Thai food is I just very proud

  • They'll be fighting it out with a colossal Thai restaurant from the heart of London

  • Mango-tree, you are one son. Son of a I'm always fired up. I don't need Gordon sticker walking at me are some day. I'm ready

  • Nom Jim and the mango tree will be battling to prove they have what it takes to be my best Thai restaurant

  • For the first of three grueling challenges, I've dispatched 30 fervent foodies who descended each restaurant in turn and order on mass

  • First stop 50 miles north of Edinburgh its bonus and Andrews

  • This town is not only famous for his golf venue

  • But also Nam gym an amazing Thai restaurant is run by a dynamic duo husband and wife sandy and B

  • And they pride themselves on cooking authentic Thai cuisine today. I'm expecting nothing less than a hole in one

  • I'm gonna see anyone's cottage in the b8. No, sorry. Well husband. Sorry

  • The only Scot in the village

  • The first and only tyrant in st. Andrews nam jim's charm and authentic cuisine has taken the town by storm

  • It just simple, but perfect

  • Determine - while the locals bees even created and inspired signature dish using Scotland's national fair haggis

  • Face spicing it doesn't actually taste like haggis. It's a buy pork, isn't it?

  • That's delicious

  • What I love most about this place is there Jeff Abby. She's burst with energy. She's happy in her cooking

  • I'll stop happy and it shows in the food

  • Amazingly but you had never cooked professionally until she and her husband sandy openam Jim eight years ago

  • successful businesses all in the detail

  • We kind of try and be the best we can be we use the best ingredients from Thailand great service

  • We just won't do everything as good as a give it away. This is one the restaurants a huge following of celebrity golf fans

  • This is my Hall of Fame, that's a Tiger Woods's mother. Mr. Sean Connery here. Mr. Samuel Jackson

  • He just said thank you very much. Your food is wonderful. I was so proud

  • Now being Sandy's hard-fought reputation is about to be tested to his limits

  • My coach full of hungry diners are just around the corner. All 30 of them will expect a spotless meal in just two hours

  • I'm gonna be over everything not just the diamond but in the kitchen as well and as you know

  • I miss nothing. I'll be spotting everything

  • Manager sandy is in charge of keeping all my 30 diners happy penes team must explain these unique Thai dishes

  • One of the house specialities is the Thais Scottish haggis

  • We also make that with a vegetarian haggis, which is essentially pulses and nuts

  • Pea the orders are starting to roll now. Yeah

  • Yeah, as well as the haggis B's menu includes vegetarian jungle curry and tamarind up with Pak Choi

  • As fast as front-of-house send the orders through being her efficient type of guide on knocking out amazing food Thai cuisine

  • It's quick. It's not a long-winded style of cooking is done in a very fresh and sort of rapid way

  • Sandy the only bread on the team is the all-important link between the dining room and the kitchen

  • Are you at your weakest in here when they're speaking fluent?

  • I just kind of ignore what they're talking about like to see kind of what they're doing more than anything

  • So long it's a really weather of machine it's not a race to me the standards far more important, okay?

  • If the starters are anything to go by the standards don't seem to be a problem

  • Later on fire but at his hectic pace, it's vital that every member of the team is on top of every detail

  • This is the vegetarian wool

  • Sandy stop stop stop cocoa cream. There's no coconut cream on their nose mother

  • Before you take anything, you gotta tell her

  • Self-control here, isn't it? You're taking dishes. She doesn't know is John

  • One lamb cutlets as well guys, and that's all the start has done for everybody then

  • Sandy things all the starters are out but a quick scan of the dining room reveals. He's missed a whole table how

  • Sandy are you missing an order?

  • All the tables are taken here as front of house boss sandy should be all over this so that's that's all gone

  • No, that's all gone

  • Yeah

  • Smells nice contest

  • To see threes as opposed to see two

  • And you don't help Amazon you take food don't tell her where it's got it I'm just the fly in the ointment

  • Okay at last the missing table get their food

  • Okay, man cost me at all breathe whilst bees kitchen ramps up for the mains

  • Sandy's front-of-house team seemed more and more disorientated. We've got more waiters in here now than we have chefs

  • Do you know we're going sandy

  • Sandy looks a little bit. So lost there. Yeah, you know, but he comes in a little bit. Yeah, okay

  • So like this, we just like to like to be out right away

  • So you handle pressure better than he does?

  • Despite his confusion. Sandy's got nearly all the main courses and desserts out with 45 minutes to spare

  • And it's soon clear how he's done it

  • She's eating her - ser while I'm having my me pork

  • I don't think we expected that when we ordered it, you know woman you ordered. I thought you start

  • together

  • I'm sure it's best to serve the starter

  • Yeah cap

  • Main course cap and then dessert but we thought rather than somebody

  • Sit there eating what the partner has nothing for 20 minutes

  • It was less, you know for somebody to be eating at the same time

  • I know that's personally how I would prefer it. It does make sense

  • No, I agree. I'm seen it so far in the competition

  • Today being a kitchen team really have scored a hole-in-one. I

  • Went for the tie vegetarian highness which was really exquisite. The food was fantastic start to finish. It was delicious renal socks off

  • Worth waiting for with such fantastic food the wheat link here is clearly front-of-house. I

  • Spoken to the diners and not everybody enjoyed having their dessert and the main course at the same time

  • Dessert is a sort of sweet grand finale not to be eaten opposite a duck the saving grace today

  • Is that everyone loved the food?

  • That's for me the most important tine up get the service as good as a food in 99 percent of the way there

  • My best restaurant hit squad of 30 diners are on their way to the second toy restaurant battling for semi-final place in my nationwide competition

  • Just a stone's throw from Buckingham Palace is one of the most popular toy westerns in the capital it's mango-tree

  • To be here

  • Big destruction knock has been front of house manager of this huge 160 seat restaurant since it opened 10 years ago

  • I love manga 3. It's my baby. This is my life my inspiration

  • Even the kitchen is huge as well. How are you?

  • So nice to see a Englishman heading a Thai Kitchen

  • Way from I'm planning you have Thailand. Thank God for that

  • Hey check marks passion for Asian cuisine led him to work in Vietnamese and Japanese kitchens before coming to the mango tree

  • What we're trying to create is the essence of the Thai Street food served in an eloquent way

  • Is accomplished take on Thai cuisine attracts 350 diners at night on a busy weekend

  • By star restaurant, I really enjoy coming here is one of those places you can really trust

  • For mark, controlling such a vast operation is made harder by a less than ideal restaurant layout

  • With the kitchen and dining room on different floors, all the food is sent by left

  • These earpieces things like someone from the secret police

  • To coordinate food and service staff use radio headsets and if all else fails, there's always the phone. Yes coming right now

  • when a customer happy when a staff happy I

  • am very proud what I'm doing

  • With knots battalion of waiters and Mars Revere's food. This huge restaurant should find my first test at Donald

  • But every ration I've tested so far has struggle with my coach load of 30 dinars

  • Arriving in ordering all at once they'll expect every dish to be cooked to perfection

  • I want my diners to leave tonight, you know on cloud nine. I want their jaws on the floor really push it out

  • Yeah, and good luck

  • We got a new order to me income one chickens are tight

  • We're just going to do what we do best and that's the quality and the consistency of the food

  • You don't want to be complacent if they're thirsty pad thai there'll be 30 great pad thai

  • It's that simple

  • Mark has hand-picked a small selection of his most popular dishes for my guests tonight

  • including shrimp Tom Yum chicken, satay and tiger prawn pad thai

  • He's taking these Thai classics to a new level of sophistication

  • With truly authentic flavors and exquisite presentation, but upstairs front of house of discoveries made a big mistake

  • I

  • Know approach. I for this time all of the dish in here can be substitute to which carrion is not probably the soul

  • You don't need to worry about it

  • Knocks professionalism has carved a potential mutiny

  • Meanwhile the fish and meat eaters are loving their starters useful flavors complement each other

  • Amazing. I would definitely recommend

  • But there's a serious problem with one diners chicken, satay

  • The chicken Kurtis is seems quite fleshy inside and quite pink. It's absolutely yes. I

  • Waking up fuckers that we drank it will take another 5-10 minutes. I'm sure

  • You don't expect it from the top restaurant to ask my food to be sent back to the kitchen

  • New order one chicken satay well done

  • Overall your leave them

  • Both the chicken satay starter and the baby chicken main course a half cooked free service and finished off to order by kamyshev Nielsen on

  • This occasion. He's got it badly wrong heavy part cooks the chicken you want expected to go out? No

  • He's very annoying when we're dealing with the people that we are dealing with tonight

  • Mart's been quick to send up a replacement dish, but I want to see how well this lift system works

  • In my restaurants I can bark orders at my waiters over the pass

  • But here every dish that leaves the kitchen must travel up two flights of stairs by dumbwaiter - Mikey

  • Is his job to send the food to the right table?

  • What was that

  • Although should tell you what table is before they send the fucking thing though. Yeah

  • Don't know never what is coming in the legs. I can only guess seeing the foot and Perrier to the ticket

  • Ok, not they selling food, but no one's told me what table in terms of ticket

  • For this one. Yeah, so just set their diet

  • Please

  • Come on yes, there's always like this. Yeah. Fuck me. That's 430 kimochi was like was what 300?

  • Everything in the lift send it as service ramps up. The system is falling apart

  • Oh it sees the main it is yes, we wait

  • But most of the mistakes are picked up by the waiting staff before they hit their dining room what's wrong with that

  • You say nowt wrong. So I need I need this instead. Okay, send it down then. What's that? Right? It's not missing

  • Oh, I don't get a ticket for a Gaia but I go what table is it?

  • Set it down to you

  • This is crazy

  • What a mess lots of great food don't know where fast

  • So if you send me again table 38 they would take it they got the main cause already

  • That lift is busier than fucking Paris he own his knickers. Yes

  • Dad this list could be a nemesis you'll be given absolute total pain in the ass

  • He doesn't know what he's selling up there. It leaves here immaculate it goes up in the lift. They grab it out

  • It pisses down the side those diners are gonna get pissed off for that to me

  • It's nothing short of a miracle that all 30 diners eventually received the correct food

  • All loops lovely

  • Beautiful worth waiting for

  • I'm in heaven. I'm in heaven

  • But it seems once again this tables got a problem with that food

  • It's undercooked

  • After the earlier talk up with the undercooked chicken starter unbelievably it happened again, this is

  • To cook pasta, sorry. I said let me just take it back. I'm always afraid

  • To kill you just

  • Yeah on the bone just fuck

  • Diane come back walk

  • Mark is on the warpath

  • How's it possible? Huh? You know check any of them. I?

  • Mean look you're fucking pre-cooking them

  • Is it that hard?

  • Libby wants to eat raw chicken you

  • Huh

  • To my horror the true scale of the chicken scandal is only just unfolding

  • Definitely rule

  • Yeah, just this one that is to tell one more voice. No problems the same again

  • Now what?

  • Two more portion of chicken so they take a make sure it's well done this time. What's on that one? It's

  • The same time same terror yes, there it is. He's wrong I think yeah the thighs roll. Yeah

  • This is the last thing I expected from this incredible restaurant hf mark looks as shocked as me

  • This is what was talking about quality in the consistency, I'm the one who looks at Fran

  • Something that's almost renders it. Oh

  • Wait - firing. There's two two tables, but kind of messed it up

  • Fingers crossed for this one

  • This pieces of carrot, it's stunning. It's really really good. It's it's a very big difference from the last place I got

  • It's a credit to knock in the front of house team that the majority of Medina seemed unaffected by the Kaos

  • Service is amazing. So everybody good. They're really accommodating when I said I didn't like spicy food and stuff the part. I was really

  • Because there was a problem with the menu in the vegetarian our particular waiter has been absolutely wonderful with us really attentive

  • They take a great interest and to our experience here the military in the end. Most of my diner seemed happy, but

  • P'march has been one of the toughest nights of his career

  • Right west restarts. I

  • Know what you're capable of

  • You only have to read the comments - why this freshman is in this competition and the support you've got from customers is phenomenal

  • Then we're done is arrived. And unfortunately, they haven't had that same experience

  • That's where it hurts for me

  • Come back and come back strong

  • - nice

  • Throw all that away throw it all the way sick of looking at

  • Every time something isn't right. You know, I didn't take it very personally. There's no reflection that our team can't cook

  • Situations do happen. Sometimes it's how you rectify them is the most important thing and hopefully they

  • They don't happen again

  • Nom Jim and the mango tree have survived the coast trip now I want to meet up to review their performances

  • or so they think

  • They have no idea. I've been spying on them with the help of undercover diners who've been filming secretly

  • Simon Davis is a professional secret diner with an eagle eye for weak spots in restaurant food and service

  • Sarah Durden Roberson is a top food consultant who's been expertly dissecting menus food and service for years

  • I've asked them both to be demanding to see how the restaurants responding

  • This is just a bit too spicy for me. Could I order the chicken? I'd really like to have that

  • But I will get this one

  • First up is knob Jim

  • And the Mamba have to show them a front of house for Yasko that no one is prepared for

  • Unknown to both of you. I sent in a secret diner

  • That's very cool and this is what he saw good evening, I've got a table booked to name Duncan

  • That's the Thai haggis, thank you very much

  • That hang is it's a creative idea to farm that invented the spice levels perfectly pitched

  • It's the sort of thing that could set this restaurant a car from other Thai restaurants in the country

  • Actually loved it. And that kind of wow factor

  • my god, so chai glasses up the whites apply white a

  • Dear I just try a little bit I

  • Know I've never had Thai wine before the other one. It's gonna be like

  • You know, what am I gonna do with the photos

  • Okay, could we bring a bottle

  • What if it's not very nice wine, I won't want to drink it wow, that's not how we offer one service is it

  • something

  • No, that's a bit of a shock. Sorry. Yeah, okay

  • Okay

  • I