Hillside Thai in Richmond (Red Lion Street).
Bright, cheerful room. Serene, dignified waiter. Christmas shoppers scrabbling past the window with their bright bags of crap.
#4 Kanom Jeeb – Steamed dumplings. Pork and prawn (probably not kosher then). Delicate. Served in a basket. Wilted sprig of coriander. Two sauces for dipping: a thick, sweet soy and a bright red thing that made my head sweat.
I've never met a dumpling I didn't like. I even love the word 'dumpling'.
#20 Tou Hou Tod – Deep fried blocks of bean curd, each just big enough to subsume a small matchbox car. Nicely stacked on a plate alongside a carrot flower and a real orchid blossom (surely they must re-use these). The sauce: peanut and plum (like an Indonesian or Malaysian Satay sauce).
After a few minutes the batter on the tofu blocks was getting soggy from the steam. Still a nice soft, warm substrate and a thoroughly efficient vehicle for the sauce.
With a small bottle of sparkling: £12.50 + tip.
I recommend this place.
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