Just off Lark Lane, Little Clove Kitchen has been open for just over a year but has already earned an impressive accolade and a loyal following. The small restaurant sits between a local mini-market and a security alarm business along Aigburth Road. There is no attempt to create a theatrical sense of being 'transported to Thailand' upon walking through the door. It does not feel gimmicky, and owners Isaret Pongop and his wife Sipapar Lekdee likely do not want it to.
With no more than 10 tables, Little Clove is intimate enough that diners can hear Scouse accents around them. This, alongside a window seat with the constant stopping and starting of cars at the nearby traffic lights, serves as a reminder that the restaurant is still firmly in Liverpool's L17 postcode.
Good Food Guide Recognition
Every year, The Good Food Guide, often described as the 'food bible', celebrates the very best of British dining. Its annual 100 Best Local Restaurants list shines a spotlight on independent venues across the country. The list is compiled from tens of thousands of public nominations, along with rigorous, anonymous inspections conducted by professional inspectors. For the first time this year, the list was ranked, and Little Clove Kitchen came in at number 30.
Before visiting, two things are worth noting. The first is that it is best to book in advance. Several customers were politely turned away after chancing their luck, despite a sign on the door stating, to the effect, 'We are fully booked this evening'. The second is to look up the menu beforehand. It is not an extensive menu, as the team prefer to focus on preparing every meal fresh on the day.
The Dining Experience
To start, the chicken skewers with southern sauce (£8.50) and the spicy chilli jam grilled prawn salad (£9.50) were both as expected, with the chicken absolutely dripping in sauce. For mains, the baked prawns with glass noodles (£18) and the grilled chicken Kari curry with pumpkin, sweet potato and tomato (£18) were ordered. The bowl of noodles was huge, leaving more than enough to scoop up with the £3 paratha flatbread once the prawns were finished. The dish also came with a spicy sauce on the side that packed serious heat.
The star of the show was the curry. The sauce, made from a yellow curry base and containing spices, was described as 'chefs kiss'. To finish, the meal ended with a Thai-style mango and pandan pudding, a sweet and creamy tropical treat.
Owner's Reaction
Chef Isaret previously told the ECHO he only wanted to make the Good Food Guide list, but never expected to place so high. When he received the news via email, he had to read it over a '100 times' to make sure he had got it right. The placement is fully deserved.
