Little Clove Kitchen

Beautifully balanced, nuanced and authentic Thai cooking showcasing the chefs skill, passion and deft touch all at very reasonable prices. I ordered the peanut brittle and pork salad which I was told is their most popular starter. After eating it there was no surprise as to why. The pork was sweet and succulent with the dish providing a slow build of controlled heat throughout. Fresh mint added lightness with the peanut brittle contributing a nutty crunch and texture balance. The dish was brought together by the addition of strawberries and raspberries. Looking at the dish before eating, I was concerned that these berries would cause the overall taste to be too sweet but they tied the whole plate together and showcased the chefs skill in balancing spice, salt, acid and umami as well and a confident control of texture transparency. If I had one criticism it would be that I could have taken a little more chilli heat but that’s personal taste. A fantastic opener. For main I had Little Clove’s signature dish of Sea Bass curry with pineapple. This was stunning. The depth of the sauce was remarkable and showcased the home made curry pastes. Again the balancing of flavours showed a very high level of skill and touch, to the point where I found myself saying ‘Wow” on a number of occasions during the course. The flavours although big, were transparent with not one overpowering any of the others. A joyous expression of authentic Thai cooking. I had the one dessert on the menu, a Pandan which was simple, subtle and cleansing on the palate. Overall this is more than just a local gem, it is a fantastic addition to Liverpool’s restaurant scene and I can’t wait to go back.