Perhaps no restaurant better encapsulates the current dining zeitgeist than 80/20. Its name alludes to its ethos: the kitchen aspires to use at least 80% locally sourced ingredients in its dishes, from pickles made in-house to meat procured from local artisans and vegetables bought at the market down the road. The food, meanwhile, turns Thai cuisine on its head. The flavours are traditional, but the creative presentation gives every dish an element of surprise.
