The story
Thao Thao brings Vietnamese cooking to Margate through a compact kitchen run by chef Nathalie Nguyen. Her French-Vietnamese heritage guides a menu built entirely around family recipes passed down through generations. The Good Food Guide recognised this approach when they awarded the spot a Local Gem title last year. Every dish arrives prepared with quiet precision rather than unnecessary flair.
The dining room focuses on one-plate grazing rather than multi-course sequences. Guests frequently order the rice vermicelli salad topped with soy-roasted aubergines for its refreshing crunch. Lemongrass chicken served alongside jasmine rice, fish sauce, pickles, and chilli oil offers another reliable choice for those who prefer heartier bowls. These Vietnamese plates stay focused on balanced textures and bright herbs.
The pint-sized venue sits quietly near the edge of the old town, creating a cheerfully casual environment for quick meals. Sunlight fills the narrow dining area during warmer months when customers take takeaway báhn mì sandwiches to eat along the shore. Soy tofu and five-spice pork belly fill the bread slices perfectly for portable lunches. A glass of cà phê sữa accompanies most orders to finish the meal.
Recognition
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