Where Is It? Busaba launched this week in the old Cafe Rouge site at the Printworks, facing the increasingly comely Exchange Square.
When I took over the business eighteen months ago coming to Manchester was my number one priority
Who’s Behind It? Founded in Soho in 1999 by one of the UK’s most prolific and bankable restaurateurs, Wagamama and Hakkasan founder Alan Yau, Busaba Eathai was snapped up by private equity firm Phoenix in 2008 for £21.5m with eyes for expansion. Six years later they'd quadrupled the number of restaurants in London (plus one in Dubai) and brought in battle-hardened, Ilkley-born gaffa Jason Myers (previously of Greene King, Byron and Jumeirah) to steer the good ship Busaba into the Northern terrorities with openings in Manchester and Liverpool later this year.
So What Is It? If you're the type of wally that uses terms such as 'concept' or 'eatery', you might describe Busaba as 'premium casual'. We'd rather call it a warm, well-designed, high-end yet affordable Thai restaurant chain with calamari so good it'll buckle your knees.
What They Say: "Busaba is a vision of modern Bangkok, founded on rituals, traditions, flavours, ingredients and methods, but with added layers of experience, presenting a new vision of Bangkok, away from the backpackers and the tuktuks, an exciting, engaging city with an exploding culinary scene." Adam Bowers, Marketing Director
"When people think of Thailand they think of Phuket and picture postcard beaches, what they don't realise is that Bangkok currently has one of the most thriving food scenes in the world. What you get with Busaba is the authenticity and tradition of Thai cuisine with a flourish of boundary-pushing modern Bangkok." Jason Myers, CEO
What We Say: Once you move past the cornucopia of Buddhist iconography, you soon realise there's some serious cooking going on behind the scenes at Busaba. With a menu originally developed by Michelin-starred Aussie chef David Thompson, owner of Nahm (recently voted the 22nd best restaurant in the world), later evolved by Executive chef Jude Sangsida - former chef to the Thai royal family - Busaba carries some serious pedigree.
How's It Look? Low-lit, warm and comforting - like stepping inside a Terry's Chocolate Orange.
Busaba's executive chef and cultural envoy Jude Sangsida
What To Order: "Everyone needs to try the Calamari," says Myers, "two Michelin-starred Masterchef judge Marcus Wareing recently named it as one of his top dishes to try in London. It's indescribable, beyond words. I'd also recommend some of the new stuff developed specifically for Manchester, like the grilled jasmine beef ribs."
"I'm into our tradtional Songkhla curry," says Bowers, "it was on the first menu we ever brought out and the flavours are just incredible. Obviously the pad thais are a huge seller for us too.
The famous calamari - it really is that good
Busaba pad thaiAnd Booze? Cocktails such as the Coconut Collins and the Guava Bellini sound suitably exotic, while beers come via Singha and Beerlao (from £3.90). Wine starts at £16.90 a bottle.
What Else? "When I took over the business eighteen months ago I made coming to Manchester the number one priority," says Myers. "There's a fantastic Asian community here and Chinatown is exceptional - perhaps better than London's.
"Some people have questioned our decision to open in the Printworks, but look at the development and investment around us: NOMA, Victoria Station, the Corn Exchange and Exchange Square. Ok so we probably wouldn't have opened inside the building, but this site is amazing - it's also our largest ever investment."
When To Go? Visit between 12-4pm Monday to Friday and get one small plate, one main and Thai tea for under a tenner. Can't knock that.
Busaba, Unit 1, Printworks, Withy Grove M4 2BS. 0161 6724640
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