Arriving hand-in-hand with the limited-edition fried chicken (albeit for an extra £1.50 each) were four fantastic Thai dipping sauces.
We practically lost count of how many brilliantly complex dipping sauces we had during our week's food safari around Vietnam
, and it's fair to say we've only really scratched the surface in terms of Southeast Asian condiment opportunities for the UK market. Pioneers such as Smoking Goat continue to blaze a trail, with their Chicken Shop's dip line-up comprising Nahm Prik Lemongrass, Jaew Tamarind & Smoked Chilli, Nahm Jim Green Chilli, and the ambiguously named Hot Sauce.
Pictured is the Nahm Prik Lemongrass, which delivered a floral, tangy spin on the Thai chilli sauce made of fermented shrimp paste, chillies, garlic, and lime juice. And the Jaew Tamarind option - a wicked smoky/spicy Nam Jim Jaew powered by fish sauce, tamarind paste and Thai chilli flakes.
You're absolutely right: the Insights Lab is edging towards a proper deep dive of new wave Asian condiments, dips and sauces. Watch this space.