Three menu talking points from lunch at Speedboat Bar, Soho

So, firstly, the deep-fried chicken skins (£5). Served cold in a small bowl, with around 6-7 pieces per portion, the skins were completely coated in this zingy 'zaep' seasoning which, if you go for a quick Google search, continues to stump even the most capable of restaurant reviewer.

While the staff at Speedboat Bar weren't keen on releasing the full recipe, the bottom line is that zaep seasoning is effectively Speedboat Bar's own rendition of the classic Thai 7 spice blend, with what we think is dried citrus peel (either lemon or lime) providing the sour element that works in tandem with dried and ground chillies to deliver a zing that lasts long on the tongue.

Hats off to Duncan Carpenter, JKS Restaurant's brilliant development chef and 'wok slinger', with authentic Thai chicken skin snacks (or nang kai thot) traditionally sporting seasoning blends unique to the Bangkok street food vendor that prepares them.

Having gone on a Monday around midday, we were able to attack Speedboat Bar’s ‘Lucky 9’ set lunch menu. Inspired by Thai culture’s appreciation for the number nine – deemed the luckiest of numbers – the menu is made up of four set options, each with three food components: a slimmed-down large plate portion, rice and a snack/side, all arriving on the one plate.

With a full-sized version of each main coming in at between £12 - £14 each, rice a standard £3, and the sweetcorn fritters (which appears on three of the four Lucky 9 meals) at £7.50; Speedboat’s set lunch menu really delivers on the perception of value for the consumer.

The idea of a bargain for lunch (or even dinner) can easily lead diners to a take a closer look at the drinks and dessert menus. It did for us, as we happily started our meals with two Thai iced coffees with coconut foam (£5 each) and polished things off with their already-famous 7/11 pineapple pie with taro ice cream (£8) to share.

That’s an exciting, engaging lunch for £18 each – top value for Soho.

Two of the four Lucky 9 lunch options are beef-based. The first is a tongue and tendon curry. And the second comprising hand-chopped short rib and brisket mince with holy basil, pepper, fresh red chillies, garlic, soy and fish sauce (or for those in the know, pad grapao neua).

Yes, we got them both.

The curry (pictured) was the standout of the two. It's based on a dish traditionally made by Chinese communities down Yaowarat Road in the Samphanthawong district of Bangkok, said to be 'the main artery' of the Thai capital's Chinatown.

Speedboat simmers beef tongues and tendons in a herbal broth before braising (or indeed stewing) them as part of a rich, silky red coconut curry, with Chinese curry powder a key ingredient.

"The curry is normally made with pork tendon in Yaowarat, and while its origins are Chinese, the curry powder and its inclusion is more complicated," Luke told us later on Instagram, hinting at a specific Thailand restaurant that inspired him.

His dish was just delicious – the tongue super soft, and the tendons easy-eating chunks of flavourful jelly. It even came with an optional ajaad relish of cucumber, chilli and red shallot in a white vinegar to cut through the richness.