Opening date for Fortune Fried Chicken confirmed

Harneet Baweja will launch Fortune Fried Chicken in May, serving Thai fried chicken in the bustling Old Spitalfields Market.

The kitchen will be led by executive chef Jane Alty, an authority in Thai cuisine and the founder of Peckham’s acclaimed Thai restaurant, The Begging Bowl.

Fortune Fried Chicken is the newest addition to HB Company, the restaurant group founded by Baweja, which includes Gunpowder, Empire Empire and Moi et Toi. Alty, on the other hand, has spent 25 years working in London’s most celebrated kitchens, including Bibendum, Racine and the Michelin-starred Nahm, where she worked under the renowned chef David Thompson. 

Thai fried chicken

Originating on the streets of Bangkok, fried chicken has become a staple across Thailand, with each region and family having its own version. Unlike battered chicken, Thai fried chicken is marinated overnight in a blend of soy, fish sauce, garlic and coriander. The chicken is then lightly coated with rice flour and slow deep-fried, creating a thin, crispy skin while keeping the meat tender and juicy.

At Fortune Fried Chicken, the chicken will be prepared in front of guests on traditional tamarind wood chopping boards, with the option to have it hand-pulled off the bone, topped with golden garlic and served alongside sticky rice and corn with som tam dressing.

The menu will also feature a chicken burger with som tam, sriracha mayo and cheese, served in a sesame seed bun and traditional pineapple pies. A selection of locally brewed beers, house-made lemonades and teas will also be available.

Located in Spitalfields Market, the red branding is designed to evoke the vibrant street food stalls of Bangkok. Fortune Fried Chicken will be available for both dine-in and takeaway, bringing one of Thailand’s best-loved dishes to the capital. 

"Every time I visit Bangkok, my first stop is always for Thai fried chicken," says Baweja. "Each vendor has their own take on it and I’ve spent years searching for the perfect version. After months in the test kitchen, we’ve perfected our recipe and Spitalfields Market feels like the perfect location to bring it to life.”

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