Six by Nico will now deliver a taste of Bangkok meal kit to your door

With a six course tasting menu that changes every six weeks, Spring Gardens restaurant Six by Nico has become a city favourite since opening last summer.

Now, they’ve launched Home by Nico, with nationwide delivery – so you can get the restaurant experience in your own kitchen.

Priced at £60 and serving two, the meal kit contains a starter, main dish, two side dishes, a cheese course and dessert, plus a bottle of wine.

So what’s it like? We tried one to find out.

The idea of the menu, which will change monthly, is to take the diner on a journey around some of the world’s most amazing produce, foods and cultures, the kit explains.

There’s also a full vegetarian option available.

The first menu is inspired by Bangkok, and the everyday foods enjoyed from the abundance of street food vendors that line the markets.

On arrival, it’s evident that this is one of the most well organised meal kits we’ve tried. It’s all neatly packaged, with everything clearly labelled.

You can pop it in the fridge if you’re not cooking straight away, and it will keep for up to 48 hours – just keep the wine chilled in the fridge until you’re ready for it, and bring the cheese out of the fridge an hour before serving to allow the flavours to develop.

Apart from the film, the packaging is almost all fully recyclable, too, including the outer box and inner tray, the foam padding, cardboard food trays, garnish tubs, and the instruction booklet. The ice packs are reusable, too.

And the instructions are clear, laying out what you get in the box, what equipment you need (reassuringly little), and how to prepare each dish – as well as the allergens for each item.

The four Bangkok courses are all about bold, fragrant and fresh flavours: hot and sour Tom Yum soup to start, followed by Panang red curry with jasmine rice, crispy pork Pad Thai, and a cardamom and coconut toasted rice pudding garnished with tropical fruits.

The wine is a fresh, zippy Le Sentier Blanc with zesty citrus notes which matches the dishes well.

You begin by preheating the oven to 180°C, for the chicken to go with the curry. It just needs sticking on a tray for 20 minutes to heat through and crisp up the skin.

While that’s in the oven, we get on with the starter, which takes mere minutes.

The packet of soup and dumplings just needs emptying into a pan and heating through on the hob, before ladling it into bowls and garnishing with some of the Thai herbs.

Simple, yes, but the broth is packed with bold flavours, hot and sour and zingy with lemongrass and kaffir lime leaves. We love the plump prawn dumplings, too.

By the time we’ve eaten, the chicken in the oven is almost ready, and the vegetables (sweet potato and baby corn), sauce and pak choi just need heating through in a pan on the hob for a couple of minutes before spooning into a bowl and topping with the chicken and fresh herbs.

The accompanying jasmine rice can be steamed in the microwave in a couple of minutes, too, while the crispy pork Pad Thai salad is intended to be served cold so it just needs decanting into a bowl, dressing and sprinkling with the tub of crispy shallots and peanuts.

The chicken is tender with crisp skin, and the Panang curry is absolutely delicious, sweet, salty and mildly spiced with a comforting creamy, peanutty taste – a perfect balance.

Steamed in the microwave or over water, the jasmine rice is aromatic with lemongrass, lime leaf, green chilli and coriander.

The crispy pork Pad Thai salad with mooli and rice noodles is crisp and refreshing on the side, the Prik Nam Pla dressing sour, salty, sweet and spicy.

It positively hums with flavour.

Onto pudding, and the rice pudding just needs heating through in a pan and stirring.  You can stir through the salted bean curd caramel at the end or just dollop it on cold, and then you serve it in a bowl topped with the tropical fruit compote.

It’s outrageously comforting, rich and creamy with coconut milk and fragrant with cardamom, the salty caramel and sweet fruit adding another layer of interest.

And if you wanted to add in the cheese course, the Landana 500 gouda has been matured for 500 days in traditional warehouses in Woerden for a nutty caramel taste and rich buttery finish with a crystalline crunchy texture.

It comes with a box of crackers and a homemade pineapple and nigella chutney.

Equally, you could easily leave all this for another day.

This is an impressive kit: well considered, well organised, and needing minimal effort or equipment to get a restaurant quality feast.

We can’t wait to see what the next theme is.

Home by Nico offers four courses and sides with a bottle of wine for £60 including delivery, and serves two. The Bangkok menu is available to order here from HOME-X between Nov 18th – Dec 31st.