Giggling Squid in Chichester sits confidently in its handsome red-brick shell, a restaurant that understands the power of atmosphere as keenly as it does flavour. Flooded with natural light, softened by botanical prints and leafy flourishes, it feels less like a high street chain and more like a summer pavilion transplanted to the centre of town.
The room hums gently – families, couples, groups of friends – all drawn by the promise of Thai cooking that prizes balance, generosity and pleasure. Founded by Andrew and Pranee Laurillard and still rooted in Pranee’s Thai upbringing, Giggling Squid has grown impressively without losing its soul, and this Chichester outpost exemplifies that confidence.
We begin, as one should, with Thai Prawn Crackers. Often an afterthought elsewhere, at Giggling Squid their pale shells carrying the unmistakable savour of real shrimp rather than anonymous starch. Made with tapioca flour and seasoned with garlic, sugar, salt and pepper, they crackle pleasingly between the teeth before melting away, leaving a whisper of sweetness and sea. Dunked into sweet chilli sauce, sticky with sugar and sharpened with heat, they do exactly what prawn crackers are meant to do – awaken the appetite and signal that good things are coming.
We ordered the Chicken Satay starter from Giggling Squid’s children’s menu for our young Minipreneur. The skewers arrive lacquered and glistening, the meat having been steeped patiently in coconut milk, lemongrass and fresh turmeric. It looked so good we just had to take a little bite for ourselves. The grilling does its work beautifully, imparting a gentle smokiness while keeping the chicken juicy and tender. Turmeric lends warmth rather than heat, lemongrass a citrusy lift, while the coconut milk rounds everything out. The peanut sauce is rich and comforting, nutty and faintly sweet, with enough salt and spice to prevent it tipping into cloying territory. This is satay done with care – simple, balanced and deeply satisfying.
The Caramelised Pork Belly is where indulgence truly announces itself. Bite-sized cubes arrive glossy and dark, wok-fried with honey, chilli and tamarind until the fat renders and the edges turn sticky and crisp. The pork is soft to the point of surrender, its richness offset by tamarind’s sour tang and chilli’s gentle burn. Garnishes matter here: pickled ginger cuts through the sweetness, fried garlic adds crunch and savour, and a dusting of chilli powder lingers warmly on the palate. A side salad of peppers, jicama and spring onion brings freshness and crunch, preventing the dish from becoming overwhelming. It is gloriously moreish, the sort of plate that disappears far too quickly.
The Crispy Squid Bits are a tumble of deep-fried mini tentacles, their craggy coating crisp and light rather than greasy. There is a satisfying chew beneath the crunch, the squid retaining its sweetness and marine character. The seasoning is assertive but controlled, bringing warmth and spice without masking the natural flavour of the seafood. Paired with a dipping sauce that offers acidity and sweetness, it is just one of the many dishes at Giggling Squid that have been designed for sharing, though resisting the urge to hoard is no small challenge.
Then come the mains, and this is where Giggling Squid’s kitchen really leans into the depth, history and quiet confidence of Thai curry craft. These are dishes built not for show, but for satisfaction – slow-cooked, patiently layered and grounded in centuries of culinary exchange. Thai curries are famously lush and aromatic, their genius lying in the balance of sweet, sour, salty and spice, and at Giggling Squid that philosophy is fully realised. From royal court influences and Persian spice routes to the everyday comfort of coconut milk, peanuts and fragrant herbs, each bowl tells a story as much as it delivers flavour, richness and soul-warming generosity.
The Lamb Shank Massaman is a dish that demands both reverence and appetite. This is Thai cooking at its most opulent, a curry with Persian roots that found its way to the royal court in the 16th century and has been seducing diners ever since. The hearty shank has been cooked slowly until the meat collapses at the merest touch of a spoon. The sauce is thick, rich and perfumed, coconut milk carrying the warmth of cardamom, cinnamon and star anise, with nutmeg adding depth. Potatoes and carrots soak up the gravy, while crunchy cashew nuts provide textural contrast. Mild, sweet and deeply comforting, it is a curry that wraps itself around you, less fiery than many Thai dishes but no less complex. This is food to linger over, preferably with good company and no need to rush.
The Prawn Paneang Curry offers a different expression of Thai richness. Thickened with coconut milk and ground peanuts, the sauce clings luxuriously to plump prawns, its flavour layered with roasted cumin and coriander seeds. Lime leaves and shrimp paste provide that unmistakable Thai depth, while a gentle sweetness distinguishes it from a standard red curry. Silky and aromatic, it manages to be indulgent without heaviness, the prawns retaining their snap and sweetness against the creamy backdrop. It is easy to see why this curry is so beloved in Thailand – comforting, fragrant and quietly addictive.
Pad Thai, that most famous of Thai noodle dishes, arrives steaming and generous. Invented in the 1930s as a unifying national dish, it remains a masterclass in balance. At Giggling Squid, the rice noodles are slicked with sauce and tossed with tofu, beansprouts, sliced red onion and Thai chives. Crunchy peanuts add texture, while fish sauce provides the crucial umami backbone, savoury and faintly funky. There is sweetness, acidity and salt in perfect proportion, each mouthful nudging the next. It is a confident rendition of a classic, respectful of tradition while delivering sheer pleasure.
The rice dishes are certainly no afterthought at Giggling Squid. Tom Yum Fried Rice brings brightness and punch where the jasmine rice has been wok-fried with lime, galangal, chilli and soya sauce, each grain distinct yet lightly sticky. The citrusy sharpness of lime cuts through the richness of the meal, galangal lending its warmth, chilli adding heat without aggression. It is vibrant and invigorating, a dish that refreshes the palate even as it satisfies.
Anything but plain, Thai Jasmine Rice performs its quiet but essential role. Fragrant and softly steamed, with a slightly sticky texture and gentle sweetness reminiscent of pandan leaves, it absorbs sauces willingly, acting as both comfort and canvas. Good rice is often overlooked, but at Giggling Squid it is treated with respect, completing the meal rather than merely accompanying it.
Giggling Squid succeeds because it understands that Thai food is about harmony – of flavours, textures and atmosphere. From the botanical, light-filled room of the Chichester restaurant to the warmth of the service and the generosity of the portions, it delivers a dining experience that feels both celebratory and reassuring. This is food rooted in tradition but made accessible, indulgent yet balanced, and served in a space designed for connection.
Whether gathered around green banquettes with friends or tucked into one of the coveted birdcage tables for something more intimate, a dinner at Giggling Squid will leave you well-fed, warmed and already planning your return.
Giggling Squid Chichester
Unicorn House, 8 East Gate Square, Chichester PO19 1JN
01243 532163
www.gigglingsquid.com/restaurant/chichester
