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'Journey Through Malaysia Pt.II' 
five-course menu & complimentary KL Spritz cocktail
made with seasonal British produce, alongside paired wines & cocktails (opt.)

 • £65 per person •
*for the venue address, please go to respective location page below*


'A Journey Through Malaysia Pt.II'
View Vegan Menu HERE
Menu items may change based on ingredients availability & seasonality.

Popiah Spring Clouds
with Tamworth pork belly, sea grapes, celery, fried shallot 
Wine ~  (in development with our sommelier)

Hainanese Chicken Ballotine
from Heywood farm, marinated in ginger & scallion, grandma’s garlic chilli sauce, caramelised dark soy, served with puff rice
Wine ~  (in development with our sommelier)

Popo's Chilli Crab
with Devon crab, served on baked mantou
Wine ~  (in development with our sommelier)

Nyonya Mee Siam 
of grilled squid, fried vermicelli with XO sauce of dried scallops, British brown shrimp, mushroom, tamarind 
Wine ~  (in development with our sommelier)

Ondeh Ondeh (Malaysian mochi)
of plum, blueberry & coconut 

ADD-ONS (opt.)
save 10% by pre-ordering online

+ Rendang & Sardine puffs (4pcs, 2 types, to share)  £14
Of locally-reared ox cheek &  Cornish sardine, served with sambal rojak

+ Four 100ml paired wines (courses 1-4)  £32

*a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter


Highgate  3 Sept & 9 Sept 
Belsize Park  15-17 Sept Dulwich  23-24 Sept
Fulham  30 Sept-1 Oct Crouch End  14-15 Oct
Shoreditch  21-22 Oct  Muswell Hill  25-26 Nov
Stoke Newington  16-17 Dec


Chef Wong's cooking style is as multiplex as her life journey; taking her from India to Malaysia, Australia, Los Angeles and England. Soon after moving to London and whilst working as Sous Chef in Verden of Clapton, Wong fell in love with British produce, in season and from the best, craft British producers.

Wong's journey helped to forge her iconoclastic pan-Malaysian/Asian concept she's dubbed 'Rojak', which relives Malaysia's culinary melting point of Malay, Chinese & Indian food, but also borrows techniques and dishes from cooking along her route, with a grounding in seasonal, quality British produce.