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// 8 LONDON LOCATIONS //

'A Journey Through Malaysia' five-course menu 
& a complimentary Shanghai Mule cocktail
made with seasonal British produce, 
alongside paired wines & cocktails 
 • £49 per person •

MENU

'A Journey Through Malaysia'
FIVE COURSE SET MENU
Menu items may change based on ingredients availability & seasonality.

Hinarva Ginapan
Scottish trout marinaded in lime, soy, onion & coriander or pickled Nameko mushroom (vg), pickled cucumber, micro coriandor, garlic flower & bambangan fruit. A Cantonese-style raw fish salad, shared with the entire family on the 7th day of the Lunar New year.
Wine ~  Camel Valley Atlantic Dry 2019 (Cornwall)

Nasi lemak (v) or GadoGado (vg)
a Malaysian national dish, reinvented as a Scotch egg and using coconut rice, Clarence Court egg, leek sambal & peanut OR Gado- Gado (vg) a warm salad made with seasonal English vegetables served on a bed of satay. 
Wine ~ Westwell Ortega 2018 (Kent)


Tao yu bak with mantou
braised pork belly 'tau yew bak' OR braised shiitake mushroom (vg), pickled chilli, shallot & sesame, in a Chinese steamed rice bun 
Wine ~ Whitehall Nethercote Hill 2018 (Wiltshire)

Curry chee cheung fun
chicken curry OR veg broth (vg), mousse of cod OR tofu (vg), rice noodles, fried okra & aubergine, sesame seed
Wine ~ Chapel Down Rosé 2020 (Kent)

Lepis Legit
Thousand-layer cake served with kaya coconut cream and mixed seeds, baked by master Malaysian pattissier Foodie & The Beast. Ask your server about our dessert wines

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OPTIONAL EXTRAS

+ 6 handmade dumplings  £12
Locally-reared pork & cabbage jiaozi or Onggi's kimchi & chive potstickers (vg)

+ Four 100ml paired English wines (courses 1-4)  £30

Shoreditch 21-29 May  Muswell Hill 9-10 July 
 Primrose Hill/Belsize 23-24 July Highbury/Finsbury Park 30-31 July
Highgate/Archway 6-7 August Clapton 13-14 August Crouch End 20-21 August 
Stoke Newington 3 Sept


ABOUT THE CHEF

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.