MENU

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

Hinava Ginapan
Scottish trout cooked in lime, pickled shallot, coriander, ginger and birds eye chilli.
Hinava is a traditional Kadazan-Dusun dish from East Malaysia, often served during the Kaamatan Rice Harvest Festival 
Wine ~  Camel Valley Atlantic Dry 2019 (Cornwall)

Nasi lemak Scotch egg.
a Malaysian national dish, reinvented as a Scotch egg with coconut-infused rice, Clarence Court egg (V) or tempeh (VG), and charred leek sambal 
Wine ~ Westwell Ortega 2018 (Kent)

Tao yu bak with mantou
braised pork belly with shiitake mushroom OR braised shiitake mushroom and seasonal green (VG), served in a steamed Chinese bun
Wine ~ Whitehall Nethercote Hill 2018 (Wiltshire)

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

Rum Baba
with Panda cream & orange
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

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

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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.