MENU

'Siam-Burma' 
SIX-COURSE SET MENU
View Vegetarian Menu HERE
Menu items may change based on ingredients availability & seasonality.

Lahpet Delica pumpkin
jaggery glaze, crispy shrimp, cashews

'Larb’ tartare of venison
toasted rice, caramelised onion, emulsion, crispy shallots

'Tom yum' pollock
langoustine bisque, roasted salsify

Char Siu pork
‘zaab’ crackling, charred kale, anchovy butter, cucumber & apple

Pandan granita
quince compote, lime

Rum & pear rice cake
caramel crémeux, Thai tea-poached pear, rum

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

+ Burmese dumplings (4pcs - for two)  £18
Mussel mohinga & prawn, balachauang'

+ Four 100ml paired wines (courses 1-4)  £39

*assuming you're happy with your service, a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter

East Dulwich  5-6 December 2025  Mayfair  12-13 December 2025   
Walthamstow  19-20 December 2025   

ABOUT THE CHEF

Chef Robert Khaing joins table&candle to tell, through flavour and form, the story of a life lived between Thailand and Burma. A graduate of Imperial College London with a Master’s in Aeronautical Engineering, he began his career designing aircraft components - until the lure of the kitchen proved stronger than that of the sky.

Khaing went on to train in some of London’s most exacting Michelin-starred restaurants, including La Dame de Pic, Kitchen W8 and Angler, where he honed a craftsman’s precision and a quiet respect for detail, and it was his time at Plaza Khao Gaeng - a Bib Gourmand-awarded kitchen known for unapologetically bold Thai flavours - that anchored his understanding of Southeast Asian cuisine: vibrant, balanced, and deeply personal.

Now, through his truly iconoclastic menu concept 'Siam-Burma', Khaing joins table&candle to revisit his roots across six carefully composed plates. Each dish blends childhood memory with modern technique in a dialogue between past and present, precision and soul - all expressed in his unmistakably elegant style.