ONE WEEK ONLY
TUES 18 – SAT 22 AUGUST
Hsuan Yang is a Taiwanese chef from Taipei who has spent more than a decade cooking professionally across Taiwan, Germany, + the UK. After working as a Research & Development Chef at BAO, Hsuan now develops her own culinary projects through pop-ups.
Her cooking draws on the flavours and food memories of her hometown, reinterpreting Taiwanese cuisine through contemporary techniques and seasonal British produce while staying true to its origins.
Through her work, Hsuan hopes to introduce guests to Taiwanese food beyond familiar stereotypes, creating dishes that are thoughtful, personal, and rooted in both tradition and curiosity.
Full menu available throughout the week, Tuesday to Saturday, PLUS the £25 set menu on Weds (2-courses and a drink for £25).
Bookings are open, and advised, walk-ins are welcome.
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THREE WEEK RESIDENCY
TUES 25 AUG – SAT 12 SEPT
Rice Paddy focuses on the food of northern Thailand - bold, flavoursome and fresh. Having completed a long-term residency at the Peckham pub, The White Horse, Rice Paddy joins us for a three week exploration of the food he loves best.
Cooking over coals, menu highlights include: Trout Crudo, marinated in an orange nam jim dressing and topped w/ trout roe; the Beef Laab - the Thai take on a beef tartare, served w/ an egg yolk that has been cured in fish sauce, and served w/ fresh herbs and puffed pork skin; the Watermelon Salad w/ a tart pla ra dressing; the BBQ Mackerel; and the Ox Cheek Curry toped w/ peanuts, pickled garlic and fried ginger.
Full menu available throughout the week, Tuesday to Saturday, PLUS the £25 set menu on Weds (2-courses and a drink for £25).
Bookings are open, and advised, walk-ins are welcome.
