THE FOOD OF MACAU

 TUES 27 OCT–  SAT 7 NOVEMBER

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Chef Alexandre Ferro hails from Portugal, but has been cooking in and around London for many years, including stints at Brat, Bao, Manteca and - most recently - Hackney's Little Duck the Picklery. Gwei-lo is Alexandre's take on the food of Macau - an island off the coast of Hong Kong, which blends Cantonese and Portuguese flavours, with influences from Africa, Malaysia and Goa.

 

Gwei-lo does all of his butchery in-house, as well as making all sauces, stocks, charcuterie, pickles and ferments from scratch. Highlights from the menu include the Fried Chicken - a boneless chicken leg, twice-fried, and served w/ a mango hot sauce; the Roasted Delica Squash dressed w/ fermented green chilli dressing, and served w/ whipped pumpkin seed humus and toasted pumpkin seed 'dukkah'; Braised Lamb - a rich lamb mince ragu served w/ spring onion pancake and pickled radish; and finally - the Crab Claypot Rice - rice cooked in crab stock, and dressed w/ a brown crab meat emulsion, white crab meat, spring onions and herbs. 

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Two desserts: the Apple Parfait is a light, autumnal sweet, w/ apple roasted in brown sugar, served w/ green tea jelly, crunchy oats and a snow of apple granita. The Hong Kong French Toast uses brioche, sandwiched w/ black sesame spread, which is soaked in custard and fried so that it becomes crisp. This is served w/ evaporated milk and an extra dollop of sesame spread (the Hong Kong version of Nutella). 

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Full menu available throughout the week, from Tuesday to Saturday, with a £25 set menu available on Wednesdays. Bookings are open, and recommended.