Time Out rating:
<strong>Rating: </strong>5/5
User ratings:
<strong>Rating: </strong>5/5
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Time Out says
Fri Jun 22 2012
This funky little restaurant, long a Time Out favourite, is under new management – and we’re happy to report that standards have been maintained. The food is as good, and the service as solicitous as ever. Indeed, little seems to have changed: the acres of exotic Thai silks and Indonesian fabrics, the teak, incense, candles and little Buddha statues still cast their calming spell. ‘Champor-champor’ is a Malaysian expression that translates roughly as ‘mix and match’: an apt description of the menu, which combines cooking styles and ingredients from throughout East and South-east Asia. Many dishes have their bedrock in Thai-Malay cookery and there are a few western touches too, as in chicken liver and green peppercorn pâté with melba toast and mango chutney. This pick-and-mix style could easily go horribly wrong, but the cooking is brilliantly executed and the clever combinations really work. Seared scallops were cooked just-so, served with salty-crisp bits of bacon and sour-sharp apple – a great combination. Vegetarians are also well cared for; a spicy yellow young banana curry with turmeric had depth of flavour and a potent kick. Save room for the desserts such as chocolate and chilli cheesecake.
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