There's an interesting contrast at play at this W Hotel restaurant. As you might expect from a venue within the slick environs of this swanky Leicester Square hotel, it certainly looks the part, with dark wood, low lighting and – more often than not – a bit of glamour to the crowd. The food, though, takes its cue from the streets of south-east Asia.
Well, almost. Although tom yum soups, Vietnamese curries, spring rolls, crispy squid and cod with a Malaysian chilli sauce might be hawker food fare, the sushi, sashimi and grilled rib eye with garlic, coriander and sesame are more aligned with the sleek surrounds.
Sake leads a drinks list featuring cocktails, premium spirits and a selection of wines with a nose for heights. A decent number are available by the glass, though.
Imagine a wall of spices containing all the colours, flavours and fragrances of Southeast Asian cuisine. The restaurant's spice cabinet spans two floors, is 24 meters long and reveals every ingredient that chef Peter Lloyd and his team will need to create unique dishes. Regional fish sauces, curries and spices are tweaked to tantalising effect in signature dishes such as chicken samosas with coriander yogurt, black pepper shrimp with sun dried pineapple or cod with Malaysian chilli sauce.
For a limited time only, try out the Barley & Buns pop up downstairs! We're serving up tasty steamed buns which are generously filled, bursting with Spice Market-inspired fusion flavours including succulent soy-glazed short rib, apple and jalapeno, crispy soft-shell crab bun with Asian slaw and sriracha, and Malaysian vegetable, crispy garlic, ginger and sweet soy. Paired with a beer cocktail or craft beer of your choice - so refreshing!
The eclectic and intimate design is a result of gold mesh sliding screens, brass screen lanterns, jatoba flooring and cosy booths, a unique brass 'birdcage' spiral staircase and 600 custom-designed wok-lights.