Oriental Tapas Fusion Box

In early 1984 I was given the opportunity to represent Chef Michel Roux Snr along with British Airways to front a ‘Great Chefs of the World’ promotion at the Royal Orchid Hotel in Bangkok, a mind blowing experience with a repertoire of new ingredients and a whole new world of texture, aroma, balance & harmony of food.

In 1985, we again did the same promotion at the Marco Polo Hotel in Singapore, the food markets and street food in Newton Circus were beyond imagination, food cultures of Thailand, Malaysia, Indonesia, Korea, and Japan all combined on pavements with dishes I can still imagine and taste.

In 1989, as part of my sabbatical from Le Gavroche, I spent 12 months at the Paul Bocuse Ecole Hôtelière [Shizuo] Tsuji in Tokyo as a Student of Japanese Cuisine, and tutor of Classic French Cuisine, a food adventure beyond my dreams, I will never forget this experience and my fascination of Asian cuisines still burns strong and will never dwindle…..

Chef Prescott.

The Menu

Thai-style Soup
Delicate fragrant Thai-style soup with hints of Chilli and Lemon Grass enriched with Coconut Milk and finished with Coriander and succulent Crab Claw meat.
Allergens: Crustaceans, milk, celery

Prawn Crackers
Combination of Thai and white prawn crackers, with a warming Chilli & Red Onion Jam with a hit of Jalapeño and Lime.
Allergens: Crustaceans

Salt & Pepper Chicken Karaage
Japan’s favourite deep Fried Chicken with a hint of Garlic and Ginger, very tasty and moreish.
Allergens: Milk

Agemono Onigiri
Sticky Rice Balls filled with Chicken, Prawn and Shiitake Mushrooms, bound with Oyster Sauce, coated with Panko & Sesame Seeds and wrapped in Nori Seaweed. Served with a Sriracha Mayonnaise.
Allergens: Crustaceans, eggs, sesame

King Prawns
Jumbo King Prawns in an aromatic Ginger & Miso Butter with hints of Coriander, Ginger & Chilli
Allergens: Crustaceans, eggs, soya

Korean-style Pork Belly
6 hour braised Pork Belly, with Asian aromatics, and a delicious Korean Galbi BBQ sauce.
Allergens: Soya

Asian Slaw
Refreshing Asian-style Coleslaw of Red Vegetables in a delicate Sesame Dressing with Nigella seeds.
Allergens: Crustaceans, sesame

Asian Greens
Bok Choi and Sprouting Broccoli, tossed in Sesame Oil and Oyster Sauce topped with spiced dry Roasted Peanuts.
Allergens: Nuts, crustaceans, sesame, soy

Don’t forget the chopsticks!