Thai x Korean at Jang Restaurant

Saturday, 28 February, I’ll be cooking at JANG London for a one night Thai x Korean collaboration with their wonderful head chef Dana. This dinner brings together two culinary traditions that share a deep respect for balance, fermentation, heat, and punchy herbs! We have explored Korean and Thai cuisines and how they can work together to create a unique menu, shaped by the flavours and techniques that have defined my cooking for the past two decades, paired with Dana’s innovative Korean approach.

Menu

Miang of Ssamjang Crab
Betel leaf, ginger, cashew nuts, chilli, galangal, palm sugar

Grilled Baby Squid & King Prawn Salad
Mint, coriander, shiso, citrus chilli dressing, longan, lemongrass, pomelo

Main Course (Choose One)

• Fried Sea Bass with Four-Flavour Sauce
  Gochujang, green mango salad, crispy shallot, roasted rice, makrut lime leaves

• Gai Yang BBQ Chicken Thigh
  Marinated in soy, fresh turmeric and pepper, tamarind dipping sauce, tenderstem broccoli

Both served with shiitake dumpling soup and Korean rice.

Som Chun
Lychee, Korean pear in perfumed lemongrass syrup, yuzu granita, toasted coconut, crispy shallots

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Both cuisines are quite different but they both share a fresh, umami, fermented and herb driven complexity which compliments both, they create something that feels both familiar and entirely new!

If you’re curious about how two rich food cultures can intersect on one plate, this is a night not to miss.

Crispy Sea bass with 4 flavour sauce, sour green mango salad, Thai herbs & roasted rice