The Times
Charlotte Ivers raved about the brilliant Malaysian cooking delivered by a bunch of “talented south London hipsters with shaggy mullets and studied moustaches” at a diner that has just moved (to Charlotte’s slight regret) from a tiny byo “tin can” of a room beside a pub into larger premises, now with a licence to serve alcohol.
Dishes included mee goreng noodles “so deep and rich it’s like eating squid ink pasta”; rendang daging beef curry that is “a sticky joy, so sticky it manages to remain in a self-contained dome on the plate”; and a sago dessert that is “one of the most bonkers things I’ve eaten. Bright green tapioca, some sort of very sweet red berry sorbet, more coconut milk. Mad. I adored it.”
The drinks, too, are “fabulous, bright and extravagant. Get the bandung gumbira with rose syrup and condensed milk — deep pink, rose petals scattered on top. A drink for the gentleman comfortable in his masculinity”.
Charlotte Ivers - 2025-05-11
Drinks
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