Kai

Desserts

All Desserts £21. Why are desserts at the start of the menu - particularly in a 'Chinese' restaurant where desserts are often seen as an after-thought? Desserts are about childhood and reuniting with the emotions we felt chasing after and finally catching the ice-cream van / motorbike / bicycle / tri-shaw (depending on where & which era you're from). It's about our past, the carefree joy of youth, our traditions and where we are from. We've therefore incorporated ingredients which are significant to the Nanyang region. As you may not be from South East Asia and in recognition of your childhood, we've also made sure that there's lots of chocolate everywhere. We hope therefore to persuade you to leave enough space by presenting the desserts before you consider your food. Desserts are arranged from 'Light & Fruity' to 'Rich & Decadent'

• Coconut, Lychee & Mango by The Beach

  Coconut parfait, coated with Araguani chocolate, light coconut & mango sorbets, fresh mango & lychee, lychee and wheatgrass jellies, sago crisp, caramelised rice crispies, lime zest and edible 'water bottle plastic' infused with kumquat. From memories of post-swim, afternoon picnics on the shaded boundary between the searing sand and the cool treelined grass verges of a South China Sea beach, feasting on tropical fruit & sipping ice cold juices

• Rita's Garden of Spicy Whispers

  Calamansi frozen posset, jasmine tea sorbet, citrus meringue candied pistachio with Szechuan peppercorn biscuit and rose water infused petals. Remembering evenings in my aunt's garden where citrus trees and scented flowers entwine with spicy gossip over cups of rose tea

• Pandan Creme Brûlée with Stolen Milo Powder

  Caramelised coconut blossom nectar, Malaysian Liberica coffee ice cream, 'Milo' chocolate powder and tuile. "Pandan is South East Asia's vanilla - fragrant, aromatic and used as the principal flavouring in the majority of desserts. The components of this dessert were inspired by the textures, flavours and habits of South East Asian cakes & desserts - Pandan flavours, South East Asian coffee using butter burnt liberica beans and the generous sprinkling of 'Milo' as a topping."

• Durian & Vanilla Soufflé, Salted Caramel

  Durian & vanilla soufflé, durian tuile, salted caramel sauce. Native to South-East Asia and regarded as the 'King of Fruits', its unique bitter / sweet taste comes for the soft layer surrounding the seeds within a hard, thorny exterior weighing around 2kg

• Chocolate Does Grow on Trees

  Valrhona chocolate fondant, sesame macaroon 'caps', hazelnuts, praline ice-cream, chestnut paste. From a dream one night of a mythical forest where chocolate grows from the ground and where vegetables, fruit and all things healthy grow no larger than the tiniest sprigs

Oprah's Contradiction

• Oprah's Contradiction£65.00

  Oprah once said, "You can have it all. You just can't have it all at once". I think we found a way in the form of a sharing dessert combining the best elements of our desserts into a single dish

Starters

Yee Sang

New specialties born from our tradition of eating raw fish salads called 'Yee Sang' during New Year celebrations with ingredients which symbolise long life, great fortune and good luck. These new dishes show the journey from the original 'Heritage' version to the new progressions, highlighting traditional Nanyang Chinese flavours & textures to bring blessings to the whole year

• Heritage Yee Sang with Salmon Carpaccio£23.00

  The starting point of staying close to traditional Yee Sang with salmon, shredded carrot & radish, plum sauce & onion dressing and the crunch of peanut & pastry"

• Sea Bass, Sweet Plum & Ginger Vinaigrette£23.00

  Sea Bass carpaccio, Yee Sang vegetables of shredded carrot, mango, lotus root, enoki mushroom, kaffir leaf, soy caviar, soy, plum & ginger vinaigrette, cashews

• Yellow Tail 'Kerabu'£28.00

  Yellow tail, crispy carrot ribbons, courgette, apple, red onion, chili shrimp 'kerabu' dressing, crushed peanut, kaffir lime, dried cuttlefish. 'Kerabu' is a dressing born from Nanyang seafood flavours - savoury air-dried shrimp with sweet, sour & spicy flavours using lime & chili

• Salmon & Yellow Tail, Sweet Chilli & Pickled Archar£28.00

  Cubes of Salmon, Yellow Tail, honey, soy & chilli, parsley, cucumber 'archar' pickle & sesame oil, Chinese rice wine

Appetisers

• Wasabi Prawns£36.00

  Mild wasabi mayonnaise, mango & basil seeds

• Cold Lai Mien Noodle with Enoki Mushrooms£23.00

  Crispy Enoki mushrooms, chopped coriander, spring onion, garlic, sesame, chilli, soy vinaigrette

• A Nest of Imperial Jewels£21.00

  Chopped prawns, mustard greens, butterhead lettuce wraps

• Lightly Seared Beef Fillet£29.00

  Soy vinaigrette, shallot oil & chopped coriander

• Canapes of Prawns on Toast£23.00

  With black & white sesame seeds

• Soft-Shelled Crab£21.00

  Chilli & shallots spiced batter, green mango

• Pork Belly 'Open Bao'£23.00

  Roasted Duke of Berkshire pork belly, 'char-siew' BBQ glaze, crispy Bao, pickled cucumber

• 'Chai' Lettuce Wrap, Plum & Lime Dressing£21.00

  Served with chopped cashews, sliced shallots, cos lettuce

• Braised Abalone

  Broccolini, Jus Reduction, Winter Truffles

  • Abalone (Whole)£128.00
  • Abalone (Half)£68.00

Soups

• Hot & Sour Soup£29.00

  We are particularly proud of our Hot & Sour soup recipe which has the added luxury of fresh scallops, king prawns and chicken. Please let us know if you have tasted a better version elsewhere

• Chilean Sea Bass & Spicy Miso£24.00

  The wonderfully luscious Chilean sea bass in a light 'miso-type' broad bean broth with an added Szechuan spiciness - just enough create a tingle in your taste buds

Duck

• Roasted Peking Duck in 2 Courses£108.00

  Course 1: In addition to the pancakes, cucumber, spring onion & the sweet 'duck sauce', our version is served with a dash of our signature chilli sambal made with red chillies, shallots and yellow bean. Restaurants have their own versions of Peking duck and we wanted to pay homage to chilli oil, a condiment which is a tradition of every table in London's Chinese restaurants. Course 2 (Served with your main course): Duck stir-fried with the classic combination of oyster sauce, shimeji mushrooms, asparagus and sugar snaps

• Aromatic Crispy Duck

  The most iconic 'Chinese' dish in the UK probably had its origins as a deep-fried adaptation of the more traditional Peking Duck. It may surprise you to hear that it is a British invention not widely available in the Far East. However, its incredible popularity has undoubtedly earned it a place as a genuine, authentic, Chinese classic. Our version of Crispy Duck also comes with lettuce to be used as 'wraps' with cucumber pickle condiment as recognition of the ball of lettuce symbolising wishes of "Life, Birth & Wealth" for the future.The lion dance often seen at Chinese NewYear always ends with the lion capturing and scattering a ball of lettuce to spread great fortune to all that are present

  • Whole£84.00
  • Half£48.00

Main Courses

Seafood

• Lip Tingling Sea Bass in Warming Hot Pots£43.00

  A home style cold weather dish served with slices of Chinese cabbage, coriander, rich spicy soy broth and a mild hit of lip tingling Szechuan peppercorn paste

• Roasted Chilean Seabass£62.00

  Caramelised marinade of full-bodied Chinkiang black vinegar syrup, mustard, soy. Chickpeas, shallots & ginger

• Whole Dover Sole 'Goujons'£75.00

  In light batter with fragrant 'crumbs' and sauce from curry leaf & chili

• Steam Sea Bass Fillet with Ginger & Spring Onions£43.00

  The benchmark for preparing fish in Chinese cooking. An inherent lightness from steaming, with a fragrant, savoury mix of soya sauce and shallot infused oil

• Tiger Prawns, Crisp Curry Leaves£39.00

  Dressing of lemon, chilli, Indian and Chinese flavours experienced during the great journey along the spice route

• Lobster & Lobster£46.00

  Our interpretation of the London Chinese restaurant classic - luxurious lobster oil drizzled over poached noodles, shallots & coriander cress and served with lobster cooked in the familiar Cantonese flavours of ginger & spring onions

• Nanyang Chilli Lobster£58.00

  Lobster, king prawns, scallops & crab-meat. Served with crispy Bao. The 'Nanyang' region describes the regions within the South China Seas where many trading Chinese communities settled utilising the local ingredients and influences to incorporate spicier flavours into the cuisine

Meats

• 18 Hour Slow-Cooked Pork Belly£31.00

  Marinated for 8 hour with five spice & garlic and slow cooked for 10 hours. Caramelised with soy, black vinegar & red wine and served with a light cucumber foam

• Soy & Honey Marinated Roast Lamb£31.00

  Lighty spiced with red chillies, shallots, garlic and coriander, root vegetable 'chip', Nanyang cucumber & carrot 'achar' pickle

• Black Pepper Beef (Scottish Fillet or Wagyu)£46.00

  Crushed black pepper, garlic flakes and sliced Chinese croissant

• Sweet & Sour Pork£29.00

  Undoubtedly the best known 'comfort-food' in a Chinese Menu which varies in style from one Chinese Community to the next. Our version is inspired by the original Nanyang Chinese version Served with pickled chillies, pomegranate seeds & tuile

Japanese Wagyu

• Thinly Sliced Gunma Wagyu [100g]£94.00

  Served with 7-spice salt OR cooked on Himalayan salt with a Soy, Garlic, Coriander and Chilli sauce. Both options served with Rice infused with Wagyu juices

• Gunma A5 Grade Japanese Wagyu£94.00

  Soft Egg, Soy, Golden Needle mushrooms & Vermicelli noodles in a spicy Ginger stock

Poultry

• Nanyang Chicken Cashew Nuts£32.00

  Corn-fed chicken, dried chillies, spring onions, cashew nuts, seaweed, dark soya sauce

• Spring Chicken & Szechuan Spicy Crumble£32.00

  Crumble mix of finely chopped shallots, garlic, soy, chili, spring onions, sesame, pickled chillies

Vegetables

• King Trumpet Mushrooms£25.00

  King Trumpet Mushrooms, morels, broccolini florets

• Taiwanese 'Purple Charm' Aubergines£23.00

  A light purple variety chosen for its lack of bitterness with red & green chillies and black bean sauce

• Asparagus£23.00

  Minced Garlic & Bird's Eye Chilli

• Broccolini£21.00

  Chopped garlic, shallot & lightly salted radish

Rice & Noodles

• 'Long Life Noodles' with Crispy Beancurd£23.00

  Served with morels, crispy beancurd, air-cured shiitake and coriander cress granish. The tradition of serving long, uncut, noodles symbolises the blessing of longevity and good health

• Poached Noodles with Lobster Essence£21.00

• Spice-Scented Fried Rice£14.00

  Chilli OR Ginger & Sesame Oil

• Steamed Rice

  • per person£6.00

Vegetarian

Appetisers

• Vegan 'Scallops'£21.00

  Seared trumpet mushrooms, shallots, leeks, babycorn, sugar snap, dressing of lemongrass, yellow bean, peanut & chilli

• Vegetarian Heritage Yee Sang£21.00

  From the traditional Yee Sang salad with beancrd sheets, shredded carrot & radish, plum sauce & onion dressing and the crunch of peanut & pastry"

• Cold Lai Mien Noodle with Enoki Mushrooms£23.00

  Crispy Enoki mushrooms, chopped coriander, spring onion, garlice, sesame, chilli, soy vinaigrette

• 'Chai' Lettuce Wrap, Plum & Lime Dressing£19.00

  Served with chopped cashews, sliced shallots, cos lettuce

• Wasabi 'Chai'£31.00

  Beancurd rolls with a mild wasabi infused mayonnaise alongside little cubes of sweet mango & basil seed. Sounds like a over-complicated mix of flavours? Fortunately, the result is actually simply, delicious and one of our clear customer favourites

• Aromatic Crispy Beancurd£42.00

  For too long have vegetarians been excluded from the experience of enjoying the iconic Crispy Duck. This dish is made with layered paper thin beancurd sheets served with soft pancakes

• Vegetarian Hot & Sour Soup£22.00

  Shredded carrot, sugar snaps

• Salt & Pepper Beancurd£22.00

  Japanese silk beancurd with a thin crispy salt, pepper & garlic crust

• A Nest of Imperial Jewels£19.00

  Chopped vegetables pan-fried with mustard greens and served on butterhead lettuce wraps

Main Courses

• Lip Tingling Abalone, Shiitake & Enoki Mushrooms in Warming Hot Pots£35.00

  A home style cold weather dish served with slices of Chinese cabbage, coriander, rich spicy soy broth and a mild hit of lip tingling Szechuan peppercorn paste

• 'Puffed Tofu', Dark Soy, Cashew Nuts£31.00

  Deep frying soft tofu transforms it to an airy & springy texture, perfect for soaking up a sauce of dark soy, dried chillies, spring onions, cashew nuts, garlic flakes & seaweed crisps

• 'Chai' with Black Pepper, Garlic Flakes and Sliced Chinese Croissant£31.00

• 'Chai' with Stir-Fried Vegetables£31.00

  Lotus root, asparagus, mangetouts, baby corn, wolfberries and cashews

• The Spice Route 'Chai'£31.00

  'Chai' scented with crisp Curry Leaves served with a dressing of lemon and Chilli. This dish incorporates the Indian and Chinese flavours experienced during the great journey along the spice route

• Ma-Po' Spicy Aubergines & Home-Made Tofu£31.00

  Our interpretation of the Legendary creation of Chef Chen handed down from the 19th. century. A spicy Szechuan dish of home-made beancurd & aubergines

Vegetables

• King Trumpet Mushrooms£25.00

  King Trumpet Mushrooms, morels, broccolini florets

• Asparagus£23.00

  Minced Garlic & Bird's Eye Chilli

• Broccolini£21.00

  Chopped garlic, shallot & lightly salted radish

Rice & Noodles

• 'Long Life Noodles' with Crispy Beancurd£23.00

  Served with morels, crispy beancurd, air-cured shiitake and coriander cress granish. The tradition of serving long, uncut, noodles symbolises the blessing of longevity and good health

• Spice-Scented Fried Rice£14.00

  Chilli OR Ginger & Sesame Oil

• Steamed Rice

  • per person£6.00