Second London restaurant confirmed for Andrew Wong
Andrew Wong is opening a second London restaurant this autumn. The chef and owner of A.Wong in Victoria has secured a two-floor site at Bloomberg Arcade in the City and it will be called Kym’s in honour of his parents’ Pimlico restaurant of the same name. Kym’s will serve contemporary Chinese dishes including slow-poached soy chicken, ginger relish and rice, and Yunnanese lemongrass salad, peanuts, lettuce, chilli and lime. The restaurant, which is due to open in September, will serve a traditional Chinese roast on Sundays.
Former Zuma chef to host a summer sushi pop-up at The Berkeley
Third generation sushi chef Endo Kazutoshi is opening a pop-up at The Berkeley hotel in Knightsbridge this summer. The former Zuma executive chef will create dishes from across his 20-year career and the 15-course (£150) menu will include lemon sole usuzukuri and Scottish scallop oshinogi. Available Thursday to Saturday evenings only for six weeks from July 20, there will also be a sake and wine pairing menu.
Theo Randall to open three new restaurants after Zurich success
Ex-River Café chef Theo Randall is rolling out his eponymous Zurich restaurant Theo’s Italian Kitchen with three new British sites. The new restaurants in Battersea, Aldgate and Newcastle are thought to be opening in existing hotels and the focus will be Italian staples. Typical dishes on the menu of the Zurich restaurant include duck agnolotti with porcini mushroom sauce, and slow-cooked lamb shoulder, carrots and peas, risotto bianco and gremolata. The launch dates of the UK restaurants are yet to be confirmed.
Ex-Bob Bob Ricard chef to head up kitchen of new kosher restaurant
Former Bob Bob Ricard head chef John Ellison will head up the kitchen of a new kosher restaurant in North London. Due to open on July 29, Tish in Belsize Park takes grand cafes of Europe as its inspiration and it will serve seasonal Jewish dishes. The restaurant’s general manager will be Yuri Horpinchenko, who previously worked at Scott’s and J.Sheekey. The all-day menu will include slow roast shoulder of lamb, Highland Burgundy potatoes and kale; crispy duck leg, red cabbage and cranberry jus, and rhubarb and rosemary pannacotta.
