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Highlighting March’s most promising London food launches, Something Curated takes a closer look at what to try, as well as the chefs and proprietors behind the openings.


NASI Economy Rice || Mandy Yin

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Recipe for Nyonya kuih ketayap 😋 These sweet Pandan Pancakes get their vibrant colour from fresh green pandan leaves, are filled with coconut palm sugar and dessicated coconut. At the restaurant we serve them with a simple custard and toasted coconut flakes 😍 Serves 4-6. . For the pandan juice (can be made a few hours in advance) .8 fresh pandan leaves, cut into small chunks . 200ml water . For the coconut filling: .240g palm sugar . 400ml water . 200g desiccated coconut . For the pancakes: . 150g plain flour . 1/2 tsp salt . 1 large egg . 150 – 170ml pandan juice (from first step) . 300ml coconut milk . 1 tbsp veg oil . 1. To make the pandan juice, blend the pandan leaves and water in a small food processor until smooth. Strain the liquid through a fine sieve, or muslin to extract the juice. 2. To make the coconut filling, dissolve the sugar with the water in a saucepan over medium heat. Once the sugar is dissolved, add the desiccated coconut and simmer on low heat covered for 12 minutes until almost all water has evaporated, and the mixture has the consistency of wet sand. Remove mixture from the pan and set aside to cool. 3. To make the batter, sift the flour and salt into a mixing bowl. Add the egg to the measuring jug containing the pandan juice, and beat. Then add the coconut milk, oil and stir. Whisk the wet ingredients gradually into the dry to make a smooth batter. Rest for 20 minutes. 4. Heat up a small shallow non-stick pancake pan over a low flame and grease with oil for the first pancake. Using a small ladle, ladle the batter just off centre in the pan, swirl to coat base to form a thin, even pancake. When the batter sets and or the edges are turning golden brown, flip and cook for a further 10 seconds. Should end up with around 15 pancakes of 20cm diameter. 5. Move the pancake to a plate and place a piece of greaseproof paper on top to avoid sticking. Repeat making more until batter is all used. 6. To make the final filled pancake, put 1.5 tablespoons of the coconut mixture just above the bottom edge of a pancake, fold the pancake over the filling, fold in the sides to enclose the filling and roll it up. 📸@gwhr3

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Following the success of restaurateur Mandy Yin’s acclaimed laksa concept Sambal Shiok, she is now opening a new Malaysian takeaway spot next door on Holloway Road, named NASI Economy Rice. It is positioned as a completely separate format to Sambal, dubbed by the creator as “a community-minded quick lunch and dinner option for students and local residents.” The menu is inspired by Malaysian economy rice stalls, offering stir-fries, braises, and curries, including nasi campur, and Malaysian chicken curry with potatoes.


Wildflower || Adrian Martin

Wildflower is the debut UK restaurant of chef Adrian Martin, housed in Camden’s new eco market on Buck Street. Situated within a shipping container, Wildflower rethinks fine dining with an intimate space that marries sustainability and refinement. The seasonally changing menus are inspired by Adrian’s Irish heritage and will focus on using locally sourced produce, with every dish championing a foraged ingredient. Wildflower will also make full use of Buck Street’s communal Garden Terrace, where they will grow herbs and greens to be used in the kitchen.


Six by Nico || Nico Simeone

Scottish-Italian chef Nico Simeone is launching a revolving restaurant concept on Fitzrovia’s Charlotte Street, named Six by Nico. The Glaswegian native proposes an ever-evolving six-course tasting menu that will change every six weeks, with each iteration following a different theme. No two menus will be the same, moving between diverse international-inspired dishes and off kilter concepts themed around a place, idea or memory. The new 80-cover space features cosy interiors designed by Glasgow-based interior design practice Severino.


Akoko || William JM Chilila

Fitzrovia is getting a new West African restaurant conceived by chef William JM Chilila. Located on Berners Street, Akoko, which means ‘time’ in Yoruba, offers an innovative menu combining British ingredients and West African spices. Having previously worked at Galvin at Windows and Orrery, Akoko is Chilila’s first solo project. The menu includes popular West African classics like smoked jollof rice, and grilled beef suya with caramelised onion and confit tomato, alongside more novel dishes like barbecued baby aubergine maafe and smoked goat consommé.


Larry’s || Matt Bushnell, Nicholas Balfe & Mark Gurney

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#Larrys #peckham #newopening #opendaysopennights

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Following the popularity of Salon and Levan, co-founders Nicholas Balfe, Mark Gurney and Matt Bushnell are set to open a new concept, Larry’s, in Peckham. Larry’s will be open all day, with an offering of coffee and fresh pastries for breakfast, hefty sandwiches inspired by New York’s Italian-American delis for lunch, and a brief and inventive menu of sharing plates for dinner. As with its sister restaurant, Levan, Larry’s is named after 1970s dance music pioneer and DJ Larry Levan, and will stay open late into the night, playing music from its vintage Celestion Ditton sound system.



Feature image via Nico Simeone

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