ABOUT
a note from Chef Phankri Bey, Executive Chef
This menu tells the story of how Chinese cuisine continues to evolve. You'll find classics—but with a twist, shaped by both tradition and curiosity. My cooking draws on Chinese, French and other global techniques, allowing flavor and texture to guide each dish rather than rules alone.
l invite you to expect the unexpected—to come with an open mind, explore bold fermentations, and taste ingredients that reach beyond China, from regions where Chinese food has influenced or been reimagined over time.
Every plate is a reflection of how heritage meets innovation—familiar, yet new.
THE UMAMI UPSTAIRS
Upstairs, at No. 16, Asian Umami plates offer layered, balanced flavours—curated with precision and intent, it balances fire & umami, acid & crunch—moving from delicate to daring with intention. Ingredients are treated with clarity and reverence, while regional accents are folded into new compositions. This is Asian cuisine not as fusion, but as evolution—led by technique, shaped by memory and always finished with edge.
