Get your foodie fix this summer with Mortimer House‘s exciting new Guest Chef series, kicking things off with British Malaysian chef Abby Lee of Mambow from 22-24th July
Following a line-up of highly acclaimed guest chef residencies in 2019 and 2020, which included Elizabeth Haigh of Mei Mei, Oli Brown of duck duck goose, ex-Hide head chef Luke Selby, Zoe Adjonyoh of Zoe’s Ghana Kitchen and popular Chinese restaurant Mao Chow – the team at Mortimer House are continuing their ‘friends of Mortimer House’ series, debuting with British Malaysian chef Abby Lee of Mambow from 22–24th July.
Drawing inspiration from her Singaporean and Malaysian heritage, in particular her grandmother’s family recipes, Abby’s food unites her love of unique and flavoursome ingredient combinations of tangy, spicy, herby and aromatic. With a diploma from Le Cordon Bleu in London, Lee honed her skills growing up in her family’s bakeries in Singapore and Malaysia before moving to Italy to cook at Michelin-starred Pashà Ristorante near the city of Bari.
It’s these experiences in Singapore and Malaysia that inspired her supper-club style menu for Mortimer House, with dishes such as Babi Chin, Sambal Belacan (£13)– braised pork belly in fermented soybean, alongside, Nasi Lemak, Ayam Goreng Berempah (£13.5) – Malaysian fried chicken, coconut pandan rice, fried anchovies, peanuts, fried egg and cucumber and Perut Ikan – Nyonya fish curry of grey mullet, clams and aromatic 7 herbs.
Guests can also devour a variety of snacks, including Spicy Nyonya Pickles (£5), Crispy Five Spice Pork and Prawn Rolls with Plum Sauce and Sriracha (£6.5) and Mix Salad of Prawn Fritters & Summer veg (£7.5). To conclude, Abby will serve a traditional Malaysian Sugee Cake (£7.5) for dessert, a fragrant cake made of semolina and almonds, topped with black sesame miso caramel and crème fraiche.
Following on from Abby’s residency is an array of talented chefs including this summer’s hottest underground pop-up chef, Whyte Rushen – previously of Brat, Scully St James and Kerridge’s Bar & Grill.
Over the last year Whyte has been spear heading a new guerrilla pop-up movement, making a name for himself across Instagram and beyond, cooking up a storm for his followers and creating the sell-out ‘Whyte Rushen Burger’ for a growing audience of foodie fans. Influenced by chicken shops and off licenses as much as he is by his Michelin starred background, his dishes are often fuelled by childhood memories and moments in his life.
On 22nd August, Whyte Rushen will be dishing up his signature street food style to the Fifth Floor but with an elevated, refined edge. His playful menu kicks off with a dish of Oysters and Monster Munchfollowed bya dish namedStamford Hill Estate featuring Wagyu meatballs, brioche, burger sauce, gherkin ketchup and duck fat fries. The evening ends with Off License – a dessert of flambe Basque cheesecake, crème fraiche, poached fruit and crunchies.
Later in August, Dalston’s much loved Angelina will be bringing their crowd-pleasing omakase and kaiseki tasting menus to central London. Known for their unique and distinctive flavours of Italian and Japanese cuisines, Angelina, which opened in 2018, is passionate about serving beautiful in-season ingredients, paired with the wines they love in a warm and friendly setting.
Angelina will be popping up at Mortimer House on Friday 27th and Saturday 28th August to serve their 10-course tasting menu. As a bank holiday special, throughout Sunday 29th August, Josh Owens-Baigler and his team will be trying out a repertoire of new dishes, cooking an all-day brunch at Mortimer House.
In September, Norwich based chef Daniel Farrow will cook a fine dining menu of plant-based ingredients sourced from Norfolk’s abundant landscape and coast. Daniel is Chef Owner of The Gatherers restaurant and bar in Norwich, which specialises in plant-based European cuisine and is focused on sustainability and locality.
Taking inspiration from the produce Daniel is passionate about, his 8-course tasting menu will showcase dishes such as Norfolk Beet, Strawberry and Radish Tartar, Porcini Farroto Arancini, Chestnut Mushroom Valoute with Black Truffle and Banana Blossom Taco, Heritage Tomato, Chimchurri, Pickled Shallots.
By reservation only throughout July to September, the Guest Chef series at Mortimer House is an initiative to showcase unique voices and talent across the food circuit.
Website: Guest Chef Series webpage: http://www.mortimerhouse.com/
How: Mambow (22nd and 24th July) ticket link: https://www.sevenrooms.com/experiences/mortimerhousechefseries/mambow-guest-chef-724051840
Where: 37-41 Mortimer Street, W1T 3JH