We are so excited to take over the kitchen in @peg.london, with the dream in both of our heads for a long time of doing some really dirty Chinese grills, there are so many things we want to put on this menu. 📜 This Sunday the 1st Mar, we’re ba
Red koji, Baizhi, bay leaves, monk fruit, liquorice, star anise, cinnamon sticks, yellow rock sugar & etc.. going in a braising stock combined with chicken stock for tripe. One of the condiment of the first starter Lu Wei platter for tomorrow&rsq
Before we started the residency in May 2019, we thought our biggest goal is to have a place that staffs would really enjoy working at, I thought that was something difficult to achieve but we really wanted to. We’ve met many great people that h
Last service in Brockley today, we’ll try to focus on delivering the food and not get too emotional. 2019/2020 📸@eroseblack #chineselaundryroom
Last three services count down, since last May we’ve served almost 6/7k customers in our tiny little residency restaurant in Brockley, it’s an amazing 9-months journey. Thanks to every extremely patient and supportive customers of ours, f
We’ve had a great time in Brockley✊. We have received quite a lot of table requests for March and onwards, I’m afraid we are only cooking up till this Sunday. For whom booked a table with us this Sunday the 16th, we can’t accommoda
Although we are finishing our residency in Brockley in a week, we are going to cook a one off dinner at @xu_london on 25th Feb, it’s also the first time ever we are cooking so close to Chinatown. The menu on the evening will highlight both Chi
Here’s a shout out to all of our friends in the industry, as it’s our last week of residency in Brockley, our chefs are all looking for a suitable position in another kitchen where they can keep learning and carry on their career. Please

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