Chef Andrew Wong will open his latest restaurant Kym’s in London’s Bloomberg Arcade in September.
The restaurant, named after Wong’s parents’ restaurant in Victoria, has been described as a “modern, premium, casual Chinese with a relaxed and comfortable interior”.
Wong said: “My food has always been about the journey: the history of China and the cultures of its gastronomic regions. Kym’s will be no different really but this time it’s about my community and my own journey. The name is actually something very personal to me and my family.”
The menu at Kym’s will feature Wong’s interpretation of classic Chinese dishes including sharing platters of crispy duck, pancakes and plum sauce as well as classics such as slow-poached soy chicken, ginger relish and rice.
Kym’s will also offer a smaller grab-and-go menu during lunch service.
Wong added: “Some of the flavours will be instantly recognisable and even hark back to the nostalgia of the original Kym’s menus, with sweet snd sour elements and more rice-based dishes. Like so much of Chinese gastronomy, it’ll be deceptively simple food with a big emphasis on the ancient craft of Chinese roasting meats – and that includes poaching. For me though, it’s also about celebrating and paying my respects to the contribution the Chinese community has had over the past 100 years on British gastronomy. I think we’ve all evolved and I want to offer casual Chinese food that is something away from what guests have come to expect.”
The restaurant will seat 120 guests over two floors and include a 50-cover private dining room and a 30-cover circular bar offering a selection of cocktails influenced by China’s diverse food traditions and reflecting the capital’s contemporary and classic cocktail culture.
Interior design has been created by Michaelis Boyd and features a bespoke 5m-tall cherry blossom tree, which will be installed through the gently curved staircase linking the bar and restaurant with the upper mezzanine level.