Barang

In Borough Market, Barang charts a bold course through Cambodian flavours, guided by open-fire cooking. Pepper, citrus and smoke set the tone, with fermentation and fragrance adding depth. It is food that favours clarity over clutter and precision over fuss.

A Kampot gin martini sets the scene with floral spice, while a Carlingford oyster with smoked Lychee & Cucumber offers a sharp nod to sea and tropics. From there, contrasts take over. A traditional beef sausage sits alongside cured chalk stream trout lifted with compressed rhubarb, kumquat, coconut and lime.

The menu deepens into warmth and texture. A laab style 'Chaa Trob' with ground chicken, aubergine & chillies, carries a gentle heat, while seasonal British greens are stir-fried with melting pork jowl & pork fat. At the centre, smoked beef shortrib arrives in a long pepper curry with pickled white turmeric & coconut cream, joined by a bone-in heritage breed pork chop au poivre with wild garlic & fermented green peppercorn sauce. Steamed jasmine keeps everything in balance, before a bright finish of pineapple and galangal sorbet with candied nuts & charred pineapple.

This is flavour-led dining for the curious, best taken slowly. Gather your crew, settle in and enjoy the big, bold flavours.