This July, we are taking two of our most loved stories halfway across the globe as Chef Palash Mitra and Chef ArChan Chan take on London with New Punjab Club and Ho Lee Fook pop-ups at Carousel. We have been teasing our friends in London for a long time, and finally, the process is starting. For us, this is the start of our next journey as we look beyond our borders, bringing the storytelling we love to our guests around the world. 

Kicking things off, Chef Palash is igniting the tandoors and bringing our proud, unapologetic Punjabi cuisine to a new city with a curated menu featuring defining dishes from the six-year journey of our boisterous MICHELIN-starred tandoor grillhouse. From 17 through 26 July, Londoners can enjoy all the heritage and history of this often-underrepresented cuisine with hearty dishes that centre around the heart of the cuisine: the tandoor. 

The menu features dishes such as Bhatti Anda, tandoori cooked tamago eggs finished with Devon crab, peas and a dusting of lime and Sarson Jingha using Cardinal prawns, soft cheese and a spice-laden kasundi mustard made with tumeric, ginger and fresh chillies. Two of the restaurants’ most defining dishes of the last six years make an appearance in the heart of the menu; the Masalewali Chaanp, a beautifully tandoor-prepared lamb chop served simply alongside ember-roasted onion and the Tandoori Machli, a seasonal catch prepared with burnt leeks, a samphire ajika and house-made dill raita. 

Starting 27 July, Chef ArChan and her Ho Lee Fook crew are taking the reins and serving a crafted selection of her vibrant Cantonese cuisine. Having left an undeniable mark on the city we call home, she is ready to introduce London to her bold, sophisticated and forward-thinking take on Cantonese classic, all made with Hong Kong heart. 

Her London menu will showcase beloved signature dishes including Steamed Live Razor Clams, glass noodles, aged garlic & soy sauce, spring onion and the cult classic French Toast with molten salted egg yolk, smoked maple syrup, toasted coconut finished with a coconut sorbet. Other dishes include twists on iconic Hong Kong staples including a charcoal-grilled Berkshire Pork Char Siu and honey and mustard glaze and Lobster Toast, traditionally served as prawn toast, with a red dragon mayonnaise and shaved cabbage and their signature Wagyu Beef Short Rib with crispy potato, honey & pepper sauce. 

—

For those travelling abroad, we hope to see you at Carousel over these two weeks. Bookings can be made here.

Join The Herd for our latest news, weekly perks and exclusives. Sent directly to your inbox.