Awabi

For those too chicken for pork broth.

New Tori Paitan ramen - think Tonkotsu just in feathered, poultry form with a more favourable schmaltzy omega 3 fatty acid profile. It’s conceptually the same lip smacking broth just souped up with a dose of Jewish penicillin so perfect for the clean eating gainzy crowd.

Lunchtimes only (still).

New year, new menu, new week, new meat, new me, new you!

Roasted pork belly for the final week of the Canto roast series (thank the lord!).

Served over panang or massaman curry or just raw dog it like a HK salary man wolfing down a quick bit of scran before he runs back to his ‘996’ work schedule.

Due to extremely long labour time (lol the ducks took about 5 hours prep in total) this is a very limited product and may sell out.

Part of our lunar new year menu which finishes next week (we haven’t thought about what we’ll do next week lol).

Week 2 of me trying to rebrand myself as siu mei suk suk (that’s a Cantonese roast meat chef to you non-Chinese people).

Duck smothered in massaman paste and roasted by me in my boxer shorts, a wife be**er and some of those fish flip flops, with a Chunghwa ciggie dangling from my lips (just how my sifu taught me).

Available in distinctly non-Cantonese but very aroy Thai offerings - 1/2 roast duck on peanutyy panang or mad good massaman curry sauce and all the trimmings.

All gluten free too (unless the fish used in the fish sauce ate some bread or something which we can’t guarantee didn’t happen).

On for just this week as it’s very labour intensive lol and in very limited numbers for the same reason.

(P.S. star content creator was in for lunch when I took this photo so I was under immense scrutiny and pressure so sorry if it’s s**t).

👨🏻‍💼: What do you mean we’re reusing a sauce already on the menu on an aubergine dish but this time for fish?

🧑🏻‍🍳: B,b,b,b,but it’s zhuszhed up with extra vin, some chopped pickled chillies and other s**t too!

👩🏻‍💻Quick distract them with some fish lyric puns… they’ll never know.

‘We on a Ultralight Bream’
‘Breams can come true’
‘And have you any breams you’d like to sell’
‘Sweet breams are made of this’
‘You may say, I’m a breamer’
‘Bream a little bream of me’

Hot & sour bream.

On the menu for the next couple weeks as part of our LNY menu.

👋👋 Bye bye brussel sprouts
👋👋 Bye bye crispy rice salad
👋👋 Bye bye deep fried sea bass

🙋🏻👀 Hello new Thai adjacent mushroom salad with similar flavour profiles lol ctrl + c, cmd + v, remix, rehash loollza

(🤔🧐🕵🏻🤨 Hmmmm… how many more things could be a vessel for this sauce?!?! 🤪)

A SELEKKY of different sexy mushrooms eg King oyster, enoki, shiitake
Spiced chilli salt
Thai dressing
Thai basil
Coriander
Mint
Shallots

A lunar new year spesh on the menu for a couple of weeks. It’s vegan too!

When people from ‘Made in Chelsea’ are talking about the year of the fire horse on Insta you know it’s not cool anymore. We get it… you’re all ‘you met me at a very Chinese time in my life’, and we know you’re just ‘Chinamaxing’, and we totally love that for you. It’s just when Draco Malfoy becomes the official mascot of Lunar New Year things have gone a little bit too far (it’s not too fAr, it’s LeviOsa). 🧙

Here’s some classic yet sculptural Cantonese fried aubergine in gloopy brown garlic sauce because we feel like pure s**t just want our new year back x

EXPELLIARMUS! 🪄

Part of our LNY menu which runs all month.

From the geniuses behind smacked cucumber comes Indonesian smashed chicken aka ‘Ayam Geprek’ (look we just love bludgeoning food with cleavers alright?!).

Super yum fried chicken is given that poom poom pow until the batter is cracked and its flesh is yielding, then it’s bathed in spicy sambal (it’s red for extra auspiciousness). Comes with a side of tom yum fried rice (it’s reddish too = extra lucky) and a side of cukes to temper the heat.

(P.S. One guy said this was the best thing he’s ever eaten at Awabi FYI and 2 other regulars independently concurred. We need your opinion too…)

On the menu as part of our LNY celebrations.

Because nothing screams ‘HAPPY LUNAR NEW YEAR!’ more than a pack of Mr Porky and some bolognese to dip it into.

A continuation of our dissertation ‘From Steak & Kidney to Sticky Rice: A Socio-Gastroeconomic Analysis of the Sudden Appearance of Thai Curries in the British Public House’ which explores how Thai food has conquered the British pub.

(LOL joking it’s a real dish called Nam Phrik Ong. Google it it’s mint).
Thai pork & tomato dip
Pork scratchings
An assortment of dipping vegetables

On the menu for lunar new year. Vegan option available too (not cracklings though, dunno how to sub them).

Whoops… was too high from oysters and being in love with my missus on Saturday, too busy looking after the kids on Sunday and Monday, and too auspicious doing lucky things to maximise prosperity for the year of the Fire Horse yesterday, so I forgot about marketing the new menu (it was cruel of the gods to triple stack valentines, LNY, pancake day & half term this year but eff it we ball).

So here goes… a new Cantonese roast meat every week until we run out (of animals or energy…).

Kickstarting with this char siu barbecue pork set meal aka ‘Sorrowful rice’ because it’s rained every day of the year of the fire horse (and white people new year too) so there’s lots to cry about.

More dishes to come.

Lol pancake day - just say neigh. 🙅🏻‍♂️

Happy lunar new year. 🐎

New menu launches tomorrow. 🤤

The Tan Tan to our Dan Dan.

A totally punk and Nippon spin on the Sichuan classique in soup noodle form.

New ramen spesh - Tantanmen:
Chicken broth
Sesame paste
Sichuan peppercorn
Sweet minced pork
Chilli oil
Soy egg
Bok choi

Lunchtimes only (for now).