Suka

Name: Suka
Address: 50 Berners St.
Telephone: 020-7300-1444

50 Berners St., London, , UK

• Monday: 6:30AM-12:00PM •Tuesday: 6:30AM-12:00PM •Wednesday: 6:30AM-12:00PM •Thursday: 6:30AM-12:30PM •Friday: 6:30AM-12:30PM •Saturday: 6:30AM-12:30PM •Sunday: 6:30AM-10:30PM •

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Details

Cuisine: Malaysian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

FIRST PLATES

OYSTER OMELETTE

LOCH FYNE OYSTERS, SWEET SOY AND CHILI SAUCE

SINGAPORE BLACK PEPPER MUSSELS

STEAMED WITH CHINESE RICE WINE, BUTTER, CORIANDER, BLACK PEPPER AND YUZU JUICE

SKEWERS

GRILLED OVER HARDWOOD CHARCOAL WITH PEANUT AND CHILI DIPPING SAUCES | CHICKEN--MARINATED IN SWEET & SPICY COCONUT MILK £11.00 | RIBEYE AND FOIE GRAS--MARINATED IN SESAME AND CHILI OIL £15.00 | SCALLOP--MARINATED IN CHILI OIL £14.00

POPIAH

CHILLED MALAYSIAN SPRING ROLL WITH A SWEET & SPICY CHILI DIPPING SAUCE | SHRIMP AND PORK £8.00 | SHIITAKE MUSHROOM AND CHINESE CABBAGE £7.00

GREEN PAPAYA SALAD

PAPAYA, GREEN MANGO, CHARRED LONG BEANS, CUCUMBER AND PEANUTS IN A GINGER DRESSING

CRISPY CHICKEN SALAD

SHREDDED CHICKEN BREAST MARINATED IN SOUTHEAST ASIAN HERBS WITH JASMINE RICE, SLOW POACHED EGG AND SWEET & SPICY DRESSING

TIGER PRAWN SALAD

GRILLED TIGER PRAWNS WITH WARM SPICED LENTILS, RED ONIONS, PEA AUBERGINE AND TOASTED DRIED CHILIS

SLOW BRAISED PORK BELLY

BRAISED & CRISPY PORK BELLY TOSSED IN CHILI VINAIGRETTE WITH PAPAYA, ROASTED JALAPENO AND SPRING ONIONS

BLACK IRON GRILLED LANGOUSTINES

TURMERIC OIL, GARLIC, AND BACON EMULSION

SOUPS AND NOODLES

OXTAIL SOUP

SHREDDED OXTAIL BRAISED IN AN AROMATIC BROTH WITH ROASTED BONE MARROW, POTATO AND CHINESE CELERY

LOBSTER WONTON MEE

EGG NOODLES COOKED WITH POACHED LOBSTER, LOBSTER CONSOMMÉ AND LOBSTER WONTONS

HOKKIEN MEE

SWEET & SALTY CHILI AND SOY GLAZED EGG NOODLES WITH COCKLES, CLAMS, SHRIMP AND FISH CAKE

CURRIED CRAB LAKSA

PICKED CRAB MEAT AND CRAB FRITTERS WITH RICE VERMICELLI AND EGG NOODLES IN CRAB BROTH

DUCK PAN MEE

BRAISED DUCK LEG, ROASTED DUCK BREAST AND DICED FOIE GRAS WITH WHEAT FLOUR NOODLES AND PICKLED MUSTARD GREENS IN DUCK BROTH

MAIN PLATES

SKATE SAMBAL

PAN FRIED SKATE IN A SPICY COCONUT MILK CURRY, GARNISHED WITH CRISPY SHALLOTS AND HERBS

LOCH FYNE POACHED SALMON

SLOW POACHED LOCH FYNE SALMON, SERVED RARE WITH CHINESE WATER SPINACH, GARLIC-HERB YOGHURT AND CRISPY IKAN BILIS

NASI AYAM

TOASTED JASMINE RICE AND MARINATED CHICKEN COOKED WITH CHINESE SAUSAGE AND SHIITAKE MUSHROOMS, SERVED IN A CLAYPOT AND FINISHED WITH A POACHED EGG AND BIRDS EYE CHILI

DEVIL CURRIED CHICKEN

CHICKEN TWO WAYS: SLOW ROASTED LEG AND THIGH IN A SPICED TOMATO CURRY WITH A SESAME AND CHINESE CELERY SALAD, AND SLOW POACHED BREAST OF CHICKEN WITH TURMERIC PICKLED VEGETABLES

ROASTED SQUAB

ROASTED WITH CORIANDER, PEANUT AND CHILI SAUCE, SERVED WITH ASPARAGUS AND CHARRED BEANSPROUT SALAD

BEEF SHORT RIB RENDANG

MARINATED IN COCONUT MILK AND SOUTHEAST ASIAN SPICES, THEN BRAISED UNTIL TENDER, SERVED WITH COCONUT RICE

PLATTERS

SARAWAK PEPPERED RIBEYE

DRY AGED RIB EYE STEAK ROASTED ON THE BONE IN A BLACK PEPPER BEURRE FONDUE WITH ROASTED SHIITAKE MUSHROOMS, SLOW COOKED ONIONS AND PICKLED CHILIS

SUCKLING PIG PENANG

STEAMED THEN LIGHTLY FRIED, WITH HOUSE CONDIMENTS, SHREDDED CABBAGE, CUCUMBER, STEAMED BUNS, SPRING ONIONS AND FRESH HERBS

PALM SUGAR AND VIETNAMESE MINT GLAZED RACK OF LAMB

SLOW COOKED AND PAN SEARED WITH BRAISED LAMB SHOULDER, ROASTED SHALLOTS, FONDANT POTATOES AND VIETNAMESE MINT

FOIE GRAS PANGGANG

WHOLE ROASTED LOBE OF FOIE GRAS WITH A SALAD OF MANGOSTEENS, RED ONION, SPRING ONION, THAI BASIL AND VIETNAMESE MINT

ROASTED TURBOT

CLAMS, SPINACH, SEASONED TOFU, ROASTED CHILI AND SAMBAL EMULSION

SIDE ORDERS

COCONUT RICE

JASMINE RICE

NASI ULAM (HERBED JASMINE RICE)

CHINESE BROCCOLI

CHINESE BROCCOLI AND SALTED FISH

BOK CHOY

WITH CLAMS

FONDANT POTATOES

STEAMED OR SAUTEED VEGETABLES

DESSERTS

KAFFIR LIME CHOCOLATE FONDANT

RICH WARM CHOCOLATE FONDANT SERVED WITH GINGER SORBET

SHAVED ICE THREE WAYS

MANGO COMPOTE, TAPIOCA AND PINEAPPLE AND EXOTIC FRUIT ICES SERVED WITH SPICY STRAWBERRY, PASSION FRUIT AND PALM SUGAR SYRUPS

COKLAT TORTE

CARAMELISED BANANAS WITH CHOCOLATE AND PEANUT MOUSSE, TOPPED WITH CHOCOLATE, ASIAN PEANUTS AND CRUMBLE

EXOTIC FRUIT PLATE

SEASONAL TROPICAL FRUITS TO SHARE

PINEAPPLE PANGGANG

ROASTED PINEAPPLE SERVED WITH PINEAPPLE AND CHILI SORBET, CHILI SPICED GINGER SAUCE AND A TAPIOCA SHOT

ICE CREAMS AND SORBETS