“Focusing on the ancient craft of Chinese roasting and nostalgic flavours, our menu pays homage to the many gastronomic regions of China and the creativity and craftsmanship of London’s Chinatown.”
Andrew Wong
Menus
餐牌
Small Plates
香脆米餅
Rice Cracker / Seaweed / 1908 Ketchup (ve)
紅油豆腐皮蛋
Silken Tofu / 100 Year Old Egg / Garlic Soy (v)
香茅脆沙律
Lemongrass Salad / Peanuts / Lettuce / Chilli / Lime
野菌香菇包
Wild Mushroom Steamed Buns
四川茄子
Sichuanese Spiced Aubergine (ve)
春捲
Spring Roll / Mung Bean Noodle / Shiitake /
Wood Ear Fungus / Beansprouts (v)
甜酸虎蝦 。串
Tiger Prawn Skewers / Sweet Chilli / Pineapple / Cracker
醬雲吞湯
Prawn Wonton Soup
豬肉 。串
Pork Skewers / Oyster Sauce / Coconut / Peanuts
糖醋排骨
Sweet & Sour Pork Ribs / Sesame / Star Anise
FRITTERS
豆角天婦羅
French Beans / Chilli / Spring Onion / Black Pepper (ve)
黃金茄子
Aubergine / Soy Caramel / Peanut / Sesame / Chilli (ve)
Share
荷包蛋煎包
Pork & Shrimp ‘Bao Bao’ / Fried Egg / Pat Chun / Crispy Chilli
去骨香酥鴨
Crispy Duck / Pancakes / Plum
羊肉漢堡
Xian City ‘Lamb Burger’ / Pomegranate / Sesame / Peanuts
Classics
素菜佛跳牆
Buddha Jumped Over The Wall’ Vegetarian Hotpot (ve)
豉油皇清蒸鳎鱼
Steamed Dover Sole / Garlic / Spring Onion / Double Deluxe Soy
三寶拼
Three Treasure – Crispy Pork Belly / Soy Chicken / Iberico Pork Char Sui
脆皮燒肉
Cantonese Crispy Pork Belly / Honey Mustard
慢煮豉油雞
Slow Poached Soy Chicken / Ginger Relish
蜜汁叉燒
Iberico Pork Char Sui / Honey Soy
Sides
酸辣白蘿蔔
Pickled Daikon / Crispy Chilli Oil / Soy (ve)
芥辣。芥蘭
Gai Lan / Wasabi / Soy / Goji Berry (ve)
蒜香刀削麵
Knife-Cut Noodles / Garlic Soy (ve)
炸薯仔絲
Uyghur Fries / Thai Shallot / Mango Powder (ve)
白飯
Steamed Rice (ve)
Sweets
金菠蘿包
Chinatown Pineapple Bun / Custard
雪糕
Ice Cream Selection
Cocktails
酸辣貝里尼
PLUM BELLINI
Chilli and ginger infused plum and prosecco
柑湯力
MANDARIN COLLINS
Mandarin and coriander infused gin, lemon and sodaoda
鑫
KYM’S SPRITZ
Sake, riesling vermouth, lemongrass, prosecco and pomegranate seeds
玫瑰格羅里
YUZU NEGRONI
Yuzu infused sake, rose vermouth, Campari
皮蛋
100 YEAR OLD EGGNOG
Black Congou & Ginger Eggnog, Sochu, Lime & Smoked Salt
荔枝馬天尼
LUCKY LYCHEE MARTINI
Tamarind soaked cherries, vodka, sake, lychee and lime
NON ALCOHOLIC COCKTAILS
NOGRONI
Seedlip Spice 94, Kym's Bitters and Vermouth
MANGROVE
Seedlip Grove 42, Mango, Oak Smoke, Basil
GIMLET
Seedlip Garden 108, Jasmine, Lemongrass, Citrus
KYM'S MILK PUNCH
Seedlip Garden 108, Clarified Milk, Black Congou Tea, Citrus
Red Wine
Cannonau, Marmora, Sardinina, 2016
Rendez Vous de Viranel, France, 2016
Al Muvedre, Telmo Rodriguez, Spain, 2016
Luigi Bosca D.O.C Malbec, Argentina, 2015
Vietti ‘Perbacco’ Langhe Nebbiolo, Italy, 2015
Kopp Spätburgunder, Baden, Germany, 2015
Ridge, East Bench Zinfandel, USA, 2015
Cabernet Sauvignon, Frogs Leap, Napa Valley, 2013
Rioja Alta, Gran Reserva, Spain, 2009
Chambolle Musigny 1er cru, France, 2011
Brunello di Montalcino, Biondi Santi, Italy, 2008
Chassagne Montrachet, Marc Morey, France, 2014
Beers
ON TAP LAGER
1936, Bière, Switzerland, 4.7%
BOTTLES AND CANS
Tsing Tao 1903 Lager, China, 5.9%
Small Beer Lager, Bermondsey, 2.1%
The Kernel Brewery Pale Ale, Bermondsey, 5.5%
Sierra Nevada Pale Ale, California, 5.6%
Good Things Brewing Co, Pale Ale, Sussex, 4.5%
Good Things Brewing Co, East Coast IPA, 5.5%
Beavertown, Neck Oil Session, IPA, Tottenham, 4.3%
Beavertown Lupuloid, India Pale Ale, Tottenham, 6.7%
White Wine
Chapeau Melon Jeremie Huchet, France, 2017
Assyrtiko Lyarakis, Crete, 2017
Cederberg Sauvignon Blanc, South Africa, 2017
Vire Clissé Domaine Rijkeart, France, 2016
Riesling Weszeli ‘Loiserberg’, Austria, 2016
Louro Godello, Rafael Palacios, Spain, 2016
Chablis, Billaud-Simon, France, 2016
Riesling Felsenberg Felsenturmchen, Germany, 2016
Chassagne Montrachet 1er cru, France, 2013
Chardonnay, Art Series, Australia, 2013
Hermitage Blanc, Les Rocoules, France, 2015
Sparkling
Sparkling Raventos i Blanc, Blanc de Blancs, 2016
CHAMPAGNE
Palmer & Co Brut NV
Perrier-Jouët Grand Brut
Pol Roger Brut NV
Ruinart Brut NV
Bollinger Special Cuvee Brut NV
Rose
Domaine de Viranel ‘Trilogie’, France, 2017
Choose One Main
脆皮烧肉
Cantonese Crispy Pork Belly – Honey Mustard
慢煮豉油雞
Slow Poached Soy Chicken – Ginger Relish
四川茄子
Sichuanese Spiced Aubergine
糖醋排骨
Sweet & Sour Pork Ribs – Sesame – Star Anise
去骨香酥鴨
Crispy Duck – Pancakes – Plum
鹹脆雞扒
Taiwanese ‘Chicken Chop’ – Curry Leaf – Seven Spices – Lemon
Choose One Side
白飯
Steamed Rice
四川香辣伴麵
Noodle – Sichuanese Dressing
香茅脆沙律
Lemongrass Salad – Peanuts – Lettuce – Chilli – Lime
炸薯仔絲
Uyghur Fries – Thai Shallot – Mango Powder
All lunch express served with Puffed Crackers & Pickles
Extras
野菌香菇包
Wild Mushroom Steamed Bun (v)
海鹽。海草
Crispy ‘Seaweed’ – Sesame
春捲
Spring Roll – Mung Bean Noodle – Shiitake – Wood Ear Fungus – Beansprouts (v)
金菠蘿包
Hong Kong Pineapple Bun – Custard
SMALL PLATES
香脆米餅
Rice Cracker / Seaweed / 1908 Ketchup (v)
紅油豆腐皮蛋
Silken Tofu / 100 Year Old Egg / Garlic Soy
香茅脆沙律
Lemongrass Salad / Peanuts / Lettuce / Chilli / Lime
四川茄子
Sichuanese Spiced Aubergine
春捲
Spring Roll / Mung Bean Noodle / Shiitake /
Wood Ear Fungus / Beansprouts (v)
豬肉。串
Pork Skewers / Oyster Sauce / Coconut / Peanuts
糖醋排骨
Sweet & Sour Pork Ribs / Sesame / Star Anise
FRITTERS
豆角天婦羅
French Beans / Chilli / Spring Onion / Black Pepper (v)
黃金茄子
Aubergine / Soy Caramel / Peanut / Sesame / Chilli
SHARE
去骨香酥鴨
Crispy Duck / Pancakes / Plum
羊肉漢堡
Xian City ‘Lamb Burger’ / Pomegranate / Sesame / Peanuts
SUNDAY ROAST – 25 PP (minimum 2 people)
Puffed Cracker (v)
Pickled Daikon / Crispy Chilli Oil / Soy (v)
Slow Poached Soy Chicken / Ginger Relish
or
Cantonese Crispy Pork Belly / Honey Mustard
or
Iberico Pork Char Sui / Honey Soy
FOR THE TABLE
Lemongrass Salad / Peanuts / Lettuce / Chilli / Lime
Uyghur Fries / Thai Shallot / Mango Powder (v)
Steamed Rice (v)
Silken Tofu / 100 Year Old Egg / Garlic Soy
Chinatown Pineapple Bun / Custard
or
Ice Cream Selection
FREE FLOWING – 15 PP (2 hrs)
Selected beer
or
Selected Wine
or
Spiced Plum Bellini
SIDES
酸辣白蘿蔔
Pickled Daikon / Crispy Chilli Oil / Soy (v)
炸薯仔絲
Uyghur Fries / Thai Shallot / Mango Powder (v)
白飯
Steamed Rice (v)
蒜香刀削麵
Knife-Cut Noodles / Garlic Soy (v)
CLASSICS
脆皮燒肉
Cantonese Crispy Pork Belly / Honey Mustard
慢煮豉油雞
Slow Poached Soy Chicken / Ginger Relish
蜜汁叉燒
Iberico Pork Char Sui / Honey Soy
三寶拼
Three Treasure – Crispy Pork Belly / Soy Chicken /
Iberico Pork Char Sui
SWEETS
金菠蘿包
Chinatown Pineapple Bun / Custard
Gallery
相片
Make a Booking
預訂
We take reservations and walk-ins.
PRIVATE DINING
We offer private dining on our mezzanine level for up to 40 people. Please email events@kymsrestaurant.com for further information.
Andrew
Wong
Born in London to Chinese parents, Chef Andrew Wong was immersed in restaurants from an early age. In the 80s, Andrew’s family opened a Cantonese restaurant in Pimlico: ‘Kym’s’, named after his grandmother. This original site is now the location of Andrew’s Michelin starred restaurant ‘A. Wong’.
Having initially studied chemistry at Oxford University followed by anthropology at the London School of Economics, Andrew’s father passed away and he turned his attention towards supporting the family business.
Andrew enrolled in culinary school, specialising in classical French cookery and culinary science. In 2010, he embarked on a working tour of China to fine tune his skills in the art of Chinese roasting, to master the ancient technique of Peking duck and to learn the craft of the famous Cantonese dim sum.
Andrew now launches his second restaurant ‘Kym’s’ at Bloomberg Arcade in honour of his family and the original restaurant.
“Focusing on the ancient craft of Chinese roasting, our menu pays homage to the many gastronomic regions of China and the creativity and craftsmanship of London’s Chinatown.”
Andrew Wong
Join the Team
加入我們
We are always looking for talented people to join our team. Get in touch if you’re interested in joining the family.
Get in touch
聯繫
Contact
hello@kymsrestaurant.com
+44 20 7220 7088
events@kymsrestaurant.com
(for Private Dining enquiries)
Press Enquiries
office@lotusinternational.net
Address
19 Bloomberg Arcade
London EC4N 8AR
opening hours
Monday – Saturday 12 – 3pm / 5.30 – 11pm
Sunday 12 – 6pm (Last Reservation at 4pm)
We are closed from the 23rd December until the 2nd January inclusive.
