When: Friday, 4 October 2024 at 6:30pm. The evening will start with a quick tour of the exhibition, followed by food service starting from 7:30pm. Dinner will last approximately 2.5 hours, ending around 10pm.
Where: The evening will start at 67 York Street Gallery, followed by a short crossing of the street (<50m) to upstairs at The Royal Oak, 74-76 York Street, London W1H 1QN for dinner.
What: You will be sitting at a table of eight. The Chope Chope menu consists of 4 plated courses, and there will be plenty of it, so we hope you arrive hungry!
Drinks: You can purchase drinks directly from the bar. Drinking tap water will be provided for the table.
Gratuity: We want you to enjoy your dinner with us like eating at a friend’s table and will do our best to make you feel welcomed and looked after. Unlike restaurants, we do not automatically add 12.5% of service charge. Instead, we will do a collection for all the FOH and kitchen staff at the end of the meal, so please bring some cash.
Hope this answers any questions you may have. If there's anything else you wish to know, please don't hesitate to get in touch. We look forward to cooking for you soon!
Singaporean and Malaysian street food in London
Founded by Photographer and Chef duo, Maki & Felix — CHOPE CHOPE (previously Thunder Tea) is a hybrid studio and kitchen based in London working with global branded collaborations, supper club and private catering.
We carefully source local produce from individual farms in Kent, creating an unique farm to chopsticks experience. Many of the recipes have been passed down through the family and were taught to me mainly by my father who has been a first-gen hawker for over 40 years. Today, we added our own little touch to my family recipes while honouring the roots from which it grew.
Menu - £75 per person
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STARTER
Otak Otak
fish custard mixed with aromatic herbs, wrapped in banana leaf parcels, grilled over fire and served with cuko merah (red chilli lime sauce)
Ve option: tofu custard mixed with aromatic herbs, wrapped in banana leaf parcels, grilled over fire and served with cuko merah (red chilli lime sauce)
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MAIN
Nasi Kerabu
pandan and coconut-infused butterfly blue pea rice, toasted coconut flakes, herby kerabu salad, ayam goreng (malay hot & crispy fried chicken), egg, keropok, and signature sambal
Ve Option: fried almond crusted shiitake mushroom
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DESSERT
Coconut Panna Cotta
Coconut panna cotta, sago, oolong & longan syrup, toasted Coconut, pandan tuiles
For more information, please visit Chope Chope’s website: https://www.chopechope.com/