Carousel’s Cambodian culinary pop-up

The flavour of a Khmer kitchen, in Marylebone

Cambodian chef Sophat Hing will pop up at Carousel
Cambodian chef Sophat Hing will pop up at Carousel | Image: Nicholas Hopper

Bringing colour and spice to the dark days of a London November is Cambodian chef Sophat Hing (first picture), whose two-week pop-up (November 15-26, Tuesday to Saturday) at Marylebone’s pioneering culinary hub Carousel (third picture) will be revealing some of the highlights of an aromatic Khmer kitchen.

Wok-fried mud crab with Kampot province green peppercorns, garlic and spring onion
Wok-fried mud crab with Kampot province green peppercorns, garlic and spring onion
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Beginning his culinary career at restaurants in Phnom Penh, Hing left to join the team at Song Saa Private Island in the remote Koh Rong archipelago. It is here, at the sustainable 27-villa resort, that he learnt to draw on local and seasonal ingredients from neighbouring producers.

Carousel restaurant in Marylebone
Carousel restaurant in Marylebone
Plea Trey barramundi salad with green chilli, banana palm, toasted peanuts, mint and basil
Plea Trey barramundi salad with green chilli, banana palm, toasted peanuts, mint and basil

His menu promises dishes such as Plea Trey (fourth picture) – a fisherman-style fresh barramundi salad with green chilli, banana palm, toasted peanuts, mint and basil – and his speciality of wok-fried mud crab with Kampot province green peppercorns, garlic and spring onion (second picture).

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Hing’s impressive talent means that the dishes provide a first flavour of what is a truly fascinating cuisine or bring back memories, for those who already know Cambodia.

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