Latest news with #RotiKing
Gulf Today
18-06-2025
- General
- Gulf Today
Broccoli and cashew stir-fry: A Malaysian twist
Malaysian chef Sugen Gopal opened London's Roti King in 2014 and its popularity skyrocketed – with queues famously out the door. Since then, Gopal's Corner – and several other outlets, his newest in Brighton – have opened and now he's released his debut cookbook, Roti King. Here is one of his recipe to make at home. This side dish comes together extremely quickly and would make a great accompaniment to most meals. Here, I use Tenderstem broccoli, but you could easily swap it out for other seasonal green vegetables, such as purple sprouting broccoli, asparagus or green beans. The butter is browned slightly, which gives the whole dish a nutty flavour, further amplified by the toasted cashews.' Serves: 4 Prep time: 10 minutes | Cook time: 10 minutes Ingredients: 300g Tenderstem broccoli 2 tsp salted butter 50g cashews, roughly chopped 2 garlic cloves, finely chopped 2 tsp oyster sauce 2 tbsp crispy fried shallots (homemade or store-bought), to serve Method: 1. Start by blanching the broccoli in a pan of boiling water for 2 minutes, then drain and plunge into ice-cold water. Leave to drain in a colander. 2. Melt the butter in large pan over a medium heat, and once bubbling, add the cashews and then the garlic. Stir frequently and cook until the butter is just starting to brown. 3. Transfer the garlic and cashew mixture to a plate, before adding the drained broccoli to the pan, keeping it over a medium heat. 4. Add the oyster sauce, and fry for 2–3 minutes until the broccoli has started to soften a little (but being careful not to overcook). Add the garlic and nuts back into the pan, stir together and serve garnished with the crispy fried shallots. The Independent
Tatler Asia
05-05-2025
- Business
- Tatler Asia
Union Bistrot finds sophistication in fusion
East meets West in a thoughtful blend at Union Bistrot More than a dining destination, Union Bistrot presents itself as a melting pot for the meeting of cultures, ideas, and gastronomic innovation. In an effort to preserve local heritage and international flair, Union Bistrot has crafted a timeless and contemporary experience in the heart of Kuala Lumpur in TRX and emerges as a testament to Malaysia's evolving culinary scene. The restaurant's design philosophy reflects its culinary approach. Modern aesthetics blend seamlessly with organic elements, creating an atmosphere that's both refined and inviting to embody the essence of cosmopolitan Kuala Lumpur. An adapting venue that is suitable for all of your events and meetings. In case you missed it: Where to eat and drink in The Exchange TRX Above Perfect for gatherings with friends and family, Union Bistrot boats a spacious spot for a great meal (Image: Union Bistrot) Reflecting the rich culinary tapestry that represents Malaysia, Union Bistrot marries East and West through flavour, techniques, and ingredients. The kitchen takes local traditions and elevates them to become conversational pieces of thoughtful expression, with their signature disease all paying homage to local traditions. Above Indulge in quality food in Union Bistrot (Image: Union Bistrot) Above A citrussy drink prepared by the talented team at Union Bistrot (Image: Union Bistrot) An impressive beverage offering also awaits in this sophisticated venue, with a curated selection of wines, cocktails, and specialty coffees. Using only the highest quality ingredients and an explorative approach, Union Bistrot offers the perfect pairing for your meal for a comprehensive dining experience. Above The lamb shank at Union Bistrot, filled with flavour (Image: Union Bistrot) Above Take a sophisticated bite with the Beetroot Salmon Cannelloni (Image: Union Bistrot) Beyond its role as a restaurant, Union Bistrot positions itself as a cultural hub within The Exchange TRX. The space adapts effortlessly to various functions, from corporate events to artistic gatherings, making it a versatile venue for Kuala Lumpur's social scene. Above Fresh interior of Union Bistrot to accompany your meal (Image: Union Bistrot) As the embodiment of urban energy and natural abundance, Union Bistrot takes the finer points of different cultures, celebrating the blending of worlds. Traditional flavours reimaged through a contemporary lens, accentuated with culinary skill and social experiences. It's a holistic experience that leaves diners richer in culinary identity. NOW READ The best strawberry matcha lattes in Klang Valley Going vegan: How to shift to an organic or plant-based diet How chef Sugen Gopal turned Roti King into a London icon
The Guardian
29-04-2025
- General
- The Guardian
Chicken rendang and rasam: Sugen Gopal's recipes for Malaysian comfort food
Comfort food means different things to different people, and today's recipes are what do it for me. Rasam is the dish I crave whenever I'm feeling under the weather, because it gives me a boost. This thin, brothy soup is considered to be very good for digestion, so in Malaysia we often serve it at the end of a meal. Rendang, meanwhile, originated in Indonesia before becoming popular across south-east Asia, and is now particularly associated with Malaysia. It is spicy, sweet and very fragrant, because it features both lemongrass and lime leaves. I learned how to cook it from my mum and auntie back at home in Seremban – Mum's version uses fresh green chillies, but I also add some dried kashmiri chillies, to give it a darker colour and, in my opinion, a better flavour, too. As with many Malaysian recipes, it all begins by making a kari paste, which you can do well in advance, if you wish. Mum taught me to cook the meat separately from the paste, but nowadays I tend to cook them together in the same pan for ease. This is packed full of garlic, which is renowned for helping to fight infection, all blitzed to a paste with the skins on. Prep 10 min Cook 15 min Serves 4 ½ tsp ground turmeric 2 tsp salt 10 curry leaves 10g fresh coriander, stalks and leaves roughly chopped, plus extra to serve50g tamarind mixed with 100ml water, strained and liquid reserved For the paste10 garlic cloves, unpeeled2 medium tomatoes, roughly chopped 2 tsp freshly ground or whole black peppercorns 2 tsp cumin seeds 2 tsp coriander seeds 1 dried kashmiri chilli, stalk and seeds removed and discarded 50g cherry tomatoes, roughly chopped First make the paste. Put all the paste ingredients apart from the cherry tomatoes in a blender, add 100ml cold water and blitz to a smooth paste. Add the cherry tomatoes and pulse to combine. In a medium-large saucepan, bring 800ml water to a boil with the turmeric and salt. Once boiling, add the paste, curry leaves and coriander, and simmer for five minutes. Stir in the tamarind juice and serve piping hot with an extra scattering of coriander. We serve the more traditional beef rendang at the Roti King restaurants, but chicken works brilliantly with the same aromatic spices. Rendang is not particularly saucy – it's much drier than classic karis – and is always eaten with coconut rice or roti. Prep 10 min Cook 50 min Serves 4-6 For the paste2-4 fresh green chillies (depending on your heat preference), stalks discarded, pith and seeds removed if you prefer less heat5 dried kashmiri chillies, stalks and seeds discarded2 sticks lemongrass, tops cut off and discarded, the rest bashed and roughly chopped35g fresh turmeric root, peeled and roughly chopped 35g fresh galangal, peeled and roughly chopped, or ginger1 tbsp vegetable oil For the rendang3 tbsp vegetable oil 1 cinnamon stick 1 stick lemongrass, bashed and bruised600g skin-on bone-in chicken thighs 1½ tsp salt 40g fresh or frozen shredded coconut, or 60g grated coconut block130ml coconut milk 2 tsp dark brown sugar ¼ tsp coriander seeds ¼ tsp fennel seeds 6 makrut lime leaves, stems discarded, rest finely sliced into strips To make the rendang paste, simply put everything in a blender with 100ml water and blitz to a smooth paste; if need be, add a little more water to loosen. If you're not using the paste straight away, store it in an airtight container in the fridge for up to two weeks. Now to cook the rendang. Put the oil in a large pan for which you have a lid and set it over a medium heat. Break the cinnamon stick in half, add it to the pan with the lemongrass, then stir in the rendang paste and cook over a low heat, stirring often, for five to 10 minutes. Add the chicken and salt, give everything a good stir to coat, then turn down the heat to low, cover the pan and leave to cook, stirring occasionally, for 10 minutes. Meanwhile, in a dry nonstick frying pan on a medium heat, toast the shredded coconut (or grated block coconut), stirring continuously, for three minutes, until it turns golden brown. Tip into a mortar, then pound to a paste (if you are using grated coconut block, there's no need to toast or pound it). Add 100ml water to the chicken pot, stir, cover again and cook, stirring occasionally, for a further 20 minutes. Add the coconut milk, cook for another 10 minutes, then stir in the toasted coconut (or grated coconut block) and sugar. In a small dry pan, toast the coriander and fennel seeds until they're fragrant and start to pop, tip into a mortar and bash roughly. Tip the broken seeds into the chicken pot, stir in the shredded lime leaves and leave to cook for another two minutes. Serve with coconut rice. These recipes are edited extracts from Roti King: Classic and Modern Malaysian Street Food, by Sugen Gopal, published this week by Quadrille at £18.99. To order a copy for £17.09, go to
Yahoo
05-03-2025
- Business
- Yahoo
Uber Eats reveals the top 10 most popular orders in London
The results are in, and Uber Eats has just unveiled the culinary champions of the capital's food delivery scene. As the platform celebrates its billionth delivery in the UK, the delivery service has spotlighted the local heroes that have been satisfying London's appetite, one order at a time. From sizzling chicken to international cuisines, these ten restaurants have emerged as the most ordered small and medium-sized businesses (SMBs) on Uber Eats in London for 2024 Lakers Chicken Manjaros The Ottoman Doner Bims Roti King Fortune Cat Saravana Ghavan Royal China Group 皇朝餐飲集團 Going Greek Urban Chocolatier The top-selling items from SMBs on Uber Eats in London READ MORE: London's 'hardest pub to find' tucked away down beautiful hidden street READ MORE: London sweeps British Kebab Awards with 10 wins for top restaurants and takeaways Half Chicken (Manjaros) 6 Pieces Chicken Wings (Wngz) Roti Chicken (Roti King) Sweet & Sour Hong Kong Style (Fortune Cat) Char Kuey Teow (Roti King) Matthew Price Regional General Manager, Uber Eats, UKI & Northern Europe, said: 'Reaching our one billionth delivery in the UK and Ireland is a huge milestone, made possible by the hundreds of thousands of couriers and over 70,000 restaurants we partner with—many of them small businesses. "In fact, SMEs make up more than half of our restaurant partners across the country, and we're proud to help them grow by connecting them with new and loyal customers every day. As we look ahead to the next billion orders, we're excited to continue supporting local businesses, expanding our offerings beyond food delivery, and making sustainable choices more accessible to our restaurant partners and customers alike.' Looking for more from MyLondon? Subscribe to our daily newsletters here for the latest and greatest updates from across London.
