Ikoyi Launches a Year-round Group Dining Menu
Two Michelin-starred Ikoyi is set to launch a new menu from the 8th October: Hainan Style Chicken Rice Feast.
Created exclusively for parties of four to six, the menu will only be served in the private dining room. Guests will begin with a broth and snacks, followed by an opening hot course. The centrepiece will be the main: Hainanese Chicken Rice, Chef Jeremy Chan’s personal interpretation of the classic and celebrated SE Asian dish.
This dish traces its origins back to chefs from Hainan, a large tropical island off China’s southern coast in the South China Sea. Such is its popularity that it is now a staple found throughout Malaysia and Thailand, where large Chinese communities have settled, and Singapore now claims it as a national dish.
Hainanese Chicken Rice has four main components: poached chicken, flavoured rice, broth and dipping sauces. Each requires time, technique, patience and attention to detail. The ritual involved in each step holds deep personal significance for chef Jeremy Chan, not just as his earliest cooking memory, but also was taught to him by his father in homage to his Hainanese grandparents. His love and approach to cooking can, in part, be traced back to that very process: the careful, exacting patience in creating it and the deliciousness of the result.
The meal then ends with two desserts and a series of petit fours.
Available from the 8th October, this sharing-styled menu will add another dimension to the restaurant’s tasting menus and its philosophy of bold spice-driven cooking built around hyper-seasonal British produce.
