Harrods has announced that Chai Wu, a new modern Chinese restaurant, will open on the fifth floor of the world-famous luxury department store.
Opening on 18th January, yhe restaurant will be an opulent space able to accommodate 90 guests.
The menu at Chai Wu was created by Chef Jason See Meng Hwa, who specialises in Chinese cookery, and overseen by Ian Pengelley, group executive chef, one of the UK’s leading experts in Asian cuisine.
Together they have created a diverse menu incorporating speciality and luxury ingredients. Starters include soups, dim sum and small dishes such as Chilean sea-bass dumplings with gold leaf, and a Wagyu and black pepper puff. For mains, diners have the option of à la carte dishes or fresh meat, fish and vegetables grilled to order, such as poussin with spicy chilli-lime dressing.
The restaurant concept and interior design are inspired by the five elements in Chinese philosophy: wood, fire, earth, metal and water.
Harrison, the restaurant’s design firm, has integrated a blend of traditional and contemporary Chinese culture. Incorporating natural elements throughout the space, finishes will be a mix of marble, leather and timber. There’s a theatrical charcoal grill in the centre of the restaurant; the dining bar surrounding the grill will offer guests a prime view of the chefs at work and a glimpse into the excitement of the kitchen.
“We are absolutely delighted to be collaborating with Eddie Lim on this exciting project. Serving a range of fresh and vibrant dishes, the restaurant will provide customers with the best of Chinese cuisine in a theatrical yet elegant setting. A fantastic space for entertaining, Chai Wu will no doubt be one of the top dining destinations in London,” says Bruce Langlands, food director at Harrods.
Owner Eddie Lim is thrilled with the new addition to his restaurant group. “We’re really looking forward to welcoming customers to all that Chai Wu has to offer, and providing them with first-class service – as expected in Harrods,” he says. “The food at Chai Wu will be exotic, colourful and incredibly tasty.”