Mookrata: a Thai-Korean pop-up to shake up London

Dishes are designed to be shared, and the mookrata are placed in the centre of the table for guests to cook themselves. When it comes to foodie fusion, Peruvian-Japanese usually grabs all the headlines, with its most famous proponents including Nobu Matsuhisa and Albert Adrià, brother of Ferran. But a new pop-up on London’s Shaftesbury Avenue will bring Thai-Korean cuisine into the spotlight, combining broths with barbecues in a no-reservation space for the next six months.Mookrata is the work of Fah Sundravorakul, founder of hot-pot restaurant Shuang Shuang. Located upstairs from its sister restaurant, it will serve a series of mookrata (picture a large wok-style bowl with an elevated circular grill in the centre that is surrounded by a ring of soup) featuring a mix-and-match list of ingredients, including pork belly, black pepper beef and rib-eye (cooked on the Korean grill) and choi sum, julienne cabbage and oyster and enoki mushrooms (cooked in the Thai soup).Broth options include tom yum (tangy and aromatic) and black bird (a sweeter style made from rare black chicken), while the finishing touches come in the form of a series of spicy Thai sauces known as nam chim (choices include lime and chilli, hot and sour, and the special “Mookrata”).

The dishes (£30-£35) are designed to be shared, and as with Korean barbecue food the mookrata are placed in the centre of the table for guests to cook themselves. Recipe cards and recommendations are provided, but freestyle combinations are equally encouraged.“This is both a nostalgic and exciting journey for me,” says Sundravorakul. “I vividly remember eating this with my family as a child in Thailand, waiting impatiently while the meat sizzled on the grill, and I’m excited to bring a taste of home to London and watch Londoners put their spin on it.”

The Perfect Winter Casserole

M Martin Morales presents the perfect winter casserole via Mr Porte

Peruvian food has been one of the biggest trends in world cuisine in recent years and Mr Martin Morales, owner and chef at Ceviche in Soho and Andina in Shoreditch, London is the man who brought it to the capital, having quit his job working for Apple’s music division in 2010.

“Seco de Cabrito is a very traditional dish from Iquitos in the north of the country and is perfect for a party,” says Mr Morales. “It’s inexpensive, takes little preparation, can be served in big quantities and allows you to spend time with your guests while it braises in the oven and whets everyone’s appetite.”

Serves: 4 Ready in: 2 hours Ingredients: 3tbsp vegetable oil 1kg lamb (mixture of leg and shoulder), cut into large chunks 1 large red onion, thinly sliced 3 garlic cloves, crushed 1 amarillo chilli, deseeded and chopped. If you can’t find it at the deli, try a dried habanero chilli 1tsp ground cumin 1 large bunch of coriander, roughly chopped Juice of 1 lime 250ml beer, Peruvian Cusqueña beer ideally, though any premium lager works well 500g new potatoes, peeled 1 red pepper, deseeded and thinly sliced 250g peas 1 lime Handful coriander

To find out more on the cooking method for this dish head to

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