Pan Pacific London unveils new Straits Kitchen menu blending British produce with Southeast Asian flavours
Pan Pacific London has launched a new seasonal menu at its in-house restaurant, Straits Kitchen. The menu, developed by Executive Head Chef Adam Bateman, focuses on British seasonal produce infused with bold Southeast Asian flavours, reflecting the hotel’s Singaporean heritage.
The menu includes both à la carte and set options, with dishes such as braised Hereford Beef Short Rib, Cornish Crab Pappardelle with caviar and laksa emulsion, and whole Lemongrass-steamed Sea Bass.
Straits Kitchen, which recently earned the AA Two Rosettes award, is offering a five-course Experience Menu priced at £59 per person. The set menu includes dishes such as Suffolk Pork Skewers with char siu glaze and Native Scallop with soy and red curry crisp. An optional wine pairing is available for an additional £35 per person, selected from the restaurant’s wine list.
Executive Head Chef Adam Bateman brings over two decades of experience to the role. He is also active in the wider hospitality industry, holding positions on various culinary boards and educational initiatives, including the Royal Academy of Culinary Arts and the Institute for Apprenticeships & Technical Education, where he chairs the Level 3 Pastry Chef Trailblazer programme.
Bateman emphasised the importance of sustainability in the kitchen. “A sustainable kitchen is just as vital as a great kitchen. The two are inseparable. Sourcing locally enables our restaurant to serve fresher, more flavourful food, while supporting nearby growers and reducing environmental impact. Our new menu is a reflection of resilience within the food system and a deepening connection between producer, chef, and diner,” he said.
Pan Pacific London on Houndsditch in the City of London, which has received multiple industry accolades since its opening, continues to position itself as a destination for high-end dining in the capital. The new offering showcases a fusion of culinary traditions, combining locally sourced ingredients with techniques and flavour profiles inspired by Southeast Asia.
Food Desk
For further information and reservations, visit the website here.
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