D3 Collective to launch Engel and Jang at London’s Royal Exchange in July 2024
In July 2024, London’s Royal Exchange will see the opening of two new, distinct dining and entertainment venues, Engel and Jang, announced by the newly formed D3 Collective under the leadership of Des Gunewardena. Housed on the Mezzanine level of the historic Royal Exchange building, these venues aim to offer a blend of cultural and culinary experiences.
Engel, drawing inspiration from the opulence of 1920s Berlin, will feature a cocktail bar, a performance space dubbed Engel Live, and a terrace. Its design, masterminded by Karen Taylor of Pattern Haus, will evoke the luxurious Art Deco interiors of the era, complemented by a menu of cocktails curated by Mihai Burca and a selection of Austrian and German café/bar delights, such as the signature hot dogs, made with German pork, beef or vegan sausages served in a buttery brioche bun. And example of the original drinks available is Skandal from Anita Berber, famed for her provocative performances in Berlin, prepared with Remy Martin 1738 and absinthe, with a cranberry and mint cloud. Engel Live plans to host live cabaret and jazz performances, capturing the spirit of Berlin’s vibrant arts scene.
Adjacent to Engel, Jang will focus on offering modern interpretations of Korean and Japanese cuisine. Head Chef Dana Choi, bringing her expertise from previous roles including with renowned Korean chef Judy Joo and as executive chef at Seoul Bird, is set to elevate London’s experience of Korean food. The restaurant’s décor, featuring deep red and dark wood accents with crafted linen lanterns, transport diners to the sophisticated elegance of Eastern Asia. The menu promises dishes bringing together traditional Korean and Japanese flavors, such as the restaurant’s own take on Korean steak tartare, Yuk Hwe, where sliced fillet of beef comes in a spicy sauce of gochujang infused with charcoal oil and topped with a rocher of pear-lime sorbet, finger lime, egg yolk and kimbugak. The K BBQ experience, instead, comprises dry-aged sirloin steak presented with condiments of Maldon salt in perilla oil, wasabi butter, salted pollock roe and two iterations of jangajji – pickled chilli and cherry tomato. Alongside this is the Bossam Tower, featuring Iberico pork belly bossam, slowly cooked in a doenjang broth. Jang will be open for breakfast, lunch and dinner.
Both Engel and Jang are designed to cater to a diverse clientele, from foodies seeking new gastronomic adventures to those looking for an evening of entertainment and luxury dining, with the two exciting offerings, from live performances at Engel to the culinary journey at Jang.
Food Desk
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