JOYETA NG X MNTD 18 FEBRUARY 2025
About
Joyeta (Joy) Ng was born in Hong Kong, educated in the UK, and culinary-trained in Japan.
Her first job out of university was in advertising, but her grandmother's passing reminded her of her love for sharing food and cooking for others.
She began her culinary career at DEN, a modern kaiseki restaurant in Tokyo in 2016, where she remained for 7 years before relocating to London two years ago. She then joined Kitchen Table for over a year before returning to Japan for Noma's Kyoto pop-up.
Joy took some time to travel after that, working at The Chairman in Hong Kong to further hone her skills and expand her knowledge about Chinese cooking. It was at this point that she realised that, although she had grown up eating Cantonese food, she never learnt to appreciate its complexity nor cook it properly, paying it the respect it deserves. She also noted that there are very few young Chinese chefs today who would like to take over the baton, as many would aspire to become a European or Japanese chef - both cuisines which are often perceived to be more prestigious.
Identifying a gap in the London restaurant scene, Joy has now returned to London to share her personal interpretation of Cantonese cooking, with an emphasis on nostalgia, nourishment and comfort, made with nothing but quality produce - "exactly how a Chinese mother would cook for her nearest and dearest."
The Menu
OMNI:
FRIED CUTTLEFISH CAKE WITH FIVE-SPICED HOISIN SAUCE
Cuttlefish paste, pak choi, dried tofu skin, deep fried in batter
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CENTURY EGG SALAD
Century eggs, pickled ginger, smacked cucumber, woodear fungus, coriander, chopped peanuts, black vinegar chili oil garlic vinaigrette
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DUMPLINGS WITH WINGS
Pork and Chinese cabbage dumplings with a crispy skirt
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STEAMED GLUTINOUS RICE IN LOTUS LEAF
Chinese dried meats, dried shrimp, shiitake mushrooms, peanuts, chestnuts, pan-seared prawns
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SESAME TANGYUAN Glutinous rice balls, sesame paste, osmanthus and amazake syrup
VEGETARIAN:
FRIED TOFU SKIN ROLL WITH FIVE - SPICED HOISIN SAUCE
Tofu skin stuffed with Shiitake, carrots, Chinese cabbage, pickled mustard tuber, water chestnut
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SMACKED CUCUMBER SALAD Smacked
cucumber, pickled ginger, wood ear fungus, coriander, chopped peanuts, black vinegar chilli oil garlic vinaigrette
__________
DUMPLINGS WITH WINGS
Mushroom and fermented cabbage dumplings with a crispy skirt
__________
STEAMED GLUTINOUS RICE IN LOTUS LEAF
Chestnuts, peanuts, lotus seeds, shiitake mushrooms, swede, pumpkin, cashew nuts __________
SESAME TANGYUAN
Glutinous rice balls, sesame paste, osmanthus and amazake syrup