Discover Global Flavours with a British Twist at Pan Pacific London
Straits Kitchen at Pan Pacific London is excited to announce the launch of its new seasonal menu. Set within Forbes five-star hotel Pan Pacific London, Straits Kitchen is a recent recipient of the prestigious AA Two Rosettes, and brings vibrant flavours of Southeast Asia to the heart of the City by combining fresh seasonal produce and Western techniques with the sophistication and hospitality that Pan Pacific hotels are renowned for worldwide.
The menu has been expertly curated by Executive Head Chef Adam Bateman, who brings 25 years of experience and passion to the dynamic new menu, as well as a renewed focus on sustainability and collaboration between kitchen and supplier, built on a shared commitment to seasonality and responsible sourcing.
A dedicated advocate for the hospitality industry, Adam sits on several influential boards and programmes such as the Royal Academy of Culinary Arts, Nestlé Toque d’Or, and the Acorn Scholarship. He also serves as Chairman of the Institute for Apprenticeships & Technical Education, where he leads the Level 3 Pastry Chef Trailblazer initiative.
A Showcase of Seasonal Ingredients and Bold Flavour
The menu is focused on seasonal British ingredients with global influences, featuring standout dishes such as a succulent two-day braised Hereford Beef Short Rib, and decadent Cornish Crab Papardelle with caviar and laksa emulsion. Guests can indulge in the Experience Menu which takes diners through a five-course journey of exceptional fusion cuisine for £59pp, including Suffolk pork skewers with an aromatic char siu glaze, and vibrant Native Scallop with soy and red curry crisp. The Experience Menu also offers a wine pairing for £35pp, hand-selected from Straits Kitchen’s diverse and award-winning wine list.
Guests can also enjoy an exciting à la carte selection including glazed truffled Hispi cabbage, dry-aged sirloin with Szechuan peppercorn sauce, whole lemongrass-steamed sea bass, and zingy pink grapefruit and blood orange set custard.
Adam Bateman, Executive Head Chef, comments:
“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.”
For more information on Pan Pacific London, please visit www.panpacificlondon.com
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