🗣️ Ex-Nobu chef Scott Hallsworth is behind this edgy joint. It’s small and buzzy, with kitschy Japanese posters, giant sake bottles and radioactively bright cocktails. The food is pan-Asian by way of California – think chili crab ‘bombs’ in crunchy wonton shells
Words by Tatler Magazine after a visit to Freak Scene in Parsons Green ✌🏽
🍂 A Thousand Leaves – House Chips with a Jalapeno Dip
🦀 Singapore Chilli Crab and Avocado Wonton Bombs
🍣 Yellowtail Sashimi with Yuzu Soy, Kizami Wasabi and Kaffir Lime Mayo
🥬 Grilled Hispi Cabbage with Dried Miso, Truffle, Butter and Ponzu
🍜 Takikomi Gohan – Japanese rice hot pot with mushrooms and wasabi tobiko
🍩 Thai Red Curry Duck Donut Buns Dessert of your choice – options include
❤️🔥 Purple Passionfruit Pavlova
🍮 Singapore Koppi Brûlée
🍾 It’s Happy Hour all night every Tuesday, which means reduced price wine, beer, cocktails and soft drinks!
Food photography by David Loftus
Photo outside Freak Scene by Pale Blue Dot