Newly opened Zheng on Sydney Street, Chelsea, is the first London restaurant from Executive Chef Izlinda Baharom and General Manager Adam Abdullah, the husband and wife team behind the critically acclaimed Zheng in Oxford, which was dubbed ‘The New Best Chinese Restaurant in Oxford And Possibly In The Country’ by The Times Magazine’s Giles Coren.
Zheng specialises in Malaysian-Chinese cooking, reflecting the multi-ethnic makeup of Malaysia and its rich culinary heritage. Executive Chef Izlinda seamlessly blends Malay, Chinese and Indian influences to create exciting, vibrant dishes.
Signature dishes include Fried Boneless Chicken (stir fried with dried chillies, cashew nuts and Szechuan pepper), Beef with Aubergine (garlic and soy sauce), Roast Duck with Peanuts, Green Beans with dried chillies and minced chicken and, of course Malaysian classics: Beef Rendang (slow cooked beef with coconut based spicy sauce) and Nasi Lemak (coconut rice served with sambal, egg, cucumber, fried anchovies, peanuts and Rendang chicken).