LOCATED off the busy Fulham Road in Chelsea lies HUŎ, the newly opened sister restaurant to Notting Hill’s well-loved ULI. This new addition to Graham Rebak and Adam Wilkie’s CV lies on Park Walk, commonly referred to locals as Chelsea Beach due to the relaxed, holiday feel of this strip, giving the clean, Asian menu the perfect new home.
Founded on the basis of providing not only your favourite dishes but utilising traditional Chinese, Thai, Malay and Singaporean techniques when cooking, each dish is made from scratch making each bite convince you that this could be argued as a guilt-free meal.
Exterior and interior of HUŎ
Head Chef Yam Bahaeur Gurumg has balanced the menu to showcase snacks, starters, soups, a variety of mains stretching from meat and fish to vegetarian and vegan options all the way to desserts that leave you wanting more.
Unlike many restaurants, this is one I doubt you would return to order the same thing as the sheer range of dishes has you perplexed at what you should eat this time while simultaneously having you already book your return to try the rest.
Selection of starters at HUŎ
With a separate bar inviting a more casual approach to HUŎ, if that is what you are after, the moreish snacks like lobsters crackers are a perfect conversation accompaniment. The sweetness of the cocktails perfectly balance the savoury, salty nature of the food with Lychee Martinis and the Rising Sun becoming the perfect companion to starters like the vegetable spring rolls and thick-cut calamari.
Stir-fried beef fillet in spicy black pepper sauce
Daikon cakes with bean sprouts
With an extensive wine list, whether you choose the crispy shredded beef, stir-fried beef fillet in spicy black pepper sauce, or a personal favourite, the pan-fried teriyaki black cod on a bed of asparagus, there is something to help illuminate the spectrum of flavours.
The offerings of salads, ranging from duck salad with cashews and watermelon to bang-bang tofu reference the laid-back attitude the restaurant and its owners aimed to bring to SW3.
Triple-cooked dover sole
Spicy soft shell crab salad
With your taste buds ready to experience the holiday we are all unlikely to get this summer, architect Jonathan Clark encapsulates the ethos perfectly through the driftwood-heavy interior design.
Imagine a luxury beach bar with plants bringing colour to the atmosphere and mirrors reflecting the light and you are already a step closer to HUŎ. Mimicking the lightweight nature of the food, the restaurant invites a sense of calm with its intimate summer setting.
Interior of HUŎ
Ultimately, the combination of food, drink and atmosphere are the true ingredients to a great restaurant, and Graham, Adam, Jonathan and Yam have come together to create a restaurant that leaves you wanting more. Lucky for me, it’s walking distance away and I am sure to make a return imminently.
by Imogen Clark