Suka

Suka sits within the Sanderson Hotel on Berners Street and reimagines Malaysian street dishes for a London audience. As a London Malaysian restaurant, Suka places bold Southeast Asian spices alongside precise French technique, delivering plates built for sharing. The menu can include smoky char, bright yuzu or tart tamarind, with fried shallot adding texture. Early press coverage from 2007 to 2009 placed Suka at the center of the hotel's dining scene, and the address, 50 Berners Street, has drawn a mix of fashion, film and food professionals since opening days.

The restaurant's concept was shaped in part by chef-patron influences tied to Zak Pelaccio, whose background included training with Daniel Boulud and Thomas Keller and time in Kuala Lumpur; his fingerprints appear in the menu's balance of classic Malaysian dishes and upscale flourishes. Suka reframes rendang, papaya salad and seafood stews into plated moments meant for sharing; larger platters, such as roasted turbot or foie gras panggang, sit alongside smaller skewers and rice-side orders. It earned sustained coverage in The Independent and the Evening Standard and established a reputation for style and precise flavor work. The kitchen emphasizes premium ingredients and modern execution over rustic authenticity, which critics noted in 2008 to 2009 when the restaurant polarized opinions about portion size and price.

Suka's menu moves from First Plates through Soups and Noodles to Main Plates and Sides. Signature dishes include foie gras panggang paired with Thai basil, red onion and Vietnamese mint for a sweet-savory contrast; Singapore black pepper mussels finished with rice wine, butter and yuzu for heat and acidity; and a slow-cooked rendang that layers toasted coconut and warm spices. Seafood features prominently: whole prawns and roasted turbot have appeared as plated centrepieces, often priced as shared platters. Grilled ribeye skewers and the Suka sliced steak present British beef with Southeast Asian marinades and finishing sauces.

Expect jasmine rice and simple sides to temper robust flavors. Techniques mix wok heat, slow braise and precise pan sears; sauces are reduced to clarity and spice blends are tempered to highlight primary ingredients. Seasonal changes bring lighter salads or heartier braises depending on market supply and the calendar. Inside the Sanderson Hotel, the dining room reads as a fashionable, design-forward space reached past the Long Bar into a partly open kitchen.

The layout favors social tables and shared platters with staff who explain dishes and recommended pairings. Music levels and a stylish crowd create a lively dining tempo; this is a place to dine amid conversation rather than for hushed formality. Service is active and explanatory rather than ceremonious, with servers guiding pairing choices and portion pacing. The open cooking area allows diners to watch heat and technique without interrupting the room's energy.

Dress smart-casual to blend with the hotel clientele. Suka at the Sanderson Hotel offers a distinctive London expression of Malaysian cuisine, combining bold spice, refined technique and shareable formats. Foie gras panggang, Singapore black pepper mussels and the restaurant's signature rendang define the menu.