Suka

Morgans Hotel Group and China Grill Management, who, in 1999, brought the ultra chic Asia de Cuba to London at the St Martins Lane hotel, has recently opened Suka, a collaboration with the critically acclaimed New York-based chef, Zak Pelaccio.

Suka offers modern authentic Malaysian cuisine, prepared with European sensibility and technique, the result of Pelaccio training both in Southeast Asia and under the guidance of some of the United States' most important chefs, Daniel Boulud and Thomas Keller.  A rising star on the American culinary scene, Pelaccio uses Western influences, French cooking techniques and fresh British and Malaysian produce, whilst ensuring that the intensity and spectrum of the Southeast Asian flavours for which Malaysian cuisine is known.

Set on the ground floor of Sanderson, the lavish 'urban-spa' oasis which is an ironic combination of extravagance and simplicity, Suka encompasses the hidden space following the Long Bar as well as the entire Garden Terrace. The dramatic space has been redesigned by the renowned Paris based architect and designer India Mahdavi. The restaurant has a relaxed and casual ethos, while still capturing the wit, irony and elegance of the award-winning hotel.

The menu is served in typical Asian sharing style and includes the following dishes, ranging from home-style to truly elegant and deluxe, such as oyster omelette, oxtail soup, curried crab laksa, Tamworth pig claypot, Scottish salmon, skate bakar, foie gras roasted whole or turbot

A smaller snack menu from Suka is also served at the Long Bar and late night: a selection of buns - brisket, shrimp, pork or vegetable; skewers of baby squid, beef or lamb; pork belly and Oyster claypot; Nasi Ayam - chicken and rice claypot.