Described as ‘a home-style mama’s kitchen’, Mambow is a bowl-food concept serving seasonal dishes that draw from Lee’s upbringing in Singapore.
Open throughout the day, the menu will feature a selection of breakfast and all-day options including a coconut yoghurt bowl with turmeric granola, and rhubarb and ginger compote; and a black rice bowl with za’taar sprouts, roasted beets with orange miso, spicy green grilled chicken, salsa verde, and leftover pickles.
Guests will also be able to build their own bowl using base ingredients including black rice with crispy shallots and sesame oil; and Hodmedod’s farro with preserved lemon and winter tomatoes.
“Growing up in Singapore, I spent lots of time at my family’s bakery; one of the first organic bakeries in the city,” says Lee on her inspiration for Mambow.
“It was there that I learned the importance of beginning every recipe with quality ingredients, and cooking nutritious food with soul at its heart.
“I wanted to open somewhere welcoming and homely, whether you’re stopping by for a bowl to go or settling in for weekend brunch. It was also really important to me for Mambow to close the loop as far as possible: I’m working with local suppliers, using any leftover produce for soups and cakes.”
Lee previously cooked at the Michelin-starred Pashà restaurant near the city of Bari, Italy.
