Champor Champor

DAYS OF BUSINESS

Mon - Sat:	18:15 to 22:15

Champor-champor is not just another restaurant. It is a whole culture of its own - a total dining experience. The term is actually a Malay expression, which may be loosely translated as 'mix and match'.

Delicious modern Malay-Asian food, influenced by the flavours of East, Southeast and South Asia, with a hint of the Western world, is served from set menus. Our wine list features wines from around the world that have been carefully selected to complement the food. We also feature a range of aperitifs, beers, spirits, liqueurs, coffees, teas, herbal infusions and other soft drinks.

Payment Options	Amex, Visa, Mastercard
Set Menus	Set menu 1 £21.50 2 course, Set menu 2 £25 3 course, Set menu 3 £28 3 course
Features	Dress smart casual, Private dining area, Street parking
Ambience	Child-friendly, Contemporary, Romantic, Trendy
Food	Vegetarian option
Styles	Sit down
Suitable For	Birthday/Anniversary, Business lunch/dinner

Awards

2006 - Restaurant Magazine UK Best Dishes Awards - Best Curry

2007 - Restaurant Magazine UK Best Dishes Awards - Best Curry

Spring/Early Summer Dinner Menu

Wine List

Starters

Sarawak Tribal ceviche: with fresh herbs; deep fried bird-eye chilli garnish

Roast frog legs glazed : with honey and black sesame seeds; orange chutney (2.00 supplement)

Braised garden-herbed ostrich sausages: in Szechuan pepper and Japanese miso

Crispy minced lamb spring rolls: fresh tomato Thai basil and mint sauce

Crabmeat and Asian chive toast: yellow pickled water chestnuts

Slow-cooked bell pepper: paneer and roast mushroom salad;jaggery and lime dressing (v)

Chinese lotus-leaf rice stuffed: with salted duck egg; Indian vegetable curry (v)

Inter- Course (£2.80 supplement)

Tom kha granita

Green apple and ginger granita

Main Courses

Kangaroo fillet stir-fried: in chilli oil, petai and egg noodles; crushed peanut and dried shrimp garnish (supplement)

3.00

Malay beef red curry: turmeric festive rice; Balinese omelette

Duck confit: green curry sauce, phat thai, green mango salsa

Roast cod marinated: in miso, mirin and brown sugar; sushi rice; wild mushroom velouté (supplement)

2.00

Fruits de Mer and kaffir lime leaf broth: poached egg; pesto rice

Cassava: ginko nuts and preserved Chinese plum tagine; garlic shoot pilau; parsnip crisps (v)

Baked silk tofu: with black vinegar and spring onions; steamed choi sum; Hong Kong style cheesy rice (v)

Dessets

Chilled passion fruit and black pepper cheese cake: raspberry chutney

Burnt sugar and banana cake: dark chocolate and cardamom ice cream

Green tea jelly topped with coconut custard: warm pineapple and brandy pajery

Green grape and mint salad marinated: in sweet sake; shortbread

All efforts have been made by www.menulog.co.uk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Great Britain Pounds (GBP£) unless otherwise specified.

This menu was last updated on 23/4/07.

User rating

(66 reviews)

Overall		8.3
Food		8.3
Ambience		8.3
Service		8
Value		8.7

"Highlights included the green curried frogs' legs congee served with an earthy steamed peanut salsa, a comforting dish of subtle flavours and textures and the lovely smoked banana ice-cream. Service was courteous and attentive. No wonder the place was full on a midweek night..."

N/A, Time Out Eating & Drinking Guide 2007 - September 2006

"Expect a 'wake-up call to all the senses' at this 'gem' near London Bridge, where the 'exceptional' Maylay Asian cuisine runs from the 'inventive' to the 'exotic', and the 'enticing', 'romantic' setting includes 'original artefacts' and a balcony loveseat with a 'waiter's bell'."

Troy Segal, Zagatsurvey 2007 - September 2006

“A small, wonderfully bohemian southeast Asian restaurant. The name, which can be roughly translated from Malay as ‘mix and match’, is the key to the menu, which reflects Asian cuisines with roots in Malaysia. A two-course, fixed-price meal might include tofu, courgette(zucchini) and lychee satay followed by spicy stingray baked in banana leaf with kukur mushroom curry.”

Rebecca Snelling, The AA Key Guide - December 2004

Champor Champor

DAYS OF BUSINESS

Payment Options

Set Menus

Features

Ambience

Food

Styles

Suitable For

Awards

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User rating

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