Dishing up everything from gyoza to noodles, curries and sizzling plates, the Mad Asian menu is a mixed bag of big flavours, combining Stanley’s Chinese and Japanese backgrounds with tastes from Malaysia, Vietnam and Mongolia. As head chef, Stanley will be overseeing a theatrical open-plan kitchen that will serve lunch and a share-style dinner menu daily. The beef tataki with pineapple, coriander and chilli is a good place to start, before moving to signature dishes like the lightly fried scallop salad with honey-yuzu dressing and the Mad Grandpa prawn curry with green beans and chilli. Want to spice up your life? Go for the fried chicken wings with (very) spicy garlic sauce, or the authentic and punchy Chinese mapo tofu – they both pack a decent punch. As for the drinkables, you’ll find a hefty list of Asian-inspired cocktails on offer, as well as a respectable collection of sake, Japanese whisky and small-batch gins.