A brick-and-mortar extension of Dong Xi (東西) which, in turn, is a reflection of its founders Jiro H and Michael Janczewski, BASTARD was born in the throes of lockdown, but has impressively managed to secure fans and scoop up F&B awards since. Wielding an impressive pedigree in Chinese kitchens (him) and F&B management (her), the duo dish out interesting eats designed for sharing while also pouring natural wines, a small but tidy selection of cocktails, and an in-house beer specially created for them by Sad Gorilla Club.
Standouts on the current winter menu: a calamari dish with yuzu, an ingredient that makes the whole dish sing; a whole steamed fish inspired by Hop Sze’s in Hong Kong; a luscious hairy crab egg custard; and something called Pumpkin Liquid Cheesecake that we named one of the
best things we ate in 2023.
By Sammi Sowerby
