The duo at the helm of Eels, both of whom trained with William Ledeuil and both of whom are passionate about Asia whose continent they’ve roamed, have now opened a second establishment to celebrate the joyful diversity of Asian cuisine in a two-storey bistro-style bolthole. The result: small fragrant nuggets, concocted from quality produce, such as a pressé of three meats, red wine and citronelle jelly or a pithiviers of black pudding and chistorra (sausage), flanked by tamarind and apricot pickles.