As you step into the mezzanine level of London’s Royal Exchange, two unique worlds collide. On one side, Engel is a cocktail bar that captures the spirit of 1920s Berlin with its Art Deco elegance, live performances, and exquisite drinks. On the other side, Jang reimagines Korean and Japanese flavours with a modern twist, crafting a fine dining experience with gorgeous ingredients.
Founded by hospitality icon Des Gunewardena, Engel and Jang, the group’s first project is an all-encompassing venue that brings two unique concepts together in a boutique-like atmosphere where the ingredients shine.
Jang
Growing up in Gwangju, Jang’s head chef, Dana Choi, brings a touch of luxury to Korean cuisine, challenging the common perception that it’s casual among UK consumers. ‘Jang’ means sauce in Korean, specifically one that’s made from fermented ingredients, a staple for their dishes.
Combining her passion for Japanese food as well, Chef Choi elevates Korean and Japanese flavours into authentic, innovative, and luxurious dishes — all crafted from the finest ingredients sourced across the UK. Having worked at several Michelin-starred restaurants in London and Korea, such as The Square and Bicena, she paved her way to become a head chef at Seoul Bird in 2021 and now at Jang. Choi’s vision for Jang is to design a menu that brings Korean and Japanese food together given their shared techniques, such as the use of pickled vegetables, soy sauce, and rice with soup. In fact, what exists as sushi in Japan, takes the form of gimbap in Korea. Having said that, she believes it only makes sense to combine the two, balancing between tradition and innovation.
Located on the south mezzanine, Karen Taylor designed Jang, filling the space with deep red velvet and wood accents. To give the restaurant an intimate and warm glow, Taylor added lanterns made of hanji paper, evoking the ambience of historical Eastern Asia. Jang also uses luxurious Eastern-Asian inspired pieces and tableware with top-notch presentation. One standout is the Jang Salad, served in a stone-looking bowl and covered in rice paper decorated with flowers — the attention to every detail is an art itself. To elevate your dining experience, some days feature live performances, adding a special touch to the atmosphere.
Contemporary Japanese-Korean Food
From their appetisers, the Yuk Hwe Steak Tartare hits the spot, featuring raw slices of beef fillet in a spicy sauce of gochujang, infused with charcoal oil. The dish is topped with a delicate rocher of pear-lime sorbet, finger lime, egg yolk, and a Korean seaweed chip called kimbugak. Another highlight is the Salmon Tataki, with lightly seared salmon topped with crispy shallots and baby basil, all drizzled with a tangy ponzu dressing.
Sweet, spicy, and crunchy, Jang’s Korean Fried Chicken pops with flavour and texture — you can request for added caviar to it. Known as hwe in Korea, there’s also a finely curated selection of sashimi, made from Scottish salmon, bluefin tuna, and hamachi, coming in 8 pieces. You can even upgrade the dish to include sushi with it, or just have the sushi alone.
Onto the mains, the K-BBQ is a tender sirloin dry-aged over 35 days. Meat this good doesn’t need condiments but to complement that rich texture and taste, Chef Choi adds Maldon salt in perilla oil, wasabi butter, Jang’s chimichurri, salted pallock roa, with chilli and cherry tomato jangajji — condiment heaven. For seafood lovers, the Spicy Miso Black Cod comes with crispy leek, black cod soup, and yellow and green courgettes. Don’t worry if you’re vegan — the Vegetable & Tofu Nimono will surely delight, made from Delica pumpkin, daikon, shiitake mushrooms, sweet potato, lotus root, and tofu, all simmered in a rich Kombu soy broth and served with Yeongyang rice.
And if you come with someone else, Jang offers some dishes for two to share — for that, you must order the Iberico Bossam Tower. Slowly cooked in a doenjang broth, the dish is made from braised pork belly and served with Choi’s oyster, endive kimchi, and samjang. Another great option includes the Steamed Whole Sea Bream, featuring doenjang truffle and mushroom duxelles, along with chilli, summer vegetables, and a soy-yuja sauce. Lovage chilli oil and pomegranate white kimchi both add a flavourful kick to the dish. You might not have known that, but kimchi actually has over 200 existing variations, several of which feature on Jang’s menu, including the endive kimchi, which pairs well with any dish.
You can’t end the night without trying Jang’s desserts, such as the kkwabaegi: twisted Korean doughnuts with Biscoff crumble and salted caramel ice cream. For a fruity option, the Watermelon Hwachae Fruit Punch dazzles with Nashi pear, watermelon jelly, and lemon verbena sorbet. Forget the Hwachaes you see on TikTok, this is the real thing. Elegant, refined and very moreish.
Jang’s breakfast menu is also worth a look and includes a selection of different egg styles with Japanese and Korean flavours such as Okonomiyaki, yuzu hollandaise, and gochugaru. Other dishes include a full English breakfast or potato waffles with KFC complemented by sweet soy sauce, sesame seeds, pine nuts, and soy honey.
Jang’s Drinks
Just like the food, Jang’s signature cocktails draw inspiration from Korea and Japan’s native ingredients. Among their offerings is Nobunaga, a spicy-sweet mix of ginger and shiso infused in Botanist gin, peach syrup, Akashi-Tai yuzu sake, and dragon fruit dust — very refreshing. Also sweet and fruity, Emiko has Kaffir, chilli infused 14 Inkas vodka, lychee syrup, along with lime and cranberry juice. For something citrussy and herbal, Shiso Blossom combines Mount Gay Eclipse with cherry and shiso syrup, grapefruit juice, lime, as well as Franklin & Sons soda water. Moreover, you should try their Sake, as well as a focused wine list with something for everyone.
Engel
Just as Berlin flourished with art, culture, and creativity during the Golden 20s, so does Engel. Nestled next to The Royal Exchange’s grand arches, Karen Taylor also designed the space, featuring Art Deco, with a rich jewel-toned colour palette, luxurious textures and elements like polished brass, gold, and black marble, as well as matching timber panels, all atop a plush red carpet. Inspired by the Tiffany Lights of the 1920s, handmade lamps illuminate the bar — a true testament to Berlin’s hedonistic spirit during that period. The venue boasts an outdoor terrace too.
Engel Live, the bar’s entertainment lounge, comes alive with musical performances every Wednesday and Thursday night, reminiscent of the vibrant cabaret scene of that time. Just like the rest of the bar, banqueting tables and shimmering candelabras adorn the entire space. Engel has already hosted several talented performers, including Kristen Hossen, a vocalist with 17 years worth of experience and Helena Debono, whose impeccable voice masters pop, soul, and jazz.
Vintage Cocktails
Curated by Mihai Burca, the cocktail menu references Berlin’s rich culture and history, while incorporating a contemporary flair. Skandal honours German dancer and actress Anita Berber, whose life scandalised Berlin given her provocative performances in the art and cabaret scene. The citrus and herbal cocktail features silky Remy Martin 1738 and absinthe, with a cranberry and mint cloud bubbling from an avant-garde glass depicting Berber’s signature red pout. It also features Cointreau, lemon juice, beetroot, orange cordial, and ginger ale to complement its exquisite taste.
Other cocktails like Der Blau Engel tribute cabaret star Lola Lola from Inspiring our Name. Floral, citrus, and smooth, the drink combines Bruichladdich Classic Laddie, lavender, peach cordial, and curaçao liqueur. Drawing inspiration from the works of Geroge Grosz, a prolific 1920s Berlin caricaturist, Die Elite is a tart and fruity cocktail featuring Dupont Calvados V.S.O.P, Belle de Brillet, pear syrup, lemon juice, and egg white.
From citrus to fruity, herbal, smoky, and more, there’s a cocktail for every palate. Beyond their signature creations, Engel also offers popular cocktails such as Mandarita, Rhubarb Fizz, and Lychee Paloma.
Engel’s Café Menu
From Engel’s café menu, it is all about their authentic German hot dogs, available with a choice of pork, beef, or vegan meat served in a buttery brioche bun. For a classic option, The Der Klassiker comes with ketchup, mayonnaise, German mustard, and caramelised onions. The Der Elegante really stands out with its truffle mayonnaise, melted Gruyère, fig jam, crispy onions, and parsley — an explosion of flavours. For a spicy, Mexican twist, order the Der Mexikaner, topped with guacamole, lime, pickled jalapeño, chipotle mayo, pickled red onion, and coriander.
Other dishes include the Maldon rock oysters, harvested from the salty marshes of Essex’s coastline — a testament to Engel’s commitment to sourcing the finest produce and ingredients across the UK. For something delightful and light, their German charcuterie board comes with smoked Black Forest ham, Bündnerfleisch, Kaltbach Gruyère, pretzel, gherkin, and German mustard. If you visit for lunch, their steak and schnitzel frites really impress with their quality and flavour.
In a Nutshell
For those eager to combine cultural and luxurious dining experiences, Engel and Jang are a match made in culinary heaven. From exceptional food to exquisite cocktails, and live performances, this all-encompassing venue is a clever and elegant take on experiential dining.
To discover more, visit Engel and Jang.
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All imagery courtesy of Engel and Jang.