One of the most anticipated launches of the last decade from one of London’s most prolific and highly regarded restaurateurs, Engel and Jang London will come to life at the iconic Royal Exchange in the heart of the city; from Des Gunewardena’s new group D3 Collective.
Engel and Jang will be two distinct concepts housed on the mezzanine level of the historic building. Engel will encompass a cocktail bar, performance space and terrace inspired by 1920s Berlin, evoking the opulence of the era through luxurious Art Deco interiors, innovative cocktails and captivating cabaret performances. On the other wing of the Mezzanine, Jang will be an intimate restaurant and bar serving modern interpretations of Korean and Japanese cuisine, an alluring new venue for The City.
Des Gunewardena
Described as London’s restaurant king during his time at D&D London, the charismatic and tennis-loving Des Gunewardena spearheaded opening over 40 restaurants around the world, not to mention the plentiful amount of luxury restaurants he helped open in London.
Engel and Jang is the first restaurant Des and the D3 Collective have opened in London since leaving the D&D group. He has also announced a future restaurant, located in Canary Wharf.
Engel
Engel Bar and its performance space draw influence from 1920s Berlin and the glamorous, expressive period it represents. Set against the backdrop of The Royal Exchange’s grand arches, Karen Taylor of Pattern Haus’ design, with a rich jewel-toned colour palette and luxurious textures, evokes the ambience of the era. The live music events space, Engel Live, has also been designed with timeless glamour and the spirit of Berlin in mind. The space will feature live cabaret and jazz performances on Wednesday and Thursday evenings and will be available for private hire.
Engel’s Cocktails
The cocktail menu is curated by Mihai Burca, who is known for his creative process in regards to crafting cocktails. He also has gained a large following on Instagram, due in part to both his sense of humour and skill with making cocktails. Many of his cocktails have gone viral for their impressive aesthetic alongside their avant-garde characteristics. This indicates the direction the bar at Engel is going to take: one that is elegant yet fun, vintage yet energetic.
The menu references Berlin’s rich culture and history, with imaginative twists on vintage cocktails and show-stopping, artistic glassware. Skandal takes inspiration from Anita Berber, who led a life marked by scandal, famed for her provocative performances in Berlin’s arts and cabaret scene. The cocktail mimics the decadence and excess she was known for, using silky Remy Martin 1738 and absinthe, with a cranberry and mint cloud bubbling from an avant-garde glass depicting her signature red pout.
Engel’s Menu
Engel will also offer a daytime through evening Austrian and German café and bar menu, with a smaller selection of premium hot dogs, German beer, wine, and champagne served on the outdoor terrace, which spills down from the portico of the Royal Exchange onto the pavement below. The signature hot dogs, made with authentically German pork, beef or vegan sausages, come served in a buttery brioche bun and include Der Klassiker, made traditionally with ketchup, mayonnaise, German mustard and caramelised onions, and the indulgent Der Elegante, with truffle mayonnaise, melted Gruyère cheese, fig jam and crispy onions.
Jang
Jang, the restaurant on the South Mezzanine, will also celebrate the lavish glamour of the 1920s with Asian influences from the rich heritage of both Korea and Japan. The space will be decorated with deep red and dark wood accents, lit with crafted linen lanterns, creating an elegant atmosphere reminiscent of Eastern Asia. The menu of Korean and Japanese cuisine has been created by Head Chef Dana Choi, who joins the restaurant with prior experience working with high-profile Korean chef Judy Joo at Jinjuu in Mayfair and, most recently, as executive chef at Seoul Bird. Dana aims to raise the profile of Korean food in London with her original and creative approach.
Jang’s Menu
The menu sees a take on Korean steak tartare, Yuk Hwe, where a sliced fillet of beef comes served in a spicy sauce of gochujang infused with charcoal oil and topped with a delicate rocher of pear-lime sorbet, finger lime, egg yolk and kimbugak – a Korean seaweed chip. The K BBQ will be a refined Korean BBQ experience of dry-aged sirloin steak served with condiments of Maldon salt in perilla oil, wasabi butter, Jang’s chimichurri, salted pollock roe and two iterations of jangajji – pickled chilli and cherry tomato. Alongside this is the Bossam Tower, featuring Iberico pork belly bossam, slowly cooked in a doenjang broth, accompanied by Dana’s oyster, endive kimchi and ssamjang, and a sushi and sashimi selection served on an ornate alligator-shaped platter. Jang will be open for breakfast, lunch and dinner.
Head Chef Dana Choi is overseeing the development of the menu at Jang. She is a deeply experienced chef, having worked at numerous Michelin-starred Korean restaurants; there is no better pick than her to finally bring Korean food into the London mainstream.
As a Korean native and a lover of Japanese cuisine, Dana is excited to be creating the dishes that will be served in Jang’s restaurant, “I aim to highlight the traditional flavours and practices of my nation which are so underrepresented in London’s current restaurant scene. This menu blends the flavours of my Korean heritage with Japanese influences to create unique dishes but with authenticity still at their heart.”
Engel and Jang
Engel and Jang aim to provide the City of London with a diverse and vibrant venue, combining modernised Korean and Japanese gastronomy in Jang, relaxed German and Austrian dining in Engel, an event space with an exciting programme of live cabaret music, and an outdoor terrace to enjoy the London sunshine.
Engel and Jang will open Monday to Friday at The Mezzanine, First Floor, Royal Exchange, London EC3V 3LQ in July 2024.
To discover more, visit jangrestaurant.co.uk and engelbar.co.uk
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Imagery Courtesy of Eleonora Boscarelli, Mihai Burca, Dana Choi, and Engel and Jang.