Straits Kitchen at Pan Pacific London has launched a new seasonal menu.

The restaurant brings the vibrant flavours of Southeast Asia to the heart of the city by combining seasonal British ingredients with global influences. Standout dishes include two-day braised Hereford beef short rib, and decadent Cornish crab papardelle with caviar and laksa emulsion.

The Experience Menu takes diners through a five-course journey of exceptional fusion cuisine, including Suffolk pork skewers with an aromatic char siu glaze, and vibrant native scallop with soy and red curry crisp. Meanwhile, the à la carte selection features glazed truffled hispi cabbage, dry-aged sirloin with Szechuan peppercorn sauce, whole lemongrass-steamed sea bass, and zingy pink grapefruit and blood orange set custard.  

Both menus have been curated by Executive Head Chef Adam Bateman, who brings his 25 years of experience to the table, as well as a renewed focus on sustainability and collaboration between kitchen and supplier, built on a shared commitment to responsible sourcing. 

A dedicated advocate for the hospitality industry, Bateman sits on several influential boards and programmes such as the Royal Academy of Culinary Arts, Nestlé Toque d’Or and the Acorn Scholarship. He also serves as Chairman of the Institute for Apprenticeships & Technical Education, where he leads the Level 3 Pastry Chef Trailblazer initiative. 

“A sustainable kitchen is just as vital as a great kitchen,” notes the chef. “The two are inseparable. Sourcing locally enables our restaurant to serve fresher, more flavourful food, while supporting nearby growers and reducing environmental impact. Our new menu is a reflection of resilience within the food system and a deepening connection between producer, chef and diner.”