{"id":5,"date":"2007-08-31T08:37:02","date_gmt":"2007-08-31T08:37:02","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/awana-contemporary-fine-dining-malaysian-restaurant\/"},"modified":"2007-08-31T08:37:02","modified_gmt":"2007-08-31T08:37:02","slug":"awana-contemporary-fine-dining-malaysian-restaurant","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/awana-contemporary-fine-dining-malaysian-restaurant\/","title":{"rendered":"Awana | Contemporary fine dining Malaysian Restaurant"},"content":{"rendered":"<p><strong>Streets Ahead at Awana<\/strong><\/p>\n<p>Hawkers peddling their wares through the streets of Malaysia is a definitive image of this nation\u2019s culinary heritage and a stark contrast to the fine dining experience to be found on Chelsea\u2019s Sloane Avenue, that is until now. <\/p>\n<p>Awana, the contemporary fine dining Malaysian restaurant is bringing authentic Malay street cuisine to the heart of Chelsea with their Street Food Festival throughout September, reflecting the multicultural \u2018flavour\u2019 of the country with skewers of tender satay, traditional breads, succulent lamb and fresh seafood.   <\/p>\n<p>Executive Chef <strong>Mark Read<\/strong> and Head Chef <strong>Lee Chin<\/strong> Soon have collaborated on this street food menu to encompass the very best dishes from a variety of regions. Influences range from the capital Kuala Lumpur, Taiping which is famous for its delicious street food and Penang, often nicknamed as the \u2018food capital of Malaysia,\u2019 to create menu which evokes the real flavour of Malaysia. <\/p>\n<p><strong>Starters (\u00a36.50)<\/strong><br \/>\nSatay Bebola Daging from Kuala Lumpur<br \/>\nBeef skewer served with Awana\u2019s signature spicy peanut sauce<\/p>\n<p>Roti Bom from Taiping<br \/>\nMalaysian thick bread made from a traditional family recipe served with red curry sauce<\/p>\n<p><strong>Main course (\u00a314.00)<\/strong><br \/>\nSambal Udang from Penang<br \/>\nTiger prawn tail with onion, coriander, sweet pepper in sambal chilli<\/p>\n<p>Pasembur from Taiping<br \/>\nYam bean, cucumber, bean sprout, flour fritters with spicy sweet potato sauce<\/p>\n<p>Kari Kambing from Kedah<br \/>\nSlow cooked tender lamb curry with coconut milk and awana blended herbs<\/p>\n<p>Nasi Putih from Perlis<br \/>\nFragrant rice<\/p>\n<p>     Dessert (\u00a35.00)<br \/>\nAis Kacang from Penang<br \/>\nPistachio ice cream served with cinnamon topped shaved ice, kidney beans, jelly and sweet milk   <\/p>\n<p>Awana, perfectly introduces willing taste buds to the true culinary diversity of Malaysia while sommelier Li Ya Nan has carefully selected wines list to complement each dish. <\/p>\n<p>Surrounded by beautiful teakwood, traditional batik silk and luscious dark red leather, you can enjoy the Street Food Festival menu in the finest surroundings. A chic bar area hosts an extensive cocktail list concentrating on delectable whisky blends and exotic aromatic mixes. <\/p>\n<p>Open for lunch and dinner everyday, awana brings the streets of Malaysia straight to the heart of Chelsea.<br \/>\nThe Street Food Festival menu is only available from the 1st Sept \u2013 30th Sept 07.<\/p>\n<p><strong>Awana<\/strong><br \/>\n85 Sloane Avenue<br \/>\nLondon<br \/>\nSW3 3DX<\/p>\n<p><strong>020 7584 8880<br \/>\nwww.awana.co.uk <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Streets Ahead at Awana Hawkers peddling their wares through the streets of Malaysia is a definitive image of this nation\u2019s culinary heritage and a stark contrast to the fine dining experience to be found on Chelsea\u2019s Sloane Avenue, that is until now. Awana, the contemporary fine dining Malaysian restaurant is bringing authentic Malay street cuisine&nbsp;<a href=\"https:\/\/dine-online.co.uk\/foodie\/awana-contemporary-fine-dining-malaysian-restaurant\/\"><span>read more&nbsp;&#8230;<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/5"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=5"}],"version-history":[{"count":0,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/5\/revisions"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=5"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=5"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=5"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}