Ada Ng
at Metier

Ada Ng has never cooked in Europe. She has cooked for the owners of the restaurants that inspired the chefs who have. Lantern, her 14-seat counter in Singapore, has operated quietly for six years on a single theory: that Cantonese cooking, stripped of ceremony and rebuilt over charcoal, can be as precise and as unsentimental as anything coming out of Tokyo or Copenhagen.

For five nights in March, she takes over Metier's kitchen in Shoreditch. The menu is seven courses. It follows no single thread except hers — mackerel cured in rice bran, duck aged over charcoal, a crab rice she has cooked in some form at every service since 2019. Metier's wood-burning hearth is the reason she said yes to London first.

This is her first time cooking outside Asia. The run does not repeat.