Two minutes with Sandia Chang, co-founder of Kitchen Table
At Kitchen Table all guests sit at a counter around the open plan kitchen - what made you open a restaurant like this?
We wanted a restaurant where our guests could feel like being invited into our home as at home, the kitchen is usually where all of our guests would gather. We also wanted a restaurant where chefs are able to directly tell their stories from sourcing ingredients to preparation of a dish to the guests directly.
At the restaurant you specialise in grower Champagnes, and offer Champagne flight to accompany the tasting menu - what makes grower Champagnes pair so well with James’ food?
Champagne in general goes well with everything! Especially in a tasting menu where a guests can expect so many variety of flavours and textures, Champagne is such a versatile wine that can go well with all the dishes.
We all loved Bubbledogs - please tell us there’s a plan to bring it back at some point in the future??
I would love to bring Bubbledogs back in the future! But at the moment it is selling Champagne online and perhaps some Bubbledogs pop-ups here and there. Watch this space!