‘At Sticky Mango London bring your appetite and be prepared for your tastebuds to embark on a culinary journey fused with the delicious global flavours.’ Syeshia Sweeney.
Just a short distance from the buzz of London’s iconic Southbank, we found ourselves nestled under faux blossom trees sampling the 9 flavours tasting menu on the top floor of Sticky Mango.
Just a short distance from the buzz of London’s iconic Southbank, we found ourselves nestled under faux blossom trees sampling the 9 flavours tasting menu on the top floor of Sticky Mango. It was a lively atmosphere on a Tuesday evening, the restaurant appeared to be popular with group bookings as menus are designed for sharing, encouraging an exciting shared social experience.
Chef Owner Peter Lloyd, popped by to wish us a lovely meal and shared he was delighted the London restaurant scene is finally back in full swing, thankfully resulting in fully booked evenings at the restaurant.
Chef Owner Peter Lloyd, popped by to wish us a lovely meal and shared he was delighted the London restaurant scene is finally back in full swing, thankfully resulting in fully booked evenings at the restaurant. Lloyd boasts an impressive resume from his start in the House of Commons to his experience as Head Chef & Executive Chef at some of London’s finest hotels and working alongside extremely notable chefs. Now heading up Sticky Mango alongside partner Rosa D’Imperio, Lloyd is flourishing with making his creative stamp on unique fusion dishes inspired by the captivating flavours of South East Asian cuisine, winning a Golden Chopsticks award in 2019.
Set Menu Dining
After ordering a glass of house white wine, we begin small with promising golden parcels on small plates. The puff pastry was light and flaky, enveloped with a plaited crust (far more sophisticated than a pasty at your local bakery) giving way to the delicious filling, my guest had Malaysian chicken curry whilst mine was the veggie option, this was complemented really well by the accompanying coriander yoghurt dipping sauce which had a mild tang, I enjoyed the flavour combination whilst my guest found the sauce slightly overwhelming.
The Thai green mango salad was light, fresh and crunchy, brimming with bean shoots, chopped mango and cashew nuts, it had a zingy candied ginger dressing that added moisture and offered balance to the other starters
The Thai green mango salad was light, fresh and crunchy, brimming with bean shoots, chopped mango and cashew nuts, it had a zingy candied ginger dressing that added moisture and offered a balance to the other starters. Next up, the black pepper prawns with dehydrated pineapple and jicama are served in a sticky addictive sauce, with a hint of spice tying it all together.
These were very moreish and our server advised eating both the prawn and pineapple together to get the most of the flavour – we were not disappointed. The tenderstem broccoli was the ideal texture for me with a slight crunch, served with shiitake mushrooms that were so flavoursome I almost mistook them for squid. Again these were served with a delicious oyster sauce. This place sure knows how to nail a sauce!
I’m always intrigued by monkfish dishes, as a meatier fish it’s versatile and more substantial than some white fish more commonly featured on menus.
I’m always intrigued by monkfish dishes, as a meatier fish it’s versatile and more substantial than some white fish more commonly featured on menus. The wok-fried monkfish was cooked to perfection and succulently fell away from the chopsticks, served with a drizzle of Malaysian chilli sauce and sautéed bok choi (tricky handling those with chopsticks if like me, you’re a novice).
My guest tucked into the Mamak BBQ chicken, a generous portion which I’m told was tender with a hint of Smokey BBQ flavour. Not usually served on the tasting menu, we were also treated to the Singapore Chilli Lobster which was undeniably the showstopper instalment for me. Some restaurants keep lobster portions minimal but again this was a sizeable portion, fresh and flavourful, slipping smoothly out from the shell and submerged in the most gorgeous red chilli sauce.
The crispy bao bun was crisped to perfection like a fresh plain donut, with a sweetness almost akin to a brioche. Served extra hot with a slightly crisp coating covering a soft, fluffy bread inside. It served as the perfect partner to the lobster to soak up the sauce, almost like a comforting hearty soup.
The finishing touches to the truffle egg rice were added at the table as the server chopped the egg before us, watching the yolk spill from the fried egg delicately into the fluffy rice with an added dimension of flavour owing to the truffle paste and texture of the chewy egg.
The finishing touches to the truffle egg rice were added at the table as the server chopped the egg before us, watching the yolk spill from the fried egg delicately into the fluffy rice with an added dimension of flavour owing to the truffle paste and texture of the chewy egg. At this stage, I was convinced we’d already had at least 10 plates (not that I was complaining) but alas, we found space for the Thai green vegetable curry which had a light creamy texture, served with seasonal vegetables including aubergine and okra and was mildly sweet and spiced. A simple and tasty side dish, complementing the rice.
Desserts at Sticky Mango
I thoroughly enjoyed the presentation of the desserts, the giant pastel green coloured Pandan macaron with Kaya jam was perfectly plated like a mermaid’s shell with a soft sweet caramel icing filling as the precious oyster pearl. The titular dessert ‘sticky mango’ came with an exciting prelude at our table, the sauce was gently poured over a floaty sphere of candy floss melting instantly into a pool of sweetness.
Sticky mango is a world renowned Thai staple served commonly in Thai restaurants and a favourite among friends however I find it similar to rice pudding which is not to my personal taste. If it sounds like it would be up your street I would recommend ordering as they perfected the fusion of flavours and textures, as well as the sweet rainbow of colours and textures made up of black sticky rice, delightful yellow mango sorbet and white coconut cream.
Sticky Mango is available for lunch and dinner throughout the week.
Sticky Mango is available for lunch and dinner throughout the week; in addition to the three floors of dining and cocktails, the restaurant venue is also available for private dining or party hire (enquiries can be made via the website). COVID safety measures are followed as to be expected with staff and guests encouraged to wear masks whilst moving through the establishment.
Expert Conclusion:
This tasting menu of 9 flavours is priced at £45pp or a Vegetarian/Vegan menu of the same at the slightly lower £39.50, based on the portion sizes and the quality of the dishes I would say this is definitely value for money. If you have dietary requirements, do request their dietary requirements menu for vegetarian/vegan/dairy-free and gluten-free options.
My guest and I agreed we would love to return with friends to try some dishes on the exciting a la carte menu as there are several dishes we can’t wait to sample, if you’re keen to do the same – bring your appetite, be prepared to share and get ready for your tastebuds to embark on a culinary journey fused with the delicious global flavours.
✔️ Overall Rating – 9/10
📍 Waterloo
💰 ££
👨🍳 Our Expert @syeshiasweeney
