Arcade Food Hall’s Restaurants Start With Bebek Bebek From Luke Farrell | Eater London

"Opening as the first new trader at Arcade Food Hall in Centre Point, this Javanese-focused stall from chef and ingredient grower Luke Farrell specializes in bebek goreng (fried duck) and ayam penyet (smashed and fried chicken). The cooking leans on a heady combo of charcoal grilling, smoking, frying and spice marinades: proteins are marinated in spice pastes, par-cooked in further pastes, then fried to crisp rather than being battered. Dishes are finished with pungent, freshly pounded sambals made in volcanic-rock pestles and mortars imported from Mount Merapi — used to release essential oils from crimson “devil” chillies and to tenderize and pound the meats for a toothsome street-food texture. Plates come with kerupuk, salads spiked with pickles, tofu, tempeh and tangy sambals, and ingredient sourcing ties into supply lines between London and Southeast Asia as well as the chef’s Ryewater Nursery." - James Hansen