Inside Our Chef’s Mind: A World Tour Told Through Thirteen Plates
Some chefs write menus.
Ours write atlases.
Every dish from our Food Partners is a pin on the map. They are a memory from home, a flavour they chased across continents, a late-night experiment that somehow worked. This spotlight is a flight path, and if you follow it closely, you start to understand the way our entrepreneurs think: bold, curious, nostalgic.
Because Tower Bridge Collective refuses to stay in one postcode.
Here’s the journey, one plate at a time.
Stop 1: Baity – Musakhan Chicken
The national dish becomes the chef’s anchor point, the place that everything else radiates from. Their Palestinian allspice-roasted half chicken, confit sumac onions, olive oil, and pillowy tabun bread. It’s heritage on a plate, but also a statement: Start with roots, start with something that matters.
Stop 2: Clapping Seoul – Korean Fried Chicken (KFC)
Founder Jay serves succulent boneless chicken thigh pieces deep-fried in a light crispy batter and coated in a sauce of your choice. Served with sticky white rice or seasoned chunky chips. Choose from Sweet & Spicy, Korean BBQ or even Nuclear Hot, if you’re feeling adventurous.
Stop 3: Plus 84 –Saigon Bahn Mi
A Saigon bánh mì is an iconic Vietnamese sandwich, originating from Ho Chi Minh City, known for its crusty, airy baguette filled with a savoury combination of pâté, Vietnamese cold cuts (chả lụa), pickled carrots and daikon, cucumber, cilantro, fresh chilies, and soy sauce
Stop 4: Sapore – Chicken Burrata Icon
Crispy chicken cutlet, burrata, basil pesto, Sorrentina sauce, baked bread, fresh every morning. A best-seller because it’s basically a hug disguised as a sandwich.
Stop 5: Fuego – Birria Shin Ramen
The viral one.
Mexican birria meets Japanese ramen in a bowl that shouldn’t exist but absolutely should. Slow-braised beef in a rich, spicy consommé, spicy broth, melted cheese, springy noodles, and a dripping broth on the side, because why stop at one format?
Stop 6: House of Habesha – Full House Platter
A communal feast layered over gluten-free injera.
Vegan dishes, meat dishes, textures, colours, and hands-on eating.
This is the chef’s “food is meant to be shared” philosophy in its purest form.
Stop 7: Mae Thai – Pad Thai Noodles
Thailand’s classic, slow-cooked for 4.5 hours because the Eaint refuses to rush flavour.
Egg, bean sprouts, spring onion, crushed peanuts, and rich homemade Pad Thai sauce. Served with your choice of protein.
Stop 8: Chocolate Bar – 70% Dark with Chilli
A drinking chocolate that pushes diners out of their comfort zone.
Deep cocoa, heat, and the option to add a toasted marshmallow if you’re feeling reckless.
This is Max’s “go on, trust me” moment.
Stop 9: Sukoshi – Dragon Roll
This is Inamo’s signature dish.
Tempura shrimp, avocado, mayo, wasabi, soy.
Shaped like a dragon because Co-founder Noel and business development lead Alex love a bit of fun.
This is the playful stop: the one that proves food can be fun without losing craft.
Stop 10: Lakshmi-The Nann-wich
This is a soughdough naan, Indian slaw, coriander with their Classic Butter Chicken (Halal) or Marinated Paneer curry.
A street food meets sandwich hybrid that shows mother-and-son duo Lalita Patel and Urvesh Parvati’s love for handheld, flavour-packed eating.
Stop 11: Jimmy’s – The Big Smoke
Double beef, cheese, BBQ, ranch, pickles, crispy onions, fries.
This is the chef’s unapologetic ode to America. Big, messy, satisfying.
A reminder that not every stop on the map needs to be delicate.
Stop 12: Leopard Pie-Honey Butter Ring
Special green garlic butter, fior di latte mozzarella, chilli honey.
This is the chef’s “snackable innovation” chapter.
Stop 13: Thatziki – The Big Fat Gyros Tray
Double chicken, double halloumi, large pita, salad, and oregano fries.
This is the feast-mode finale.
Together, these dishes read like a passport stamped with nostalgia, curiosity, and a refusal to stay in one lane.
Your chefs aren’t just cooking. They’re storytelling. Through geography, memory, and food.