Everything You’ll Be Eating if You Head to Brendan King’s Takeover at The Lamb Lab

Chef Simon Jing co-owns Shang Lamb and its Chatswood counterpart The Lamb Lab together with his partner Suki Wu. He hails from Taiyuan, the capital of Shanxi in northern China, a region renowned for its noodles. But for Dine Out, Broadsheet ’s debut food festival, the Chatswood menu’s getting an Anglo-Indian edge for one day only – courtesy of Derrel’s founding chef (and Baba’s Place alum) Brendan King.

He’ll be serving a tight menu of dishes alongisde Lamb Lab’s regular menu. It’s all available à la carte on Saturday August 16, from midday till 9pm. Here’s what you’re in for.

Tandoori lamb skewers

The Lamb Lab’s glistening, super-juicy lamb skewers – the dish that “started it all” – are in King’s sights. He’ll be giving the classic street food snack a tandoori-spiced touch, and serving with laccha onion (onion zhooshed up with spices and lime juice) and a sweet-sour Devil’s chutney.

Smashed kachumber salad

The go-to garlicky smashed cucumber salad’s next. King’s serving his riff on kachumber, an Indian salad dressed in lemon that stays fresh with finely chopped tomatoes, cucumbers, onions and green mangoes.

Lamb curry rou jia mo

This is a “Chinese hamburger” that The Lamb Lab typically fills with house-spiced shredded pork. On Saturday, the split-open flatbread’s being stuffed with lamb curry instead. And they’re sure to sell out, so head in early.

Mango lassi pudding

The thirst-quenching Indian smoothie is a favourite to many. King’s spinning the creamy, sunny drink into a dessert, closely related to the set egg custards from China.

Walk-ins and take away only.