Lucky Lychee at The Green Man Winchester

25/09/2026

New on the menu: Johor Laksa

There isn’t just one kind of laksa in Malaysia. Depending on the region, it can be creamy and curry-like, or sour and fish-based. The dish is closely associated with Johor’s royal court and is traditionally made with a thick, spiced fish and coconut gravy rather than the more familiar soupy curry laksa. It’s also famously eaten with spaghetti, a tradition linked to Sultan Abu Bakar of Johor and his travels to Europe in the 19th century.

Ours is made with Cornish sardines and stock from Devon crab shells, slowly cooked with coconut, lemongrass, galangal, ginger, turmeric and coriander-led spices. Tamarind and wild mangosteen skin give the gravy its tangy sourness, balanced by sweetness of the coconut, with layers of savoury seafood and warm spice.

Grilled king prawns aren’t traditional, but our version includes them alongside a crunchy salad of pineapple, cucumber and fine beans that contrasts with the thick gravy. Ginger torch flower and mint add floral and herbaceous notes, while sambal belacan on the side brings an extra hit of chilli and savoury depth.

Spicy, tangy, savoury and slightly sweet, balanced with crisp vegetables, fresh herbs and floral notes.

22/09/2026

We have a few new dishes coming this week, but before we get too excited about those, we feel obliged to give some attention to dishes that have quietly been on the menu for a while.

Our 10-spice crispy pork rolls, or Lor Bak, are based on my mum’s and aunt’s recipes, with free-range pork, water chestnut, carrot and spring onion for crunch and sweetness, plus plenty of white pepper influenced by my grandmother. What makes Penang Lor Bak distinctive is its 10-spice blend. Compared with traditional Chinese five-spice, I find it more rounded and balanced, with layers of fragrance from the addition of nutmeg, coriander seed and mandarin peel.

We currently serve ours with a Nyonya-style chilli, plum & Worcestershire sauce, traditionally served with fried chicken or spring rolls. I love how the sweet-sour plum complements the spiced pork, while Worcestershire cuts through the richness.

15/09/2026

Lucky Lychee in Condé Nast Traveller ❤️

Very happy to be included in their guide to the best neighbourhood restaurants in the UK, representing Wi******er alongside some brilliant restaurants from across the country.

Thank you Condé Nast Traveller for including us, and to everyone who comes through our doors for Malaysian food in our little corner of Wi******er.

Swipe to read what they had to say.

29/08/2026

Charcoal-grilled Cornish dayboat hake with asam pedas, a Malaysian hot and sour sauce made with chilli, shallots, garlic, lemongrass and tamarind, developed by 👨🏻‍🍳 Dennis.

The hake is lightly brined for juicy, flaky flesh, served with sweet Isle of Wight tomatoes and herb salad. Finished with floral, citrusy ginger torch flower, fragrant makrut lime leaf and fresh lime to squeeze over and lift the whole dish.

Smoky, hot and sour, with plenty of fresh herbs and citrus to keep you going back for another bite.

08/08/2026

We’re gearing up for our busiest season and looking for new Front of House superstars.

If you’ve dined with us, you already know the kind of people we look for: bright, energetic, smiley, and hard-working. Part time roles only, 16+, attitude is more important than experience.

Know someone who’d be a perfect fit? Tag them below or send them the link in bio.

06/08/2026

05/08/2026

We haven’t posted in a while… kinda chic.

16/07/2026

Our Gado-Gado is back with a seasonal twist 🥗✨

French beans, radishes, carrot, cucumber, Jersey Royal potatoes, a jammy Wi******er’s Free Range Eggs and crispy tofu, all tied together with our tamarind peanut dressing. Topped with prawn crackers and crispy shallots for crunch.

15/07/2026

We’re delighted to still be featured in the The Good Food Guide Best Local Restaurants and to be ranked #11 this year.

The recognition means a lot, most of all because it comes from you! We again received incredible and heartfelt nominations, full of appreciation for the details that we work so hard over.

We’re most proud of the young, passionate and hardworking team we’ve built over the last few years. We’ve been lucky to find brilliant chefs and front-of-house staff who genuinely care about what we do and make Lucky Lychee what it is.

To everyone who’s eaten with us, recommended us, voted for us and supported us over the years, thank you. And thank you to the Good Food Guide for continuing to champion independent restaurants like ours.

10/07/2026

NEW COCKTAILS. You love margaritas. We now have a full page of them: democracy in action.

🍉 Our watermelon margarita makes the most of the juicy sweet fruit coming out of Spain, with a hint of lychee and mint to make a fun, summery yet surprisingly complex drink.

🍊When we heard about bars making Margaritas with Aperol, we were sceptical, but it really works - you get the citrus zing and the agave hit you expect, but with a bittersweet herbal edge from the Aperol, which also gives a gorgeous orange colour

🍍 For mezcal lovers, we have a pineapple green chilli marg. The most rustic of the lot, we shake fresh chilli, lime, tequila, and mezcal hard, then dirty pour the lot into a glass so you don’t lose any of the foamy mouthfeel and chilli heat, all over cracked ice.