Lucky Lychee at The Green Man Winchester

03/10/2026

02/10/2026

You’ve been asking us for mango sticky rice for years, despite the fact that we’re not a Thai restaurant 😂

With passion fruit just coming into season, we thought it was finally time to make our own version: mango & passion fruit layered with coconut sticky rice pudding, brûléed for a crisp caramel top and finished with a light coconut ice cream.

The fresh passion fruit adds another layer of tropical fruitiness and brightness, balancing the sweet mango and creamy coconut.

And it happens to be vegan & gluten free too 🌱

01/10/2026

James has been working on a new drinks list, so I’ve been doing the important work of deciding what your order says about you. Please direct all disagreements to the comments.

30/09/2026

Babi Pongteh

A Nyonya braise from Malaysia’s Nyonya cooking tradition, where Chinese techniques meet Malay ingredients and flavours. Pork belly is slowly braised with potatoes and dried shiitake in a gravy made from fermented soybean paste, shallots, garlic, and toasted coriander seeds.

The flavour is deep, savoury and gently sweet, with a mellow fermented richness from the soybean paste and a warm, citrusy spice from the coriander seeds. The pork belly gives the gravy richness and body, while the fingerling potatoes soak up the sauce and become soft and almost creamy at the edges.

We serve it with sambal belacan. The sambal brings chilli heat, brightness from lime and savouriness from fermented shrimp paste, cutting through the pork belly and giving the mellow, savoury gravy more lift and contrast.

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.