On the 29th of January Tao Tao Ju will host 150 eager foodies to try pop-up king chef Whyte Rushen’s rabbit inspired menu. The pop up will combine Whyte’s signature flavour, including ‘monster munch’ with Tao Tao Ju’s famous Dim Sum.
Staying true to his creative flavour profiles, Whyte has crafted a menu fusing Tao Tao Ju’s authentic Chinese cuisine with his own bold flavours– sure to keep his loyal followers drooling with every bite. Highlights include rabbit sausage sesame toast and chicken feet and monster munch. Guests will also get their hands on a Tao Tao Ju favourite, the jellyfish salad.
Continue down the rabbit hole and we get to the mains. Known for his outrageous burgers, the smash burger, clay pot rice, torched cheese and brioche is sure to be a showstopper. Or perhaps stick with a Chinese classic sichuan chopped duck with dry chili, century egg glaze and pickled lotus root.
The one-day take-over by pop-up favourite Whyte Rushen is part of Tao Tao Ju’s wider Lunar New Year celebrations. This includes a bunny trail where customers find the Tao Tao Ju bunny hidden around China Town for a chance to win tickets to this exciting pop up. The big day itself, Lunar New Year falls on Sunday the 22nd of January and festivities can be seen across to China Town and in Tao Tao Ju!
Lunar New Year celebrations are usually carried out over 16 days and mark a period of removing the old and welcoming the new. There are several superstitions to which people adhere, such as not washing your hair or lending money during this period. The most important of all is the lucky colour red, which you’ll see brightening the streets on Chinatown over this period.
The London born chef, Whyte Rushen, previously of Brat, Skully St James and Kerridge’s, became the king of the 2021 food pop up scene, carving out a culinary path via Instagram, spearheading an underground pop-up movement. Drawing on influence from his Michelin starred background and playing on nostalgic inspirations from his childhood memories, there is a comforting homely factor to his cooking, which oozes creativity and flair.
Whyte’s avant-garde food is a style all of its own, often focusing on moments in time as well the ingredients and techniques, blurring the lines between the industries of food, music, fashion and art. Taking over iconic spots from Soho’s Quo Vadis, to slinging his infamous smash burgers out of his Stoke Newington flat, there aren’t many London chefs that encapsulated the capital’s diversity quite like Whyte Rushen.
His pop ups have now elevated to sell-out cult status, where you’re just as likely to catch a set from the legendary DJ Skream as you are to feast on oysters and monster munch…blink and you’ll miss them.
Previous collaborations: Madame Pigg, Jackson Boxer, The Farrier, White Men Can’t Jerk, The Standard, Rogues, Mortimer House, TT Liqueur, Burger & Lobster, What Willy Cooks, Kebab Queen, Rocks Oysters, Quo Vadis, Palms Pizza and more.
“Snack”Seaweed prawn crackers with rainbow tobiko and prawn head oil/radish condiment.
“Mixed hors d’oeuvres” Rabbit sausage sesame toast. Prawn and fennel dumplings with burnt lemon and black vinegar caramel. Chicken feet and monster munch. Jellyfish salad.
“Main” Sichuan chopped duck with dry chili, century egg glaze and pickled lotus root.
Smash burger clay pot rice, torched cheese, brioche. ‘The 7 ways of the gai lan’…. raw/pickled/steamed/fermented/charred/fried and broth.
“Dessert” ‘Char Sui’ banana fritters, caramelised shortbread, peanut miso sauce, black sesame cream.
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