Lucky Lychee at The Green Man Winchester

31/10/2026

New on the menu: Penang White Curry Laksa.

Unlike the more familiar curry laksa, Penang white curry mee starts with a pale coconut broth, with much of its distinctive flavour coming from a dark, aromatic chilli sambal stirred into the soup. It’s a popular hawker dish in Penang, where the sambal transforms the broth from white to a deep orange-red, adding chilli heat, savouriness and layers of spice.

Our version is made with chicken stock and stock from Devon crab shells, slowly cooked with lemongrass, galangal, ginger, spices and coconut milk. The broth is fragrant and savoury, providing a contrast to the concentrated chilli sambal, which we cook slowly with onions, lemongrass, chillies and spices until dark and glossy.

We serve it with a combination of rice vermicelli and bronze-die spaghetti, grilled tiger prawns, tofu puffs and fine beans, finished with mint. The sambal is served alongside so you can stir in as much as you like, although it’s an essential part of the dish so we recommend to mix all of it in!

Fragrant and savoury, with the sweetness of coconut and a deep chilli warmth from the sambal.

28/10/2026

Introducing our Malay Black Beef Shin Stew, our take on daging masak hitam, a dish known for its distinctive dark, sweet and savoury gravy. Literally meaning ‘black-cooked beef’, it is commonly associated with Malay weddings, celebrations and kenduri (communal feasts).

Although both are slow-cooked beef dishes, masak hitam is quite different from rendang. While rendang relies on coconut milk and toasted coconut, masak hitam gets its characteristic colour and flavour from kicap manis, a thick, sweet soy sauce, alongside onions cooked until deeply caramelised. Tamarind provides sourness to balance the sweetness, while spices such as cinnamon, star anise, coriander and black pepper give the gravy its aromatic character.

We use Hereford beef shin from Chilworth Farm, slowly braised with red onions, lemongrass, pandan, galangal and spices until the meat is tender. The result is a dark, glossy gravy with layers of sweetness, savouriness and aromatic spice.

We serve it with a sharp pickle of autumn cauliflower, carrot and fennel. The crunchy vegetables provide a refreshing contrast to the gravy, particularly when enjoyed with steamed jasmine rice.

22/10/2026

December bookings are now open🎄 We’ll also be opening for lunch from 12pm on weekdays, along with our usual weekend brunch from 11am.

Book your table via the link in our bio. We look forward to celebrating with you! 🥂

14/10/2026

New on the menu: Pork Devil Curry

Originating from the Eurasian community of Malacca, Malaysia, this curry reflects centuries of Portuguese cooking traditions blending with local ingredients and spices. It’s a dish traditionally served at Christmas and other family celebrations.

Despite its rather intimidating name, devil curry isn’t simply about chilli heat. What makes it distinctive is the balance of spice, acidity and rich, savoury flavours. Vinegar, an influence of Portuguese cooking, brings acidity that cuts through the richness of the pork and balances the warmth of the chillies, while mustard seeds and spices give the curry its characteristic pungency and depth.

Our version uses free-range pork belly and fingerling potatoes, slowly braised with lemongrass, galangal, mustard seeds and cane vinegar until tender, then finished with mustard seed oil, pickled shallots and crispy ginger.

It’s quite different from the coconut-rich Malaysian curries you might be more familiar with, and all the more delicious for it.

08/10/2026

Our Chocolate Guinness Cake is back on the menu! Rich, dark and fudgy, served with whipped cream cheese and tamarind caramel. The tamarind brings a lovely sweet-sour contrast to all that chocolatey richness.

We also make whole cakes for parties and larger groups. Just get in touch to arrange one in advance.

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.