Jang Restaurant

Jang Restaurant Jang is an intimate restaurant and bar located on the mezzanine of the iconic Royal Exchange building in the City of London.

Serving modern interpretations of Korean and Japanese cuisine with a menu devised by Head Chef Dana Choi.

07/06/2026

Your how-to guide for nailing table etiquette in Korea 🇰🇷 Spoiler alert: old age wins here.

Forget Kentucky. We’ve got bucket loads of the real KFC hitting the menu next Tuesday 26th May. 🍗🍺Get stuck in to Chef D...
23/05/2026

Forget Kentucky. We’ve got bucket loads of the real KFC hitting the menu next Tuesday 26th May. 🍗🍺

Get stuck in to Chef Dana’s Korean-style fried chicken drumsticks with sweet and spicy gochujang sauce, paired with an ice-cold . A Korean combo known as ‘chimaek’, stemming from the words chikin (chicken) and maekju (beer), typically enjoyed outdoors or as a late-night snack in pubs with close friends.

Enjoy a bucket of 8 pieces to share for £20, or £35 with two pints. Available all day on our outdoor terrace from next Tuesday, just in time for the heat wave.

For our final reveal, it’s on to the sweet stuff with Dana’s pre-dessert and pudding.Drawing influence from the film ‘M...
20/05/2026

For our final reveal, it’s on to the sweet stuff with Dana’s pre-dessert and pudding.

Drawing influence from the film ‘Me Before You’ and main character Louisa Clark’s bee-striped tights and signature red dress, the palate cleanser combines mandarin lime sorbet, black cacao honey sauce, mandarin segments and a blood orange boozy shot and foam.

And for the grand finale, ‘That’s A Wrap’ is a nod to London’s glamorous film premieres and the red carpet, made with a film slate-shaped popcorn mousse filled with caramel popcorn ganache layered onto a grilled corn cake. Finished with a chocolate spray and raspberry gel “red carpet”.



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Dana’s main course for was a big celebration of festive British dinners spent with loved ones, inspired by the family f...
10/05/2026

Dana’s main course for was a big celebration of festive British dinners spent with loved ones, inspired by the family favourite movie ‘Love Actually’.

With generosity at its heart, the feast centres around a whole duck crown glazed with yuzu soy honey, served with small cabbage-wrapped parcels of rice and duck leg made to look like Christmas gifts, Delica pumpkin and brie purée, onion jangajji, kimchi spring onion salad and a yuzu-soy duck sauce.



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08/05/2026

Our dishes aren’t the only hot things around here.

06/05/2026

Pork ssam with an unapologetically buttery sauce. A certified finish-with-a-spoon situation. Joined by ssamjang mayo, apple kimchi chutney, wild garlic jangajji and prawn salt for assembling.

Next up in our series is Dana’s starter course, ‘About Soy Time’.Fresh salad with tofu, soy garlic dressing and green c...
29/04/2026

Next up in our series is Dana’s starter course, ‘About Soy Time’.

Fresh salad with tofu, soy garlic dressing and green chilli oil, tomberry jangajji, edamame, greens, soy bean crisps and purée, soy-marinated mushrooms and savoury pancakes.

The dish draws on the film ‘About Time’, a story symbolising how one moment - or one ingredient - can change everything. It traces the lifespan of a soy bean which lies at the heart of Korean cuisine, forming the foundation to lots of well-known dishes. Here you’ll spot multiple stages, from young edamame to tofu, soy sauce and beyond.



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Over the next few weeks we’ll be shining a light on each of Dana’s dishes from her line-up. The ones that hit the big s...
22/04/2026

Over the next few weeks we’ll be shining a light on each of Dana’s dishes from her line-up. The ones that hit the big screen, and the untold creations that we can’t wait to unveil.

First up, here is the canapé. “SSAM: A Bite of Korea” - inspired by Dana’s heritage.

Perilla leaf and rice tartlet, ssam mu pickled radish, grilled K-BBQ rib-eye, ssamjang and fresh black truffle.

Rooted in the tradition of “ssam”, meaning “wrap” in Korean, this course captures the warmth and intimacy of family-style dining where grilled meats, rice and condiments are wrapped into bite-sized parcels with leafy greens and eaten together. The different components represent Dana’s journey growing up with Korean flavours, and later both living and creating dishes in London.



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10/04/2026

To celebrate Chef Dana’s appearance on this week, we are now giving you the chance to try her fish course here at Jang.

Inspired by scenes from the iconic film Notting Hill, the dish champions doenjang-cured sea bream, fresh mooli, white kimchi and cucumber in a bright chojang sauce, finished with a rich fish bone and orange sauce, salmon roe and delicate flowers.

The special is available now for lunch and dinner at Jang, and you can catch Dana in action on via the link in our bio.

Our big thanks go to for supplying the beautiful crockery used to present each of Dana’s dishes.

Chef Dana will be appearing in this year’s series of ! Competing in the London heat airing next week on and .Dana will ...
04/04/2026

Chef Dana will be appearing in this year’s series of ! Competing in the London heat airing next week on and .

Dana will be the first ever Korean chef to take part, so it’s an incredibly proud moment for her to shine a light on her home country’s cuisine and culture alongside 3 other very talented UK chefs.

This year’s competition is all about British movies and filmmakers, from which Dana took inspiration for 6 beautiful dishes.

Tune in next Tuesday 7th April on BBC2 at 7:00pm to see her in action, and we’ll be serving one of her courses as a special here at Jang for several weeks after the episodes are live. More details coming soon…

28/03/2026

Recent takes from the camera roll, doing what we do best.

15/03/2026

Kimchi fried rice is synonymous with comfort in Korean kitchens. The trusty solution to homesickness, an empty fridge or the mother of all hangovers.

Here we’ve taken the original and given it a luxury spin with beautiful seafood - keep watching for the full recipe including Dana’s secret ingredient 👀

Rolling the tapes from last night’s supper club collaboration with and our very own cooking up a Thai-Korean feast to ...
01/03/2026

Rolling the tapes from last night’s supper club collaboration with and our very own cooking up a Thai-Korean feast to go down in the books.

Huge love to everyone who swung by on the evening to make it something very special, and of course to both chefs for putting together such an unforgettable menu.

Keep your eyes peeled on our feed for the next episode...
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23/02/2026

Order one for the table and thank us later. Here’s Giuliana taking you through one of the quiet heroes of our menu, letting top-tier ingredients do the talking.
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19/02/2026

Korean New Year celebrations show no signs of stopping here in our kitchen. Keeping the good times rolling with our lunch set menu, all yours until 26th February.
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17/02/2026

Happy Lunar New Year everyone! 🐎 To celebrate the year of the fire horse, our talented team member .song has created a sculpture taking centre stage at our entrance. Swing by to see the installation and tuck into our set menu while you’re at it, launching tomorrow.
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09/02/2026

A story as old as time, Tteokguk is eaten on Korean New Year’s Day to symbolise a fresh start, purity and the welcoming of good fortune. It’s a clear and warming soup with coin-shaped rice cakes, served here at Jang with tender short rib dumplings and a trio of ferments and pickles.

Available for one day only on Tuesday 17th February for lunch and dinner, you can pre-book your dish now via the link in bio.

06/02/2026

Reason no1 to snap up a table at our next supper club on Saturday 28th February - ’s signature fried sea bass with a distinctive Korean twist.

Here’s the queen of Thai cooking herself taking you through one of our mains from the one-off 4-course menu.

Book your table now via the link in bio.

28/01/2026

Peak moment of pride❤️‍🔥
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Address

Jang Restaurant, The Mezzanine, Royal Exchange
London
EC3V3LQ

Opening Hours

Monday 9am - 11pm
Tuesday 9am - 11pm
Wednesday 9am - 11pm
Thursday 9am - 11pm
Friday 9am - 11pm

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