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Soku Kitchen is a new Asian-inspired experience now in pop-up residency at the new Ouseburn Lockup. Lawrence Norman, the reigning North East chef of the year, launched the new dining concept at the end of last year with his partner, Alana Whenary, after being inspired by the food they discovered while travelling around Asia last summer.

Here is a round up of our experience:

The decor of the lockup was simple and neutral, with pops of colour that subtly drew the eye, allowing the food to take centre stage. The open kitchen added to our dining experience, offering a clear view of each dish being freshly prepared, enhancing the connection between each dish.

Lindisfarne Oysters

Nahm Jim Crispy Onions – Inspired by the popular Nahm Jim dipping sauce, these onions deliver a vibrant, zingy, and salty flavour profile, with a fresh hit of acidity. Finished with crispy onions for a punchy crunch and layered texture, they bring boldness and excitement to any dish. With Thai cuisine continuing to grow in popularity among consumers, our development team has the expertise to create our very own Nahm Jim crispy onion sprinkle!

Nashi Pear Mignonette – Finely diced nashi pear, shallots and chives offered a juicy, crunchy contrast. Sweet, tangy and ultra-refreshing.

Nahm Prik Phao – Inspired by XO sauce, this topping delivers bold fermented fish notes, fiery heat, and deep, savoury, salty flavours. It also offers rich umami, aligning with our ‘Bold Flavour’ section in the summer review. Bold flavours continue to trend across food and beverage, with consumers seeking more intense, diverse, and adventurous taste experiences.

Thai Taramasalata – Lime Leaf Oil, Shrimp Crackers

Smoky, creamy and rich with a subtle yeasty depth. Finished with zingy lime leaf oil and served with crispy shrimp crackers for the perfect crunchy contrast. According to The Food People, sweet, rich and piquant flavours of Thailand are capturing the attention of consumers, as we see Thai cuisine and culture see a surge in popularity.

Crispy Pork Som Tum Salad – Bitter Leaves, Peanuts, Fish Sauce

Fresh herbs ran through the salad, bringing earthy, woody notes. The pulled pork was fried for a soft yet crispy bite, adding a savoury depth. Saltiness from fish sauce and crushed peanuts rounded the dish off, balancing the crunch from the salad leaves with the umami flavours.

Charred Tenderstem – Sour Green Chilli, Plum Sauce

The chilli offered an intense heat to the dish, with sourness in the background. The plum sauce added a contrast and sweetened the dish to complement the spice. The broccoli was fresh and crunchy!

Sesame Prawn Toast – Yuzu Mayo, Prawn Hot Sauce, Spring Onion, Katsuobushi

The toast was crispy, savoury and rich with prawn flavour. The punchy prawn hot sauce brought a touch of heat, while the fresh spring onion lifted the dish. Finished with a creamy yuzu mayo and delicate katsuobushi for a salty, umami kick.

Rump Steak – Green Peppercorns, Barbecued Veg, Soku Sauce

The rump steak is tender and juicy, packed with rich flavours. The sharp green peppercorns bring a bold peppery punch, cutting through the freshness of the herb-packed Soku sauce. The charred barbecued veg adds a smoky depth, while the crispy onions layer in texture and crunch. Texture plays a pivotal role in 2025, as consumers seek different mouthfeels from their food experiences. The incorporation of whole grains, seeds and nuts into dishes not only adds a crunchy texture but also conveys an impression of naturalness and home cooked to the consumer (Food Navigator).

Chocolate Mousse – Plum, Miso Caramel, Sesame

The chocolate mousse was light and fluffy, topped with a gooey caramel miso sauce. Rich and slightly yeasty from the miso, the sauce cut through the sweetness and buttery depth of the caramel. Toasted sesame seeds, including black, added visual warmth and a nutty, earthy edge that complemented the miso beautifully! Strands of plum skin ran through the sauce, adding gentle sweetness and a subtle tart finish.

As consumers become more aware of umami and its powerful role in flavour perception, we’ll see a continued rise in umami-rich sauces, pastes, and garnishes throughout 2025. These components not only deliver the deep, savoury taste people crave but also add layers of complexity and richness across a wide range of dishes (IFT).

If you are looking for culinary trends, insights or inspiration based on the above blog, please get in touch:jessica.kane@dalziel.co.uk