WE'VE been compiling our list of predictions for 2017, but an obvious one that we might have left out is the inevitable takeover of the Arndale Market street food area by Nelson Lam. Nelson has been running the successful Viet Shack for the last few years, serving healthy and delicious Vietnamese street food to Manchester’s masses. Dishes such as Saigon Summer Salad or Sticky Honey Pork Chops with rice for under £6 provide a rich alternative to the more run-of-the-mill soggy sandwiches and meal deals.
The menu will span more of Asia, taking culinary inspiration from across Japan, Korea, Hong Kong, Malaysia and Vietnam
Earlier this year, when another stall became available, Nelson’s wife Simone opened her eponymous ‘healthy dessert bar’ selling a range of delicious home-baked goods containing no sugar, no dairy and no gluten. Both Viet Shack and Simone’s regularly sell out of food by mid-afternoon, which is why Nelson didn’t hesitate when he was offered the chance to run yet another stall in the market.
Tomorrow, what was Pancho’s next door to Viet Shack, will become The Fusion Lab, a collaboration between Nelson’s Asian street food and more high-end dining from Chef Brice Moore. The menu will span more of Asia, taking culinary inspiration from across Japan, Korea, Hong Kong, Malaysia and Vietnam of course. Nelson and Brice have cherry-picked their favourite dishes and flavours and have combined the best of them using more classical cooking methods and gastronomic techniques.
Moore and Lam at work on Fusion LabHead Chef Brice Moore is a classically trained chef who has worked in high-end Michelin-starred kitchens such as Gidleigh Park and Paul Ainsworth at No 6 in Padstow, as well as stints at Manchester House and latterly the ill-fated Tomfoolery at 34 in Alderley Edge. He was a Viet Shack regular on his days off, fascinated by the intensity and versatility of Asian flavours. When Nelson approached him with the idea of a collaboration, he could immediately see the potential.
The Fusion Lab market stall will be a permanent addition to Arndale Food Market. “We’ll be taking street food to another level”, Nelson told us, “but we haven’t lost who and where we are, so prices will still be reasonable.” They’ll be slow cooking meat for up to twelve hours, using sous vide techniques as well as imparting extra flavour with things like charcoal, blowtorches and smoke. Nelson has been teaching Brice the secrets of making fresh kimchi, spice blends, Asian dressings and sauces, while Brice has introduced classic Western methods such as brining, professional work stations and presentation techniques.
Dishes such as Japanese miso glazed cheeseburger with kimchi and black garlic mayo will be on the menu alongside soft steamed bao buns with Japanese salmon, Hong Kong crispy belly pork or Korean fried chicken. There’ll also be eight hour braised beef ribs with pomegranate jus, kimchi and pickled mooli on rice, or freshly rolled ramen under three hour Bolognese topped with crispy parmesan. As Fusion Lab is not a restaurant, diners will be able to eat their food at one of the Arndale Food Market tables, or will be able to take it away to eat at home or the office.
Every detail from the garnishes to the condiments and the packaging and plates has been carefully designed. “It won’t be fancy food,” says Nelson, “we’re still all about every day people’s food, but ours will come with a bit of added excitement.”
Fusion Lab, Arndale Food Market, Manchester Arndale Center, M4 3AH (Open Mon to Sat from 8am, Sun from 11am 'til they sell out of food).
Image credit: @LucasCSmith
Fusion Lab will open next door to Viet Shack in Arndale Market
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