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Ms Sirirat Murphy ( Nok ) (General Manager)
Coming from a superb background in Hospitality, Nok heads the Awana and Mango Tree restaurants as a result of her unsurpassable aptitude and enthusiasm for the industry. Although born and raised in Thailand, she has an abundance of exceptional ideas which are a source of inspiration for all who work with her.
Nok’s high standards in flawless service and fine food will pave the way for the growth of Awana in London as she and her closely knit team work together in genuine pursuit of excellence.
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Mr Hai Long Wang (William) (Restaurant Manager)
William heads Awana restaurant and brings with him a wealth of hands-on dining experience as well as professional service. Being an experienced sommelier and mixologist, William has vast knowledge not only with food but with wine and cocktails as well.
Having worked in our sister restaurant Mango Tree, William understands the different challenges in the London market. William knows what to attract Londoners to Awana and provides the right perspective. While he continues to maintain a strong relationship with his team, William trains them to provide excellent service.
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Mr Mark Read (Corporate Head Chef)
Throughout his career, Mark Read has been involved with a long list of successful establishments including the Michelin-starred Oak Rooms at Le Meridian, Live Bait and more recently, opening and developing Bam-Bou in London’s Fitzrovia. Awana provides the perfect setting for Mark’s expertise as his passion for knowledge and work is contagious and under his supervision, our menu reflects the delicate styles and flavours of authentic Malaysian cuisine.
Drawing on regional influences, Mark’s creative approach will tempt food lovers from far and wide as each of his recipes ensures to delight your senses.
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Mr Lee Chin Soon (Head Chef)
Lee has a background spanning almost 20 years in the industry. His cooking started in Penang, Malaysia, spending 6 years learning the ropes at the famous Hotel Central, and Bamboo seafood restaurant in Langkawi.
Lee has a natural flair with the wok, having the priceless ability to understand the numerous cultures that influence Malaysian cuisine. His love for cooking came from the traditional street food created in the town and villages all over Malaysia where eating is a national past time.
"I hope my menu reflects what malaysian cuisine has best to offer, from the reputable Satays and impressive roti canai that we showcase in the center of the restaurant to the spicy rendangs or fruity currys and flavorful woks. I am obsessed with ingredients and always use the best of them, choosing scrupulously everyday the best lamb and tender beef or the freshest seasonal vegetables"
"Lee’s a dedicated chef that will achieve great things. He was a clear choice to become Head Chef at Awana" explains Corporate Head Chef Mark Read.
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