So, what exactly is, Punk Asian dining, we hear you ask? It's a fair question and one that only chef Scott Hallsworth can answer of his alternative Asian-fusion restaurant in Balham, Freak Scene. Formerly head chef at Nobu London and the founder of cult favourite Kurobuta, Hallsworth brings his experience and creativity to this lively and a little unconventional restaurant which blends Japanese and Southeast Asian influences into a menu of bold small plates designed for sharing.
The atmosphere matches the food: energetic, informal and, heck, a little rebellious. Freak Scene has been praised by the press for its inventive approach to Asian-inspired dining, and the kitchen’s philosophy is refreshingly simple: turn familiar ingredients into something unexpected, then serve them up in generous, sociable portions.
Much of the menu is built around smaller dishes that work well when ordered together. Wonton bombs are one of the stand-out starters, filled with Singapore chilli crab and paired with avocado, fried shallots and pickled chilli for a mix of sweetness and heat. Yellowtail sashimi is another highlight, served with jalapeño, kizami wasabi and yuzu soy for a bright, citrusy kick. Lighter plates such as kale salada with goma dressing, pickled shimeji mushrooms and crunchy kale, balance out the richer options, while nasu dengaku presents miso-glazed aubergine topped with walnut, sansho and pickled daikon.
The larger plates bring more indulgent flavours to the table. Hispi cabbage is wood-fired and finished with brown butter, ponzu and black truffle, while rib-eye steak arrives charcoal grilled with a bold Malay black pepper sauce. One of the restaurant’s signature dishes is the miso-scorched black cod, served with aji amarillo jam and kaffir lime mayonnaise in crisp lettuce cups. Lobster and chips offers another crowd-pleasing option, combining seafood with a yuzu-truffle egg sauce, smoked salmon roe and vegetable crisps.
There’s also a sushi section with playful rolls such as spicy tuna with hot miso and chives, or the Double Dragon, which mixes grilled eel with tempura crunch, avocado and cucumber. Meanwhile, crispy dishes like soft shell crab tempura or truffle-ponzu artichoke ‘chopsticks’ add extra texture to the mix.