What's the InKERBator?

Giving early stage businesses with raw talent the chance to accelerate their growth

Join KERB

Raw talent? Burning ambition? Obsessed with your product? We are ready for you!

Workshop

Stage 1 of the KERB journey for many - begin with a day of full immersion to work out if this is for you

A summer of KERB - South Bank

By the National Theatre, all summer long (whilst the rest of our markets remain closed)

Seven Dials Market

Launched September 2019, our first indoor space, hoping to reopen soon...

West India Quay

Our biggest lunch market, back Wednesday to Friday

InKERBators

Traders currently on our 3 month incubation programme

KERBanists

Graduates of the inKERBator go on to become fully-fledged KERB members, track them down!

Alumni

Great businesses that have flown the coop but will always be a part of the family

Events

KERB turned up several notches

Blog

News, features, opinions and insights to keep your ear to the KERB

Podcast

A weekly dose of defiance, as dished out by our industry in the face of utter rupture. Hosted by Petra Barran

Contact & FAQ

Got a question for us?
Try looking here first

About

Roots and history

KERB Team

See who's driving this thing

Careers

Work with us

Bian Dang

A CLASSIC TAIWANESE LUNCHBOX

  • KERB Member
  • NCASS Member
  • Vegetarian Option
  • We've joined Pact Lunch

Find them at:

NO MARKETS AT THE MOMENT, BUT CHECK OUT SOME OF OUR TRADERS BELOW

Menu

Pork chop rice

Succulent boneless pork marinated in a signature Taiwanese style, lightly coated in sweet potato flour and flash fried to lock in all the goodness and flavour.

Chicken Breast

Sumptuous tender chicken breast marinated in a full-bodied garlic soy mix, coated in sweet potato flour and fried to a golden crisp

Crumbed Oyster Mushrooms (V)

Luscious white oyster mushrooms panèd with sweet potato flour, fried until a golden crisp and tossed with a peppery salt

Each box is accompanied by fluffy steamed short grain rice, an assortment of zingy zangy pickles, stir-fried vegetables, either slow braised pork or shitake mushroom sauce and our legendary famous marbled tea egg