As a Member

Whether you are a street food entrepreneur just starting out, looking to build your knowledge & skills, or ready to take that step to becoming a KERB member, we’ve got you!

Find out about KERB Classroom, KERB Masterclasses and the inKERBator.

Join the Team

Looking for a new career and want to join the KERB team?

Find out what it's like beyond the kerb (in the Clubhouse!), and check out what career opportunities await.

Weekly lunch markets

Pick up a tasty lunch at one of our weekly street food markets across London

Seven Dials Market

Our food hall in central London is now open 7 days a week

KERB National Theatre

We are bringing the flavour back to the National Theatre!

KERB Berlin

Our second food hall, opening 2024 in Berlin's Potsdamer Platz.

KERBanists

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

InKERBators

Our inKERBator programme is officially back!

Alumni

Great businesses that have flown the coop but will always have a place on the kerb

Blog & Events

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

Podcast

A decade on, we take a look back at the era in London food that we sprung up out of...

About

KERB's ecosystem, mission and history

KERB Team

See who's driving this thing

Careers

Work with us!

Contact & FAQ

Got a question for us?
Try looking here first

Rendang! Thank you ma’am

MALAYSIAN CURRY

  • KERB Member
  • Vegetarian Option

Find them at:

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


Menu

Jackfruit Rendang

Slow-cooked in my signature rendang paste with coconut milk, lemongrass, galangal, ginger, garlic and kaffir lime leaves.

Chicken Rendang

Slow-cooked chicken thighs in my signature rendang paste with coconut milk, lemongrass, galangal, ginger, garlic and kaffir lime leaves.

Beef Rendang

Slow-cooked beef brisket in my signature rendang sauce with coconut milk, lemongrass, galangal, ginger, garlic and kaffir lime leaves.

My rendang is served with Jasmine rice, rainbow salad with Asian inspired salad dressing, topped with Sambal, for those who like it hot and fried onions.