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

Rice Guys

Chinese comfort food

  • Vegetarian Option
  • Gluten Free Option
  • Vegan Option
What's your favourite restaurant in London?

It is too difficult to pick just one! We love Bao, Padella, Barrafina, Lurra, Portland, to name a few.

Kea Teo, Vanessa Goh, Andrew Yu
Who's your favourite street food trader?

Also a tough one! We love a good churro from Los Churros Amigos and the people there are great!

Kea Teo, Vanessa Goh, Andrew Yu
Favourite McDonald's dish?

McNuggets!

Kea Teo, Vanessa Goh, Andrew Yu
If I wasn't a street food trader I'd be...

We'd just be eating our way around the world!

Kea Teo, Vanessa Goh, Andrew Yu
Song to sling to

Despacito

Kea Teo, Vanessa Goh, Andrew Yu

Find them at:

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


Menu

Smoky Barbecue Pork

Our original signature dish that each of us had a hand in creating. We wanted to make something that is recognisably Chinese and do it better than you’d expect to get at street food stalls. To stick to our values of being colouring, flavouring and preservative free, we started by making the marinade from scratch. The pork is marinated for at least 24 hours and then slow roasted. We top it off with our addictive honey soy glaze, made with our secret ingredient that will have you wanting more. This is served on our signature purple rice.

Hainanese Chicken Rice

This is quickly becoming a fan favourite. The Hainanese style chicken rice is a very popular Chinese dish in Malaysia and Singapore where some of us are from, and the apparent simplicity of it makes it a go to dish for many people. What people don’t see is the laborious process that goes into making all the pieces that go into it. The chicken rice is cooked in chicken broth and spices, chicken marinated and glazed for roasting, and each of the three sauces made from scratch. The chilli sauce and chicken rice are what makes this dish great.

Curry Laksa Vegetables

We try to make sure we cater to the majority of diets so we created this vegan and gluten free dish that is full of flavour and spices. The flavours and spices originate from the Chinese in Southeast Asia and we use a mixture vegetables like aubergine, baby corn, okra, beans and organic tofu.

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