Burger Theory left Kongs with some pretty big boots to fill. Now, Subculture has taken up the mantle and are filling boots beyond their own. Here’s a breakdown of the onslaught:

BEEF

 

A sub packed with layers of thinly sliced medium rare topside in a toasted sub roll, horseradish sauce and an intense roast bone gravy – to dip the thing in – reminding you of how superfluous most other elements of a roast can be.

TUK TUK CHOOK

 

Deep fried chicken thigh in a light but flavoursome breading with cooling ribbons of tangy cucumber and carrot. With the peanuts and coconut cream, you get a great range of textures. With the mango, coriander and spicy soy dip means this sub includes all the base flavours of Asia, delivering a roundhouse to your mouth.

MAHATMA GHANDI

 

Four chunky lentil and bean falafel patties adorned with pickled pink onions, turmeric cabbage coleslaw, a biting lemon mayo and pickled cauliflower that is reminiscent of a sweeter piccalilli. The only drawback was a slight under seasoning of the falafel itself.

CHILLI CHEESE FRIES

 

A rich beef rib chilli, cheese sauce, sour cream, spring onions, pickled chilli all piled onto their signature ‘Crack’ fries. Luxe, messy and dirty.

HALLOUMI FRIES

 

Impressive slabs of halloumi in a brittle panko shell served with a sweet but punchy chilli jam and a yoghurt dip.

CRACK FRIES

 

Rich golden fries that are audibly crisp and fluffy inside. Seasoned in a mix of sweet, salty and subtle heat, even Super Hans would approve.

 

Photo credit: Giorgia Greco