Chef Hugues Mbenda from Kinshasa (Democratic Republic of the Congo) delivers his Congolese cuisine in the form of a single set menu comprising several courses. This menu changes every fortnight and includes creations such as manioc crisps with sweet chilli and burnt onion cream; crispy Angus beef onglet, dibi sauce, white asparagus and puffed thiéré (Senegalese couscous). The ingredients are fresh, the presentation is meticulous and the flavours are sure to transport you. At lunchtime, Libala, the chef's first cross-cultural street food restaurant, has a simpler menu.