Nicole Yeoh, of Lucky Lychee at The Green Man in Winchester, talks supper clubs, dumplings and cheese in our meet the chef column.
What first inspired you to become a chef?
“I’ve always loved food and cooking. My roots are in Southern Chinese and Nyonya heritage, and sharing those flavours has always been a part of me. While my first career was as a brand strategist in an ad agency in Kuala Lumpur, I ran a supper club on the side where I cooked family recipes and dishes I grew up with. Around that time, I met my now husband, who was working in Malaysia for two years. We spent much of our time exploring restaurants together, and those experiences deepened my passion for food and the idea that it could be more than just a hobby.”
What was the first meal you cooked for someone else?
“Guacamole for a family gathering when I was about nine.”
Tell us a bit about your career so far…?
“My husband and I started a market stall in Winchester during the pandemic when travel restrictions kept me from returning home to eat the dishes I missed most. We then moved to have a pop up kitchen at The Mucky Duck, and opened our own place in 2022. We set out to create the kind of place we wanted to visit. Winchester is fairly dominated by chains, we wanted a neighbourhood place and took inspiration from our favourite places around the world, which are rarely the most fancy places but all of which are focussed on the quality of their food and drinks, and warm service.”
On the menu at Lucky Lychee(Image: Angela Ward Brown)
What is your proudest career moment to date?
“Being recognised by The Good Food Guide as the UK’s Best Local Restaurant of 2025 is the highest recognition of what we set out to achieve. I am also immensely proud of the young and passionate team we’ve built over the last few years. Some of them have been with us since the very beginning, and for many, we’re the first restaurant they’ve worked in. It’s especially special when we reflect on the growth of both the restaurant and our people.”
What is your signature dish?
“Dumplings from scratch, including the skin, which is rare in Hampshire. My favourite filling is with Old Winchester cheese, pickled green chilli, free range pork and garlic chive, served with my homemade chilli oil.”
What is your favourite dish currently on your menu?
“Hot and sour monkfish with charred courgette and tomatoes. It is a bold Malay dish of fish poached in a tamarind broth with chillies, lemongrass, galangal and fresh herbs. We reinterpreted it with monkfish landed fresh from the South Coast, which holds up beautifully in the aromatic broth.”
Where is your favourite place to eat in Hampshire?
“Pulpo Negro for special occasions or lunch dates (we have a toddler!). I also love Thai Street Cafe in Southampton – they serve the best Thai food in Hampshire, hands down.”
What is your favourite meal to cook at home?
“It’s incredibly busy running a restaurant and raising a toddler, so dishes which I can batch cook and freeze, such as lentil dal, bolognese or Taiwanese braised pork.”
What do you like to drink with dinner?
“I love orange wine for its complexity in flavour and texture. They pair well with the spicy and savoury Asian food I love too.”
What is your culinary guilty pleasure?
“KFC hot wings – I could eat 12 of them at one go.”
Which key ingredient is always in your fridge?
“Lime, we use it in many of our dishes. It brings brightness, balance and freshness to our dishes which are often spicy, rich and complex.”
What is your favourite Hampshire ingredient or delicacy?
“Old Winchester cheese. It’s unusual in Malaysian cuisine but I love the nuttiness and different savoury profile it adds to our dishes.”
Which chef do you most admire?
“Nick Bramham from Quality Wines. His dishes are elegant, comforting and satisfying, not overly fussy or pretentious. Even in dishes that look simple, he works hard on techniques and attention to detail, where each component is carefully tuned. He writes very well too!”
What’s your career ambition?
“It would be amazing to get a Michelin Bib Gourmand.”
What do you think will be the next big restaurant trend?
“It will centre on value and provenance. With the cost of living crisis shaping choices, diners are more selective, seeking meals that feel truly worth the spend. Menus will be shorter, more focused, and seasonally driven to keep standards high and waste low. A restaurant that can offer delicious, responsibly sourced food in a warm, welcoming setting, while making guests feel their money has been well spent, will resonate most in the years ahead.”
