The kitchen is in the basement which is long and narrow, the width of the kitchen offered Carford a challenge as Head Chef (Anthony Sousa Tam) required a central production area, so careful planning was required.
The catering equipment Carford supplied to meet this challenging project includes Imperial Solid top Range, Imperial Griddle range, imperial fryer, Imperial Salamander, Rational Combination Oven, Angelo Po refrigeration, Clenaware dishwashing and Carford Fabrication.Carford also installed the IMC bar system ,a Clenaware glasswasher and Hoshisaki ice machines in the bar area.
Anthony Sousa Tam (ex Atami, Nobu and Hakkasan) brings a world-class level of experience and finesse to Inamo. With his passion for the food he serves and a thirst for innovation Anthony has produced a menu that combines traditional Asian influences and flavours to create something original but more importantly tasty!
