Roti King and Willy’s Pies have joined forces to launch a limited-edition range of Beef Rendang and Mushroom Rendang pies, bringing one of Malaysia’s most iconic dishes into a distinctly British format. Available from 12th February in London stockists and online, the collaboration sees Roti King’s signature dish reworked as the filling for Willy’s hand-pressed proper pies.
The Beef Rendang pie leads the limited-edition drop, slow-braised beef cooked in Roti King’s aromatic spice blend with coconut milk, lemongrass and kaffir lime leaves, reduced until intensely fragrant and rich, finished with toasted spices and encased in a shortcrust base with a golden puff pastry lid. The Mushroom Rendang pie follows the same approach, with shiitake mushrooms simmered in coconut milk and Roti King’s signature blend of spices, delivering the same depth of flavour in a plant-based format. Alongside the pies, the collaboration also includes a limited-edition cap designed by Valentino Brunetti, available online for fans of the brands.
The collaboration is rooted in a shared approach to cooking: both brands are founder-led and committed to doing things without shortcuts. Roti King’s recipes are shaped by Malaysian home-style methods, where spice and balance define every dish. Willy’s Pies is known for crafting proper British pies with careful technique, quality ingredients and a hands-on approach.
Bringing together Willy’s Pies founder chef Will Lewis’s expertise, whose career includes St. John Bread & Wine, Rochelle Canteen and Brat, with Sugen Gopal’s cult Malaysian classics that have defined Roti King since opening in Euston in 2014, this collaboration wraps the restaurant’s signature slow-cooked, spice-packed rendang in golden pastry to create rich, indulgent limited edition pies impossible to resist.
Will Lewis, Founder of Willy’s Pies, said: “Roti King is an amazing example of what makes London’s food scene one of the best in the world. When they came knocking it was a no brainer for us. This pie is a belter, so much depth in flavour, amazing ingredients and care for the process has gone into this and we’re excited to get it on the concourse at Arsenal, up on our website and in our London stockists.”
Sugen Gopal, founder of Roti King, said: “Rendang is about patience and balance – spice, coconut and aromatics all cooked down slowly until everything comes together. Seeing those flavours inside a proper pie felt unexpected but completely right. It’s Malaysian food in a new format, without losing what makes it what it is.”
Roti King x Willy’s Pies and cap will be available from 12th February for a limited time only. Beef Rendang, £6.55. Mushroom Rendang, £5.50.
