This is my obligatory nod to the original pioneer that gave (London) street food the tremendous popularity it enjoys today. Helped by extensive blog/twitter exposure it has – to a certain exten...
The original Phil Howard protege, Adam Byatt may have had his ups and downs through the years, but things certainly look like they are up and up in 2012. Trinity has turned into a well-oiled machine ...
“..surrounded by the greatest wines of the world..” The dining room is relatively small but is as intimidatingly as it is posh, as the website’s official photographs suggest. Built ...
A Prologue The first of a new series of posts I intend to write on a weekly basis. Not reviews per say and a ‘side project’ to to the restaurant stuff. Rather these are personal tasting n...
This is my 3rd visit to the fabulous Admiral Codrington in as many months. By now, you’ll have heard about Fred Smith’s near obsessive detailed experiments in continuously honing his version of the p...
No doubt you’ve already heard about Ceviche, the first of a trio of Peruvian restaurants to open in London this year. Started by Martin Morales, Brit with half a Peruvian heritage, he gave up a...
Ah Norway. Good times. I spent some time in Haugesund a couple of years ago, for work, and I will always remember the amazing Norwegian rice puddings I stuffed myself with nearly everyday. When I fir...
I have asserted in the past that Bryn Williams is the most underrated chef in Britain, and that I’ve wanted to return to his restaurant, Odette’s to delve deeper in his cooking, beyond th...
Rob & David’s eponymous restaurant has only just toasted its ten year anniversary. A decade and a bit, largely recognised as one of a handful of institutions of Iberian cooking in the busi...
Ah …Easter weekend. We drove all the way to the Sidmouth coast, to marvel at the bronze cliffs, seagulls and took in other bits of Devon (like Beer) while we were there too. Aside from M.Caines...
aka Kang’s Living Restaurant Guide version 4. Released to the wild in April 2012. Read V3, V2 and V1. This list is put together to record the restaurants I love and would revisit. No guide is e...
I have resisted Roti Chai for several months now, it’s right opposite Selfridges, conveniently located, if you shop on Oxford Street often. I think the interior design does it no favours. The c...
“The change is more than skin-deep” – First words you’ll read on the newly revamped Tom Aikens website. Words from a chef (or franchise I should say) who seeks a fresh break f...
I am too tender in age to have lived through the days when Conran restaurants were the pride of the industry. Those glory days are no more than urban legend as told by the doyens amongst food writers...
Sometimes, it seems like all I eat these days are burgers. Ohh.. that yellow, is that *gasp* american cheese? Hah. Yeah it looks great doesn’t it? 8oz Cheeseburger with Chips, £15. It looks dan...
Perfection is a state of mind, especially so when it comes to restaurants. But perfection was all that I could think of this very meal as I negotiated the last spoonfuls of blueberry cheesecake sunda...
Well, I finally made it to this Honest Burgers. There was a bit of a wait to get our table – 45 minutes – for a late lunch at 3pm on a Saturday. We were a table of five, we didn’t h...
I was rather surprised when I arrived to an empty restaurant. This restaurant (barely 2 weeks old as of writing) has been trending on twitter thanks in part to the double whammy four star reviews cou...
Ten years ago, the breakthrough in London steak dining was in delivering cow hides which were tender enough to cut with a regular and not a steak knife. I am referring to the gimmick they use at Gauc...
Rain washes down the windscreen. The cloudy, darkened skies forcing the afternoon traffic to dance the immobile jiggle of halogen lamps. As we inched closer toward Mong Kok, I piped up and said to th...
The man is almost too beautiful to be a chef. As we ended the meal, I told our waiter to give our compliments to him. “Oh you know Ollie?” he said. I said “No, but I read about him ...
Happy Chinese New Year folks, it is the year of the majestic fire breathing dragon. If you’re thinking about children, good luck with your dragon babies. My wishes to you are: 龙马精神, 阖家欢乐, 万事如意....
Yay, I visited the world’s very first 3 Michelin starred Chinese restaurant. First things first, check out the much advertised view from the Four Seasons Hotel restaurant (let’s face it, ...
… I write to you as I lie on the blackened brown beach in Brunei. It overlooks the oil rigs just off the coast that fuels the economy of this tiny Sultanate on the Northeast coast of Borneo Isl...
This is the only time you’ll see the food menu, because these three items are quite literally all they serve. After Hawksmoor successfully ported the America’s favourite summer roll to th...
At last, José Pizarro’s diptych is finally complete, and you know what, it’s mighty fine work. The restaurant took a while to finish – it’s at least a month late, and the priv...
AKA …where Kang spent most of his moolah this year. The time has come to reflect on what’s been yet another crazy year of restaurant collecting. Just when I thought the burgeoning number ...
Who comes up with all this fiction just for a restaurant? This is the persuasive language Oliver’s people have generated for his latest project: “Ours is a union of ideas, traditions, and...
My food writing invariably boils down to a caricature of self-indulgent cliched hyperbole or superflous self-doubting and pointless debate of what food should taste like. Given the circumstances, I s...
Damn it, he’s done it again. (He being the elusive blurryman with the fire red scarf, and thick brown rim specs, aka Mr Cool.) And here I thought that Da Polpo was the last cherry atop this tin...
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