Hakkasan | London

It is always exciting dining at Hakkasan. The last few times I dined at Hakkasan was for dim sum brunch. Since P has never been there and that I haven't been back in a while, we made a dinner reservation for the OpenTable exclusive special offer. It was a pretty good deal at £35 for 3 courses and a cocktail each.

We were served a dim sum platter and crispy spring roll each to start with. The dim sum as always, are delicately made and presented in small bamboo steamers. The mains we chose were Pipa Duck, and Roast Silver Cod with champagne honey sauce served with seasonal vegetables and steamed rice. The mains were small but don't be fooled by it cause we were pretty full by the end of our fabulous dessert from the a la carte menu. The Coconut Semifreddo was presented ever so cutely like a halved coconut, and my Banana Caramel Delice was a delight with salted caramel and peanuts.

The staff were lovely and very friendly, all with beautiful and genuine smile. It makes the evening very special. The ambience was although busy, was rather romantic. Definitely a great place to bring your date.

Loving the colours of our Dim Sum Platter

Crispy Duck Roll

Pipa Duck

Roast Cod

Coconut Semifreddo

Banana Caramel Delice

The OpenTable Exclusive Offer will be ending 31st May. So hurry up and impress your date before offer runs out.

Hakkasan Hanway Place

8 Hanway Place
W1T 1HD London,UK

Continue

Pork Chop with Cumin & Coriander

From Tom Kerridge’s Barnsley Chop to my adapted version of Pork Chop. For those of you who like me did not know what Barnsley Chop is, it is as its name suggest, originates from Barnsley. It is a double sided lamb chop cut right across the loin as explained on this website. As much as I wanted to make Barnsley Chop the way Tom does it, I was only able to get the Pork Chop where I was. I must say, it tastes just as good. I even served it with some spicy couscous, salad and orange pork sauce. It was quick and tasty. Believe or not, I made that on a weekday after work.

This is a book I know that will be well used. I will probably make more recipes from this book during my two weeks off work for Christmas and New Year.

Happy Holidays, to all of you! I shall see you in the new year. 

If you have not bought his book yet and would like to make this yummy Barnsley Chop, there's brief recipe here.

Continue

Pied a Terre | London

Pied a Terre has been on my to lunch list for the longest time. Finally, we managed to finally go there for what is known as one of the best value lunch in London. Since we had to take a day off work to run some errands, we thought we might as well use it to the fullest. 

We were greeted with big smiles and warm welcome as we entered. They even asked which area we would like to sit since there were 2 different rooms. We of course sat at the more cosy part, the one without a group of suits at their business lunch meeting. 

The meal started off with some canapes of crispy croquettes and a spoonful of tuna tartare. The tuna was so fresh and melted in the mouth. 

Then came the starter of pickled cornish mackerel with golden cauliflower, heritage carrots, watercress and smoked eel which I really liked. This was the preferred starter to the below sweetbread P had. It was not because I am much more of a fish person but I enjoyed the many different flavours and cooking method of the fish, all well executed.

Salad of veal sweetbreads with mushroom vinaigrette, green beans, baby artichokes and summer truffle was nice and earthy.

Pan fried fillet of cod with lightly poached prawns, rock samphire, sea purslane and tarragon nage was very well cooked and moist. It was an elegant dish.

The lamb was pink and tender, served with shaved fennel, confit garlic, pineapple tomato, and dill puree. The potato pillows were there to give it some visual and crunch effect. A pretty dish in general but lacking in potential flavours from a lamb dish.

Olive oil and lime parfait with crunchy meringue, whipped creme fraiche and macerated cherries was a perfect summer dessert. It was light and refreshing yet not too sweet.

Petit fours

Enjoying the last bits of the meal

Though simple, this was the best doughnuts I have ever had. It was soft and fluffy, light as ever coated with ground cinnamon and sugar. 

Smile..

For what it is, it is of really good value and worth visiting for lunch. The service was friendly and attentive. Food was good though I was expecting more 'blow my mind' flavours since it used to be a 2 michelin star restaurant, now 1. 

Frown..

They only serve lunch menu on weekdays. Would have been good to be able to order lunch menu on a Saturday as well.

Will I return?

Yes of course. Perhaps a la carte or tasting menu the next time. 

Pied a Terre

34 Charlotte Street
W1T 2NH London,UK
Tel: +44 (0)20 7636 1178

Continue

Manger | Paris

Manger (to eat): Je mange (I eat), tu manges (you eat), il/elle mange (he/she eats)…

Manger is cultivated from the Toques & Partage project where great chefs train and pass on their experiences and techniques to the socially excluded.

This restaurant  is a simple and cosy bistro with open kitchen. There is nothing pretentious and uptight about this restaurant, which makes it so comfortable. The interior was done by Marie Deroudilhe, an architect who had collaborated with Alain Ducasse at Rech and Christophe Michalak's Masterclass.

Before I go any further, this post is unlike my usual write up with pictures of food. As I was dining with the family of one of P's closest friends, I refrained myself from the urge of taking pictures of the food. I wanted to be polite so all the pictures below are directly from Manger's website and Facebook page. 

The Dinner des Chefs menu of the week were created by great chefs; Anne-Sophie Pic, Flora Mikula, Adeline Grattard and Christophe Michalak. All courses were of great standards and tasted delicious. Even the colour contrasts on the plate was beautiful. This is one of those meals that lures your inner temptation and makes you want more. My favourite course of the night was Anne-Sophie's starter that was too beautifully executed, I'm already thinking of visiting her La Dame de Pic restaurant next time. 

The menu we had on the night

Dessert was a large profiterole filled with caramel ice cream and chocolate sauce on the side to pour. A very simple and humble dessert that was given its utmost respect and executed to a magnificent level, Christophe Michalak must be proud with the chef who made it. That was by far the best profiterole I have ever had. Simple it looked, but the best it was.

The booth on the far left was where the ultimate desserts were plated

Service was exceptional. We were even given a glass of champagne each at the end of our meal as they had to shift our table half a meter to make space. It was not a hassle for us at all but that tells you the attention to detail they put into the succession of this restaurant.

It was another night to remember in Paris.

Smile..

Great food by the best chefs in Paris and a very sleek, friendly service. Quality.

Frown..

There is nothing to frown about.

Will I return?

Definitely.


Manger
24 Rue Keller, 
75011 Paris, France

Tel: +33 143 386 915
Opening hours: Tuesday to Saturday for lunch & dinner

Continue

Alimentum | Cambridge

It is rare that I am in Cambridge. The last time I visited Cambridge was probably 5 years ago. And since I was there for work on a week night, I wanted to explore the dining scene in Cambridge before heading back into London. Being unaware of the Cambridge dining scene, I started looking at restaurants not far from the station so I could still catch the train back into London without fuss. When I found somewhere interesting, it excited me even more knowing that it is actually by Mark Poynton, the former head chef of Daniel Clifford's 2 Michelin Star Midsommer House. Plus they offer a fixed-price menu on Mondays and every other day between 6pm-7pm.

A lovely house in Cambridge

Alimentum has red and black themed interior, with a grand piano sat behind the reception just by the bar near the entrance. The bar and dining area are separated by a wall to provide a more intimate dining experience. The inner section of the dining area has a rectangular cut-out through the wall exposing the chefs at work in harmony in the bright and clean kitchen. There were diners coming in constantly and for a Monday night, it was not quiet at all.

Gougere and crackers

The gougere and crackers were served promptly even before the the menu was presented. Then again swiftly after ordering, two varieties of bread appeared on the table. They were milk loaf and sage & onion bread, both came warm with crisp exterior and pillow-like soft inside. It reminded me of my duvet. If the milk loaf came in a giant sized slice, I wouldn't mind using it to keep me cosy and warm in bed. Okay, that was just me day dreaming amongs the clouds in the sky. The sage and onion bread on the other hand, was although not as fluffy, tasted of the sweet savoury onion and a mere hint of sage.

"If the milk loaf came in a giant sized slice, I wouldn't mind using it to keep me cosy and warm in bed."

Parsnip and apple velouté with caramelised popcorn and pickled apple

The velouté  was smooth and light. Acidity of the apple came through really well with the parsnip, giving it just enough refreshing kick. The sweet and crunchy texture of the caramelised popcorns and slightly sour pickled apple cubes gave it a whole dimension. It was definitely a Michelin star worthy start.

Wild boar, squash, onion & red wine

The main course was very well presented and every single element of this dish was cooked to perfection. The wild boar itself was tender and perfectly pink, puréed squash was smooth and silky, even the sauce was of good consistency and shiny. The only let down to this almost perfect dish was a single element of the torn up braised meat which was slightly salty for my liking. It was still edible and tasted good of course. And I still very much enjoyed it.

Passionfruit parfait & coconut

The parfait was a great end to the meal. Passion fruit and coconut really does make a good marriage. I was all smiles after, with a filled up belly. What more does a woman want.

Smile..

Charming and prompt service. Very affordable and enjoyable fixed-price menu with quality ingredients, cooking and presentation.

Frown..

One component of my main course was slightly salty for my liking. It wasn't that bad though. Still tasty.

Will I return?

Well yes of course.

Alimentum

152-154 Hills Road, Cambridge,
CB2 8PB United Kingdom.
Tel: +44 (0) 1223 413000

Near Cambridge train station

Continue

Pollen Street Social

Pollen Street Social is the brainchild of Jason Atherton, the first British chef who completed a stage at the world famous Spanish restaurant, El Bulli. He was the executive chef at Maze of Gordon Ramsay Group before quitting to open this restaurant.


Being so close to Oxford Circus station, one of the busiest in central London, Pollen Street is a contrast. It is a well located peaceful alley tucked behind all the bustles from shoppers, tourists and commuters. As we arrived, we were greeted at the reception and given a key as if checking in to a hotel. The key will open the letterbox filled with a surprise we could only find out after dinner, on our way out of the restaurant. That kept my curiosity on the high throughout the meal.

Chilled tomato soup, crab toast, grain mustard ice-cream

Scallop ceviche, cucumber & radish, yuzu soy dressing, apple

The crab and soup starter was a combination that came together well with sweetness of the crab, creaminess from the ice-cream, acidity of the tomato soup and crispy thin toast that added texture. The other starter of scallop ceviche was fresh and interesting. Then came roast cod, broad beans, peas, cockles & squid, parsley emulsion, creamed potatoes which we did not order. That was an additional main course, my birthday present from the kitchen. What a pleasant surprise. Apparently my friend told them it was my birthday.

West Country ox cheek with tongue & sirloin, carrots, caper & raisin purée

Roasted halibut, sprouting broccoli, pork-ham fat and Catalan paella

The roasted halibut and broccoli was well cooked and the pot of paella that came with the fish was big portion but sublime. We would have finished it but decided not to, because we were saving space for dessert. I recommend that you have the dessert at the dessert bar as you will be sat on the high chair. It was a lot of fun watching the chef at work and chatting to him while he prepares our dessert. Every single element of the ingredients were explained to us.

Who woud have thought Sangria could be made into dessert.

Deconstructed tiramisu was the winner of all our tasting of desserts of the night.

Ham, cheese and herbs sounded like a simple starter but it wasn't. I was the a dessert with compressed watermelon, finely sliced to look like ham and the frozen tarragon added a unique touch to the already exciting dessert.

PBJ Parfait, cherry jam, creamed rice puffs

These are not elegant doggy bags but a beautiful surprise from the restaurant; the surprise promised as we enter and an additional gift of a birthday cake.

The surprise was a paper bag filled with little financiers and tea bags for breakfast the next day, with a thank you note. It was a lovely touch. The birthday chocolate cake was moist and indulgent, decorated with silver leaf. Now this is definitely a restaurant that knows how to make their customers happy and make sure we return. The wonderful meal and surprises made the night wonderful and memorable.



Jason Atherton should be very proud of himself for doing so well, a lot better than Maze I would say.

Smile..

A restaurant that pays attention to details with fun and inventive concept and high level of cooking techniques.

Frown..

Nothing negative except it being pricey but for such a wonderful experience, it was expected.

Will I return?

Definitely yes. Do remember to tell them if you are there to celebrate an anniversary or something special. You will be surprised.

Pollen Street Social

8 Pollen Street
London W1S 1NQ
Tel: +44 (0)207 290 7600

Closest station: Oxford Circus (central)

Continue

The Ledbury : 14th best restaurant in the world

Australian chef, Brett Graham started his cooking career aged 15 and has then gone to win himself the Josephine Pignolet Award. Winning the award was a big stepping stone for him as he was granted a trip to the UK where he then worked at The Square, another excellent restaurant. He followed up his bright career with ‘Young Chef of the Year’ Award in 2002 and became head chef at The Ledbury when it opened in 2005. It was very well received by the food critics. The restaurant went on to be listed on 'The World's Best 50 Restaurant' and quickly leaped its way up from number 34 to 14 in just one year. How impressive!

Amuse bouche came, I was too excited and forgot to take pictures. Good my friend reminded me to take pictures later on, so I could share them with you.

Crispy little oyster coated in bread crumbs fried to perfection

Cornish Oyster Chantilly and Tartare with Horseradish and Dill went really well with the fried oyster

Scottish Langoustine with Natural Yoghurt, Broccoli Stem and Indian Spices Cooked in Brown Butter

Fresh langoustines on its own is enough to fill you with the sweetness of its sea essence. But bags of flavour gushed out with the curried spices and the yogurt to mellow down the spiciness. The crouton gave it an extra dimension. My favourite of the meal.

Hampshire Buffalo Milk Curd with Broth of Grilled Onions

The milk curd texture was very similar to Japanese steam egg, chawanmushi but much softer, wobbly and silky. Although the broth tasted good, I thought it buried the delicate milk curd.

Truffle Toast  with Saint-Nectaire

If only all toast could taste as good as this, I'll be a happy person eating toast every day. The toast was presented on a bark-like plate and christmas tree branches, it felt like christmas. Whoever's planning to make me smile on Christmas day will have to make this for breakfast.. *wink*

Fillet of Turbot with English Asparagus, Blood Orange and Pine nuts

Another well cooked turbot, still moist and juicy with a hint of acidity and creaminess from the foam. Then came the 'Roast quail breast with scorched pear, fresh and dried dandelion', so beautiful and tempting that I forgot to take pictures.

Fillet of beef with Cepe, Wild Garlic, Hop Shoots and Summer Truffles

The thick cut of red beef fillet was screaming out juicy and tender. It was delicate in flavour combination, even though the ingredients used have strong taste. I like the puffed potato pillow

Parfait of Dried Flowers with Wild Strawberries and Warm Tapioca with Vanilla

Petits fours to end our meal

Overall, The Ledbury is elegant and calm, hidden away from the hustle and bustle of Portobello Road. Front of house was friendly and wine connoisseur, knowledgeable. Apart form the exquisite food where every dish was thrilling and had its own crunch element which I adored, our favourite wine of the night was Kevin Grant's South African Ataraxia Chardonnay.

Still smiling, thinking about it.

Smile..

Quality food and great techniques. Fantastic service and knowledgeable staff.

Frown..

Pricey but it was expected.

Will I return?

Will return but not too soon since this is not in the cheap eats section.

The Ledbury

127 Ledbury Road
Nottinghill, London
W11 2AQ

Tel: +44 (0)20 7792 9090

Continue