Auto-correct “put of date!” My first meal at Kitchen Table dated back to its very first opening slots in October, but given a long meal and many returns, dishes had piled up; my taste memory was overwhelmed; and any effort to write had never been quite materialized. Now 7 months after.. you have …
AMETSA WITH ARZAK INSTRUCTION RATING: 2/5 Replacing David Thompson’s Nahm at the Halkin Hotel is Ametsa, a spin-off restaurant by 3-Michelin-starred Arzak from San Sebastian, Spain. The team, comprised of Veuve Clicquot Best Female Chef Elena Arzak (2013), is in London on an “Instruction” basis – whatever that means. My lunch experience at Ametsa, however, …
City, culture(s) and HKK Despite my being harsh – you will see – I actually like HKK very much. I am talking a new concept modern Chinese restaurant in the City by Hakkasan Group that, contrary to Hakkasan, runs only a tasting menu. There is also no swanky bar featuring demure lighting. There is a bar, …
THE RITZ RATING: 3.5/5 The Ritz Restaurant is one of those *institution* places that are full of codes of conduct – ties, shirts, jackets, shoes, no trainers, no jeans, no sportswear – and the only thing I could do to rebel is, perhaps, to go commando. Not a thing I would personally advise if you …
JOHN SALT RATING: 4/5 In London restaurant scene, chef Ben Spalding has become synonymous with “young” and “talented” and holds an extensive CV that contains many internationally renowned kitchens. In 2011-2012 Ben won himself critical acclaims as head chef of Roganic and from stints at The Loft and Stripped Back, and his new 6-month residency …
Imported XTREME Alvin Leung of 2-Michelin-starred Bo Innovation in Hong Kong is a self-taught chef best known for serving condoms, second-best known for re-interpreting and pushing the boundaries of Chinese cuisine, and third-best known, perhaps, for being a Heston Blumenthal of Asia. The cuisine is defined by the term XTREME, which according to reports far …