This restaurant is situated in the beautiful Pomeranian Dukes' Castle. The castle was rebuilt after war and has since became the administrative and cultural institute aimed to promote artistic events. Gothic vaults and walls styled by one of the best Polish designers, Ryszard Kaja, sees the interior of the restaurant...
This exhibition presents the evolution of elBulli with displays, video clips, charts, documents and products created during its creative moments. It shows the history of the restaurant from the beginning, how it grew, the creative processes in creating a dish, how..
Burger and Lobsteropened a sister restaurant not long ago. The best part is, it is now cheaper to eat lobster! The concept is all about lobster roll served as fast food. You will have to order at the till and collect your order, like you would at Starbucks or McDonalds. The only difference is that the quality is far higher than any fast food place I know.
“Lobster roll is the new burger!”
£7 for a lobster roll to go and £9 to eat in. That’s pretty cheap for some quality lobster. I have to say, the portion is pretty generous. The lobster chowder, I suppose was made from the lobster cooking liquid plus all the shells. Though nice, it lacked a little acidic punch and depth in flavour. The courgette fries were the star and a must have. It was very crispy and so much lighter than a standard potato fries, it worked really well with the lobsters too. The one pound lobster which is served cold is really good too with lemon mayonnaise.
Ambience in there was trendy, casual and relaxed. Lobster without the fancy pants. Liking it!
In a building on Kingsland Road recently used for many pop up events just a few minutes walk away from Haggerston Station is where Hawker House has opened this winter. Famed for it's quality street food usually held in Summer outdoors, it is nice to see the same concept made for the winter months.
With three levels to explore, make sure you get there early, before 7pm to avoid the entrance fee of £4.00. I would rather spend £4 on a delicious burger. That's just me. Even if you have to pay and possibly queue to get in to this popular feasting heaven, it's worth it.
We headed straight to the drinks section. Oh, so typical. There were multiple bars serving craft beers, hot cocktails and the other usual. There is also what they call the whisky roulette. Pay £8 for a spin for your luck for a drink from the interesting and extensive list of whiskies ranging from below £8 to £40.
The trader line-up is on rotation and has some very very good ones. We tried Busan BBQ's Kimcheese beef burger and the Pork Belly burger. My favourite was the pork belly of course, though both were equally impressive. Smokestak's thick cut pork ribs were fat, juicy, tender and delicious. Finger licking good!
We'll be back for more!
Remember to check it out soon as their last weekend of trade is on 10th and 11th April. Oh, one tip I have for you is to start queueing for the next one as soon as you get your food. The queues are long!! If you're there with lots of your friends, even better. Each one can queue for one.
Tuesday, February 03, 2015
Ai Pheng Y
Happy New Year!! Oh yes, I know it is a month late but there
is a very good reason. I have been really busy preparing for my product launch.
What products and when? Well, I shall keep you curious for now but I promise to
tell closer to launch.
The last few months have been tremendously exciting and
tiring for me since I can only work on this project in between slots of spare
time after work and on weekends. My hobby of salsa-ing my evenings away has
been history for now but hey, I’m sure I will be back on the dance floor soon.
Well, at least I hope. And between my multi-tasking, I do let lose for a few
hours once in a while to spend some quality time with P and with some friends.
One of my first few meals back in London this 2015 was
CRICKET!! Yes, I mean the ugly looking black insect that makes weird noises. It
still creeps me out looking at pictures of cricket! We must have been possessed
ordering it at all. Well, I only made it to try one fried baby cricket that was
served with lots of baked cheese. So it was not like they were crickets on
sticks. Actually, if you did not know that was cricket, it could have been any crispy
thing! Lucky P finished off the rest. I was actually well surprised. He thought there wasn't enough insects on the plate! Aiks!! Wahaca
serves crickets!! So if you are feeling adventurous for some crispy insects,
Wahaca is the place to be.
Luckily, Wahaca has much more to offer other than crickets.
As usual, food and service here is wonderful. We had double portions of plantain
taco, slow-cooked pork burrito, Chapulines
fundido (the cricket dish with salsa and melted cheese), and the Rajas Taco
with blue corn tortillas. All was good except the cricket toppings.
If you are a curious soul, there is no harm trying. It isn’t
all that bad.
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.
Tuesday, November 18, 2014
Ai Pheng Y
Traditionally, this recipe is to make Pie Tee (top hats). The ingredients usually calls for Yam bean but I have altered the recipe with ingredients that are easily available in the supermarket here. So yam bean has been substituted with swede. Of course, you can use the original ingredient of Yam bean if you can get it at your nearest supermarket.
The traditional case can be easily bought in Malaysia but there isn't any available here so instead of making the traditional cups from scratch which I deem tedious, I have created an alternative way of making a cup / top hat to stuff the fillings. Wonton skin was used and it only takes a couple of minutes to make it so nothing as complicated as making mixture and deep frying each and every case.
Cup Julienne / Pie Tee Recipe
20 wonton skin / wrapper
3 cloves garlic (minced)
300g yam bean / jicamma (julienne) *I used swede
2 large carrots (julienne)
1/2 caup water
2 tbsp light soy sauce to taste
ground white pepper to taste
spring onion (thinly sliced)
1. Preheat oven at 180oC. Brush some oil on a
mini cupcake tray. Place a square piece of wonton skin. wrapper in each cupcake mould. Brush with more oil over the wanton skin so it takes the shape of the cup. Place the tray in the
preheated oven and bake for a few minutes until golden brown. Repeat. Be careful not to bake for too long as it turns golden really quickly. When the cups are ready, remove the wonton skin cups and place on a wire rack to cool.
2. Heat some oil on the wok and sauté garlic, then add yam bean
and carrots, and fry for 1 minute. Add water and cook until water is reduced
and absorbed. Then add soy sauce to taste. Cook until moisture is reduced so it
will not make the casing soggy when assembled.
3. Scoop a spoonful of cooked yam bean and carrots into the
baked wonton skin cup. Make sure to squeeze out any moisture if any. Serve with
some sprinkling of spring onions and fried shallots.
Yam bean / jicama is a little difficult to get in London so if you are unable to get it near you, substitute with swede. It tastes as good.
Wonton skin can also be substituted with filo pastry.