![]() Round two: a dim-sum trilogy, three jewel-like buns. The crisp, sweet fruit melts in the mouth. But beware the prices Round one, and a "four treasure Iberico ham wrap" is a couture mouthful, bright veggies wrapped in a crimson strip - but Mr M's Suan-tian-ku-la tomato is the hands-down winner: two halves of a dried tomato contain finely diced vegetables and "vegetarian chicken" with a punchy citrus dressing. Lisa Markwell says when it's right, chef Tong's flavour-balance at HKK, London EC2, is oh-so-good. Price: Meal for two, including wine and service: £90 There's oodles of technique here, not least in how they get something this loose on to the plate in a sharp oblong without it falling apart. There is a terrine of rabbit and langoustine, served at room temperature beneath a wobbly layer of sweet-salty cider jelly, alongside a pile of celeriac. The food leans towards fish, but not exclusively. There are five choices at each course, with starters at £8, mains at £16 and desserts at £6. But gosh, is it good, in that understated way that makes you push away a plate licked back to the glaze, with a sense of loss that it's all gone. There are two friendly waiters who carry stuff, smile, say nice welcoming things and then sod off again. The lighting is moody without making you fear you are suffering from macular degeneration. There is a very large set of cutlery on the wall. It's a comfortable room, but no one will ever include pictures of it in an interiors magazine. It really is a small, neighbourhood place, with space for no more than a couple of dozen people. Jay Rayner says with Purslane Chelthenham has something every town needs: a superb neighbourhood restaurant Giles Coren says the menu at Quo Vadis, London W1, is the most lovely thing of its kind you will see Price: A three-course meal for two with wine, about £125 Want some quibbles? Frites are not yet pulling their weight, Brussels sprouts were overcooked and a lemon tart lacked essential asperity. Le Bar à Huîtres and Les Grillades deliver items such as plateaux for £60/95 or côte de boeuf for two at £58, high stakes spent in an uncomplicated fashion. Grilled lamb T-bone (where we might say Barnsley chop) came with a nice mix of flageolets and merguez sausage. Grilled whole gilt-head bream was a piece of magic, served head on but completely de-boned, removing at a stroke the argument some people have with fish. In the main course a standout was linguini fruits de mer with garlic confit, lemon and pointedly sharp piment d'espelette. Highlights of the hors d'oeuvres tried were escargots, where in the garlicky, buttery juices a piece of bread gently bathed salt cod brandade with brittle croutons lobster and black truffle risotto which was New York Italian in format and the truffle a slightly fugitive flavour but luscious for all that Balthazar salad, an assembly described by my friend Kate as "a nod to neurotic female eaters" prawn cocktail with the creatures sprawled on ice served with two combative dipping sauces. The hours will be 11:00am till 9:30pm seven days a week." target="_blank" rel="noreferrer">Keith McNally has assembled a crack team to recreate his extraordinary New York restaurant Balthazar in Covent Garden, London WC2, says Fay Maschler The restaurant has fifty seats, including six at the counter. Thumbs Up Ramen will also be serving 11 appetizers, such as Chicken Karaage, Takoyaki, Gyoza, Pork Buns, and other entree options like rice bowls. There will be eight types of ramen overall on the menu including the already mentioned Chicken Paitan Ramen and Chicken Paitan Tsukemen plus Chicken Paitan Miso Ramen, Chicken Paitan Miso Tsukemen, Tomato Mabo-Noodle, Vegetable Ramen, Classic Shoyu Ramen, and Customize Ramen.Ĭustomers will be able to customize their dishes with fifteen additional toppings like Rare Char Siu (Sous-Vide pork char siu), char siu pork, char siu chicken, spicy-miso ball, seasoned soft-boiled egg, mozzarella, vegetable oil, pineapple, scallions, soft tofu, seaweed, bean Sprout, sweet corn, red onion, and spinach. ![]() “It creates a pleasant harmony when combined with the fresh noodles that we source from Sun Noodle, a famed noodle maker with a factory in New Jersey,” he says. Miyazawa takes twenty hours to make his chicken paitan broth, as it’s created by slowly boiling select chicken bones with eight kinds of flavorful vegetables. ![]() Thumbs Up Ramen will offer two signature “Bubble (AWA) Ramen” dishes: Chicken Paitan Ramen and Chicken Paitan Tsukemen ― chicken paitan broth is made by boiling chicken bones into a creamy, rich broth similar to tonkotsu (pork-based broth).īubble ramen (awa-kei) is created by whisking the soup before serving, giving it “bubbles” which pop inside diners’ mouths ― process also enhances the umami in the dish according to Miyazawa. ![]()
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