What is beautiful about Israeli cuisine is that it is so diverse because of the different cultures brought by the Jewish diaspora. So at The Palomar in London, which revisits and reinvents Jerusalem cooking, you might have kubaneh, Yemeni pot baked bread to start, then continue with Morrocan style oysters…

For me, one of the most promising restaurants in London at the moment is Bonhams, located inside Bonhams auction house. “Promising”, because despite chef’s Tom Kemble international experience (he has worked at Hedone in London and Faviken in Sweden), I think he still has a big potential to grow. I’ve…

Because of the big backlog of all the posts I have to make and little time, will keep the few upcoming posts short but useful I hope 😉 So this was my recent dim sum lunch at A Wong in London. Still very tasty, masterful modern Cantonese cooking and good…

The legend of “Tetou” or Ernest Cirio began when during the First World War he enlisted in the Navy and got wounded. There he became a private cook of the admiral and had an opportunity to open a restaurant in New York, but homesickness was stronger than the prospect of…

Hoppers, traditional Sri Lankan staple food eaten for breakfast, are bowl-shaped pancakes made of rice flour, coconut milk and spices. They are the central dish at Hoppers in London, which focuses on revisited Sri Lankan and Tamil Nadu cuisines. The place accepts walk-ins only, so the waiting time can be…

I’ve been following Mikael Jonsson’s work ever since he opened Hedone and ,I must say, his cooking just gets better and better. Still my favourite “fine dining” restaurant in London. Pictures below from my recent meal there. ( Search on the right-hand corner for the, full, previous reviews.) Hedone 301-303…

Former entrepreneur and food blogger, Bruno Verjus is not a typical French chef. Without any formal training he now runs Table, a restaurant in the 12th arrondissement focusing on exceptional produce. Starting with this season’s last scallops and oysters from Bretagne, finishing with first green and white asparagus and morels,…

Some pictures from my recent lunch at Clown Bar. Despite the name it has some of the most serious and delicious bistro cooking in the capital. Its chef Sota Atsumi is Japanese, so you will see some Japanese influence in most of the dishes. Highly recommended. Clown Bar 114 Rue…

One of the countless ways to cook beef in Japan is yakiniku. Probably originally from Korea, now it’s a fun and convivial way not only to eat, but also to share the experience with others. Chef-owner Kentaro Nakahara is quite a celebrity among the local and foreign yakiniku barbecue lovers.…

I first read about Tempura Matsu in Matt Goulding’s book “Rice Noodle Fish“, an excellent study on the Japanese food world and culture. Different than the name suggests, Tempura Matsu is not solely serving tempura, but modern kaiseki from the most incredible ingredients one might outsource in Japan. The second…