As you, I came upon Hedone filled with expectation. Fay likes it, Guy loved it, Andy – whose standards are as high as Taipei 101 – gave it a rare 8. So it must be fucking magic right? You’ll read alot of kerfaffle online about the birth of Hedone and its progenitor Swedish chef Mikael Jonsson, a trained chef, but who became a lawyer, before rediscovering his gastronome side with this restaurant. Curiously, I feel an aura of respect, which redoubtable comes across through the work of those food writers who visited Hedone. This is a rare occurrence. You’ll find similar glowing reports across egullet and chowhound too, and at time of writing, I believe this is what has contributed to its rocketing profile up the hypemeter. I visited for lunch and had to drag Mark along for I promised him that Hedone could very well change his life. Unexpectedly, he was late, blaming the fact that he took the wrong bus. I was obviously flipping about uncomfortably by myself when the eagle eyed waitress saw this, she brought me the daily papers to keep me distracted. Top marks for service then, granted choice was a little wanting in the Telegraph or the Times, I chose the latter. Proceedings kicked off as expected. A couple of amuse bouches that fit the conceptual, high cooking mould. I think the first was
“You sound surprised.” Michael’s response to my initial thoughts about his food. I blurted “Yeah. It was great.” with bulging eyeballs. Indeed I couldn’t hide my instinctual outburst. This was a restaurant that had mostly flown under my radar until now. Full report after the jump
The scene is set against the neighbourly backdrop of Chiswick. Tranquillity seemingly dominating this part of West London, a lazy suburbia far removed from the frenzied cry of the urban jungle. Time for lunch me thinks
Sam’s Brasserie Official Site 11 Barley Mow Passage W4 4PH 020 8987 0555 £35pp ala carte ; £17pp set – 3 courses. I have never been to Chiswick before. Some say it’s a budget version of the Kensington Boroughs – all the creature comforts sans the hefty price tag. And down we go into a narrow alley passage dubbed the Barley Mow in search of Sam’s Brasserie. My mate, Sam is with me for this meal, namesake but not the owner
Kang L. says: LifeDonk - Indeed, the freefall of 1st growths is exactly the reason why I think now is a good time ...
LifeDonk says: I didn't mind it, but I do read most of your stuff. I would be interested to read more about why you...
Kang L. says: Bunface - damn, that bad huh? Haha, whats wrong with the nose?? Gotta smell that stuff man! You're p...
bunface says: it feels a little like you're trying to be one of those guys who knows abou wine without the experti...
bunface says: maybe rethink this segment Kang. It's not the most interesting read mate...
“..surrounded by the greatest wines of the world..” The dining room is relatively small...
A Prologue The first of a new series of posts I intend to write on a weekly basis. Not reviews per...
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No doubt you’ve already heard about Ceviche, the first of a trio of Peruvian restaurants to...
Ah Norway. Good times. I spent some time in Haugesund a couple of years ago, for work, and I will...
I have asserted in the past that Bryn Williams is the most underrated chef in Britain, and that...
Rob & David’s eponymous restaurant has only just toasted its ten year anniversary. A...
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aka Kang’s Living Restaurant Guide version 4. Released to the wild in April 2012. Read V3, V2...
I have resisted Roti Chai for several months now, it’s right opposite Selfridges,...
