Hello Meat, I’m back. It’s been six months since I was last here. And my information gathering has returned the following: John had left the Josper to pursue new charcoaled pasteurs in Swindon… and is possibly back at Maddox St… , Dave S is still the smooth operator, and Goodman Mayfair is still ever overbooked. It remains my favourite place to go for a steak dinner in the city, and I am very glad to say the Josper grilled, charcoalised, blood filled sensteaktions are still my paramour. Food wise, sex wise, I mean, you know what I mean. Please excuse the vulgarity, it’s meat afterall. As per usual, I always request for a bespoke cut of meat, on the bone, and have it served sliced, and to be shared. I have since come up with a formula to figure out how much each table requires: Firstly, to figure out the weight you should order, apply Kang’s Standard Equation of Meat: 150 + 200 x (n1) + 300 x (n2) + 400 x (n3) replace n1, n2, n3 with number of persons who fall in the categories according to the key below : Key: 150 – weight of bone, n1 – number of ladies on table, n2 – number of gentlemen, n3 – number of men with impossibly large guts. eg: if table of three contains 2 ladies and a large
The long time resident oyster bar at Borough market opened their 2nd London outlet in late 2010, in the very heart of central London. It takes up an entire wing that oversees the courtyard in Kingly Court, with a view of nearby Cha Cha Moon. Alan Yau’s woefully modern noodlebar, which I dread, and which is a place I would only return to, if prices revert to the introductory £3.50-for-every-plate. Fortunately, I may never need to, now that the new Wright Brothers is so conveniently located, staying open all day from lunch through to midnight, I find myself compelled to go shopping, just as an excuse to pop in for a mid afternoon oyster slurping session. Wright Brothers are in fact oystermen themselves, who own the Duchy oyster farm in Cornwall, cultivating over 5 million natives and pacifics every year along the Helford River. I have obviously never visited, but it seems like an interesting weekend trip to conduct one of these days. This positions WBs as one of the most productive oyster farms in GB. Previous to WB Soho, my go-to oyster bars were Bentley’s (damn their oysters are fine) and then to J Sheekeys. If you are an oyster lover like me, you can only appreciate yet another oyster specialist opening in town. The media has thus far graced it with a rather luke-warm reception, though it largely
Bibimbap is a favourite of mine. The elegance of the dish (which is really rice and other bits mixed together) makes it a hearty treat. This is one of my favourite little places in the city, and its about time I headed back for a proper review
Pompous pretension or serious contender of applied arts and gastronomy? Based in the 18th century townhouse which once bore the Dior label; we take a trip to the institution where haute cuisine and haute couture meet
Happy Chinese New Year folks, it is the year of the majestic fire breathing dragon. If you’re...
Yay, I visited the world’s very first 3 Michelin starred Chinese restaurant. First things...
… I write to you as I lie on the blackened brown beach in Brunei. It overlooks the oil rigs...
This is the only time you’ll see the food menu, because these three items are quite literally...
AKA …where Kang spent most of his moolah this year. The time has come to reflect on...
Who comes up with all this fiction just for a restaurant? This is the persuasive language...
My food writing invariably boils down to a caricature of self-indulgent cliched hyperbole or...
Damn it, he’s done it again. (He being the elusive blurryman with the fire red scarf, and...
