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Diamond gan xiang crab from Diamond Kitchen – Sri Lankan crab wok-fried with spices. It’s all about the sauce when it comes to crabs and this gan xiang sauce – an intriguing mix of sambal, bean paste and curry powder – was ridiculously fragrant and addictive (the kind of substance one…
Hong Kong steamed giant grouper from Diamond Kitchen. Not sure what aquatic kinfolk eat in…
Garlic steamed bamboo clam from Diamond Kitchen – Scottish bamboo clam, glass noodles, enoki mushrooms,…
Mango bingsu from Snowy Village. Compared to the erect confidence of the towering bingsus from…
Mango bingsu. The mangoes were fresh and sweet, whilst the mango ice cream was delightful,…
From 13 -16 May 2015, the Executive Chef of London’s Hotel Café Royal, Andrew Turner…
La Camibi from Mad About Sucre – Corsica almonds creme, Algeria hazelnut crunch, Madagascar vanilla…
Luna de Miel (Moon of the Honey) from Mad About Sucre – French spring honey…
Lap cheong aglio olio from Collective Brewers – sauteed garlic, chilli flakes and olive oil…