I was apprehensive if I would love David Chang's food, as much as I like hearing him talk about it on his programs. Fortunately the food lived up to his reputation - Great fun and interesting dishes, packed full of flavour and texture.
A bowl of spicy cold noodles was towned down by the rich runny yolk. The Bao with crispy baked portabello mushrooms, almost like bacon in flavour, was served with pickled cucumbers (who new cucumber could taste so good!). Both the prawn Bao and pork belly Bao where equally good, perfect with the Momofuku chilli sauce that it came with. The ginger and spring onion noodles had an excellent flavour with the noodles themselves being deliciously nutty.
Dessert was a particular highlight and really unique - Chickpea Hozan frozen softserve with puffed rice. Hozan I later found out is a fermentation process like that of miso. It produces similar results, adding a savory umami and salty note to the dish. This worked perfectly with the ice-cream making it extremely moorish and a lovely play on the sences. #davidchang#momofuku#newyork#NYC#eatingout#travelguide#travelblogger#foodporn#foodblogger#foodie#foodiesguide#foodgram#instadaily#cityguide#newyorkcity@davidchang
mr.zagros does not disappoint, even at 11pm from uber eats 😍
2 3023 September, 2019
Well aware of the boy that cried wolf, I like to think I've eaten enough this year to make a fairly educated decision on what I'm about to say......so here goes.... The food I had at Master Wei, a small unassuming restaurant hidden on a back street in Bloomsbury, was the most memorable, if not best, food moment I had this year. Perhaps even, since living in London.This is because it has redefined everything I know about Chinese food, and in fact, food in general.
We all know China is undoubtedly taking over all the world, for better or worse. Well, I hope the same can be said for its food.... For to long, in the UK at least, has Chinese food been associated with the soggy, condensation ridden stuff out of a plastic container.
In the same way that a perfectly crispy, traditional style, authentic neopolitan pizza can now be bought from a dreary car park in some corner of Preston, I hope Chinese food will too have a well deserved revalution, where we begin to appreciate the skill, regionallity, and artistry of its cuisine. Like we do with any other country around the world.
Any way, enough rambling on.
First course was the cold potato salad. Not the heavy, mayonnaise ridden, dish you may expect, but Instead a light, citrusy, bowl of texture and fragrance. I too would be unconvinced when being told of raw julliene potato, in an acidic dressing, so perhaps it needs to be whitenessed to be believed.Whilst the squid was like that I've had at any other half decent place. The cold noodles, bathing in a rich seasame dressing, where a lesson in the unknown. Bouncy, and unevenly hand cut noodles, floated in the thick flavoursome sauce. I wrestled the waiter for the bowl to savour the remaining liquid. When all was well and good, the next course came. The Xi'an Biang Biang noodles, aka the star of the show ( see last post for full description) where a hug in a bowl. At this moment I realized what I had missed out on until this moment. The flavours where elevated above anything I've tasted before. Pure comfort, yet exquisitely balanced and refined.
Need I say more ? Well , each dish was under a £10. Go check out @master.wei.3150
This is a bowl of tear inducing warmth and happyness! (And not just because of the building mighty hum of chilli) .
The Biang Biang noodles, named so because of the sound they make whilst being made, are a wide noodle, almost similar to paperdelle.
Originating from the Shaanxi province, an area famous for its terracotta warriors and silk routs, it's ironic that these too are quite literally 'silk roads'. Partly down to their sheer length, but also because of the silk like texture once you have finally managed to wrestle them into your mouth.
It would be easy to think your eating a bowl of the very best slow cooked beef ragu, the like of which found in the cobbled streets of Bologna, had it not been for the unmistakable tickle of chilli, fiery ginger and mouth numbing floral szechuan pepper. Bringing you away from Italy, and into a whole new world.
The width of the noodles allow the perfect surface for a chilli laden garlicky liquor to cling on to, and pool into the curves. As they untangle from the bowl , chunks of tender beef , spring onion and scazuan peppercorns are revealed. Emotionally drained as you near the end, the only saving grace is that rich beefy garlic infused broth, left at the bottom of the bowl. A dish in its on right.
For any of you who have not tried Biang Biang noodles, I strongly recommend you drop everything and go get some now. But be warned, once you have had them, the memory of which won't leave you alone until you return. Where to find them? It's got to be @master.wei.3150
i’m not sure if this looks appetizing to you guys but i can assure you, this was so. damn. good. .
we made a take on singapore style noodles which usually has a curry base with rice vermicelli, chinese bbq pork (cha siu), shrimp and eggs. .
what we did was we used korean style sweet potato vermicelli (generally used to make japchae, the korean sweet savory noodles you get as a side dish at korean bbq), bean sprouts for crunch, medium firm tofu (marinated in curry powder, s&p and paprika) as our protein, few pieces of yu choy chopped, eggs (cooked french omelette style and chopped) and garnished with green onions.
WOWers delicious. using the sweet potato vermicelli made the dish so much tastier too because the texture is so much chewier than regular rice vermicelli. 😍😍
Unchanged for years, The French house has become somewhat of an instatation amongst those whome cling onto a glimpse of Soho's lively past. Once you step through the entrance, and squeeze in to the crampt bar, you are instantly transported back in time to a lively crowd of creative types, freindly regulars, and, quiet often, a famous face or two.
If it wasn't for the wealth of 5 star reviews and trusted recommendations, it's a place I would never have chosen to eat. From the outside, It looks like the type of pub you would be hard pushed to get an in date bag of peanuts, or at the very most, some freezer burnt oven chips.
However, as you climb up the creeky wooden stairs into a room of just a small collection of tables, and you glimpse at the handwritten menu of daily specials, you realize your on to something quite special....' Read 'Confit garlic and goats curd on toast' or Pork Belly with braised lentils,
or perhaps the freshly baked Madalanes.... and you know you have a tough decision on you hands.
The food was every bit as good as it sounded. The mellow sweetness of the confit garlic softened the lactic tang of the goats curd. The braised cuttlefish was perfectly tender and bathing in a tomato liquor. The crispy belly pork was rich, fatty and salty, just as it should be. The madalanes, which were still warm from the oven, had that much desired crust on the outside. All the food was delicious classic French cooking done well.
This place is special, yes muchly down to the great food, but also because it has real unrivalled character. Whilst It's not the latest opening in London, nor has it just undergone a referbishment costing millions of pounds. What makes it unique is it's untouched rustic charm that is obviously fuelled by the passion of both those that run it, but also those that frequent it too. My self included from now on!
Delightful company too! Thanks @lizziewhitcombe and @gbramer
Looks like we’re gonna have some San Sebastián-style weather this weekend peeps. Which is lucky, because I’m just finishing my foodies guide to #SanSebastián for the blog. I have only been twice but am seriously in love with the place, and already planning another trip. Get your tastebuds ready, I’ve got a whole list of stuff for you to do 😉
1 2423 August, 2019
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London can offer some very Instagrammable dishes (just ask @adwaiz 😉) but we were truly blown away by these Indian restaurants, skilfully captured last week by @londonfoodboy. Let us know your favourite in the comments! In no particular order:
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