"After years of continuous eating,'A Girl has to Eat', a self-confessed food lover and eat-aholic, has been spurred on to create her own food guide & blog. Read about her fabulous (and sometimes not so fabulous) culinary adventures in her restaurant reviews. This and more!"

Koji – Visit no. 2

Posted on Friday, 21st October 2016


I first tried Koji Japanese Restaurant in Parsons Green last year, not long after it first opened and had a fabulous dining experience. Koji was a collaborative effort between Nobuhisha Takahashi, the former sushi head chef at both Nobu London and Nobu Cape Town, and Mark Barnett, the former proprietor of the now closed Mao Tai Chinese restaurant.

In January 2015 Rolando Ongcoy joined the ranks, replacing Nobuhisha Takahashi, and took the food at Koji up another notch. A Japanese chef for some 33 years, he began his career in the Philippines before coming to London. In recent years he has also been the head sushi chef with both the Nobu group and Uni in Pimlico.

The ethos at Koji is to provide diners with first class Japanese food in a highly elegant setting, but without any pretentiousness. The Koji menu centres around contemporary Japanese cooking, ranging from fresh sushi and sashimi, to meat and seafood on the robata grill, to a variety of modern Japanese dishes that draw upon European and South American influences.

Second time round, and I found Koji to be that much better than first time round – no mean feat considering that the benchmark standard had been set pretty high during my first visit. At Koji, only the finest ingredients are used. This coupled with the finest of techniques makes for splendid dining experience.

We shared a variety of dishes as is customary with Japanese food, and one of my favourites of the evening was the salmon tartare with caviar umami jelly (£19). This dish was divine. The salmon itself was fresh and flavoursome, but it was the umami jelly – a thin layer of jelly placed over the salmon – which electrified the tartare. The umami jelly was abundant with flavour and it paired perfectly with salmon.

Koji - London Food Blog - Salmon tartare

Koji – Salmon tartare

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Lonely Planet and KinoVino – A Journey Across Spain

Posted on Friday, 14th October 2016

Lonely Planet, one of the planet’s most well-known travel books, has launched a series of cookbooks called From the Source that aim to discover the classics of various countries, right from their source. The first is From the Source Spain (£19.99), which offers a collection of mouth-watering regional classics gathered from the some of the best cooks in Spain. This highly versatile book also seeks to show the diversity of Spanish cooking by showcasing recipes ranging from local home comfort cooking to high-end Michelin fine dining, thereby offering a little something for everyone.

Lonely Planet - From the Source Spain

Lonely Planet – From the Source Spain

Recipes include dishes such as one of my all time favourites and one of the most revered Spanish dishes, Paella Valenciana (paella with chicken and rabbit), a selection of pintxos (Basque tapas), and cochinillo (suckling pig).

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Posted on Tuesday, 11th October 2016


Last month, Mestizo, Mexican Restaurant & Tequila Bar, celebrated Día de la Independencia (The Mexican Independence Day) with a special gastronomic week. One of the most traditional, authentic Mexican restaurants in London, the week was designed by Mestizio to showcase the diversity and depth of Mexican food by curating a regionally inspired menu that took guests on a culinary journey around Mexico. For this purpose, the menu included such dishes as pescadillas from Guerrero, to a warming Pollo con Mole from the highlands of Puebla, to the Mexican lamb stews from Birria.

Gastronomic Week at Mestizo is long over, but it was still a good opportunity to experience one of the most authentic Mexican dining experiences one can get in London. Mestizo first opened its doors in 2004, and has long been one of the leading ambassadors of Mexican food in London, often championing this diverse cuisine through special gastronomic events such as the Gastronomic Week seen last month and other events organised in conjunction with the Mexican Embassy. Moreover, Mestizo, has the largest tequila selection in the UK (some 260+) and is proud to share the Mexican’s love of its iconic national spirit through the various tequila Masterclasses, tequila tasting experiences or ‘Tequila and food pairing experiences’ at Mestizo.

Mestizo - London Food Blog - Tequila Bar

Mestizo – Tequila Bar

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Cha Chaan Teng

Posted on Monday, 3rd October 2016


Note: KK from Russian Revels and I (Agirlhastoeat) attended a bloggers dinner at Cha Chaan Teng together. This is a guest blog post written predominantly by KK, with input from myself.

Meet Jeremy Pang, the man behind School of Wok, a British Chinese guy with generations before him who have cooked and worked in Chinese restaurants. Chinese cookery is in his blood, and having opened his own Chinese cookery school, he is now also the consultant chef of Cha Chaan Teng, an unashamedly ‘inauthentic playful’ take on the popular Hong Kong tea houses (cha chaan teng translates literally as ‘tea restaurant’) which began springing up in Hong Kong in the 1950s. Effectively ‘Chinese-style Western food’ (and not Westernised Chinese food), they are a Hong Kong institution in themselves, serving a form of fast food that where diners can eat quickly and leave. Given its popularity in Hong Kong, surprisingly, this is the first ‘cha chaan teng’ of its kind in London.

Housed discretely in the basement of the never-quite-upcoming Holborn, Cha Chaan Teng is a glitzy affair, combining the comforts of booth seating with glamour of the huge mirrored bar and white lanterns. Style-wise, it is a far cry from the cha chaan tengs you get in Hong Kong. You’re not just going to be drinking tea here, darling! Already in the second week of opening, there was a buzz with an eclectic mix of people in crowd. What a great start to a new restaurant opening.

We attended a bloggers dinner, dining on a banquet chosen by Jeremy himself, around a tall round table with two lazy susans in the middle (which were a bit too lazy as they almost didn’t move too well!) Generosity and sharing are part of a traditional Chinese meal, no matter how far the recipes have travelled. There’s a huge disclaimer on the menu that the menu at Cha Chaan Teng isn’t intended to be authentic (whatever authentic ‘Chinese-style Western food’ is), and so we tried not to compare to the food might have tasted like in Hong Kong. Even so, it was fun to think back to Agirlhastoeat’s childhood years spent back in Hong Kong when she use to eat in a cha chaan teng as a child. However nostalgia can play a part in defining one’s connectedness to the food eaten. As for the menu itself, it draws inspiration from some classic cha chaan teng staples such as French toast and macaroni soup, as well as a smattering of other Chinese dishes.

Before we began stuffing our faces, Jeremy gathered us up to show how bao buns, the steamed rice buns that have been so trendy in London lately, are made. We prodded, sniffed and stretched the brilliant white dough, to get the feel for this all-important base food. Special, super fine, flour is often used (often bleached back in Hong Kong, a technique which is banned in the UK). Jeremy’s team had spent weeks perfecting that one skill of making bao. In themselves the buns are rather bland, all the better for carrying fillings with strong flavours.

We were ‘allowed’ to choose our little appetizers, either bao or a crusty roll. Our duck bao with hoisin sauce, cucumber and carrot pickle (£5.50) was a lovely mini manifestation of the classic high street staple of crispy duck. It was a good flavour, if a bit too dry.

Cha Chaan Teng - London Food Blog - Crispy duck bao

Cha Chaan Teng – London Food Blog – Crispy duck bao

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Visit Stellenbosch at TheLondonFoodie

Posted on Monday, 26th September 2016


Stellenbosch Wines and TheLondonFoodie hosted a special #VisitStellenbosch evening recently to celebrate the wines from Stellenbosch. The evening demonstrated the quality of the wines from this famous South African wine region, and its diversity in pairing with a range of flavours. TheLondonFoodie – chef, author and supperclub host – is also extremely well known on the London food scene, having graduated from Le Cordon Bleu to run his own highly successful supperclubs to publishing his acclaimed cookbook “Nikkei Cuisine: Japanese Food the South American Way”. TheLondonFoodie provided a specially selected Japanese and Nikkei menu to pair with the Stellenbosch wines that we had the opportunity to sample. The combination of amazing food and incredible wines made for an exceptional event.

Visit Stellenbosch & TheLondonFoodie - Selection of Stellenbosch wines

Visit Stellenbosch & TheLondonFoodie – Selection of Stellenbosch wines

The evening kicked off with a reception with canapés of pan-fried leek and tofu gyoza, and wasabi and butter flavoured popcorn. This was served with L’Avenir MCC Blanc de Blanc 2011, a blanc de blanc which was exceptionally creamy with rich flavours of nuts, biscuit and citrus. It had a superb crispness, and the delicate titillation of tiny bubbles left a lingering impression. This was an attractive bottle and incredibly easy to drink.

Starter 1 was a tasty salmon and Sicilian prawn with a fennel Nikkei ceviche in a passion fruit and aji amarillo tiger’s milk. This was served with a Kleine Zalze Chenin Blanc, a delicious and easy drinking wine with concentrated aromas of guava, lychee and sweet melon, and subtle oaky notes which gave the wine a full and elegant finish.

Visit Stellenbosch & TheLondonFoodie - London Food Blog - Prawn & salmon ceviche

Visit Stellenbosch & TheLondonFoodie – Prawn & salmon ceviche

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Zima Russian Street Food & Bar

Posted on Monday, 19th September 2016


When Zima ‘Russian street food and bar’ opened next to Ronnie Scotts in Soho, we were very hopeful. Russian cuisine has struggled to break onto London scene up until now. Maybe this is because it has taken Russia a couple of decades (after the fall of communism ) to start growing its own chef talent. But right now, the Moscow restaurant scene is frothing with people and places that dig into their Slavic roots, combining them with the techniques of the brave new world (just look at ‘White Rabbit’ in the top 100 restaurants this year).

Zima - London Food Blog

Zima – The menu

The man behind the Zima menu is Alexei Zimin, a known chef on the Moscow restaurant scene. With a bushy beard, kindly intense eyes and just a smudge of a smile, he fronts the brand perfectly –a kinda 21st century style Russian bear. Zima is located in a Grade II listed building. Originally Zima was only a bar that occupied the tiny basement, but it has since expanded and taken over the ground and the first floor in the building– a sure sign the guys were doing something right.

We sat on the first floor, which was all starched white table cloths and understated colours , with the ‘Russianness’ of the place only being hinted by some (well curated) hip and happening Russian art. The ground floor ryumochnaya (vodka bar) had a livelier vibe of mainly Russian speaking youngsters. Russian rock music and vintagy enamel bowls of homely food boded well in the bar, but upstairs seemed out of place (and was frankly a tad boring as there were so few customers – we are in Soho prime estate after all).

The service was warm and friendly, with recommendations on what to choose given with a genuine twinkle.

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Noble Rot

Posted on Monday, 12th September 2016

Noble Rot Restaurant and Wine Bar is located on quirky Lamb’s Conduit in Bloomsbury and is run by Dan Keeling and Mark Andrew, the same pair who founded the well-known wine magazine of the same name, Noble Rot. Wines obviously play a key part in this Parisian-styled wine bar, but the sizeable dining room serves a seasonal British menu which changes regularly. The kitchen is headed by Paul Weaver who has worked at both St John Bread & Wine and was at The Sportsman for 5 years. Noble Rot also has another link to The Sportsman, with chef/owner Stephen Harris acting as a consultant.

Our first course of gazpacho, Lincolnshire smoked eel and lovage (£8.50) was lovely and fresh. The sweet and slightly tangy gazpacho was richly intense with flavour, and it married wonderfully with the smokiness of the delicious, fatty eel. This a wonderful dish, packed full of punch and finesse.

Noble Rot - London Food Blog - Gazpacho

Noble Rot – Gazpacho

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Social Eating House

Posted on Tuesday, 6th September 2016

Located in the heart of Soho on Poland Street, Social Eating House was the third restaurant in the portfolio of celebrated Michelin starred chef Jason Atherton, once a protégé of Gordon Ramsay.

Set over three floors with a basement chef’s table, a group floor restaurant and a top floor bar, Social Eating House offers a contemporary bistro menu and currently holds one Michelin star. I loved Jason Atherton’s food when he was still cooking under Gordon Ramsay at Maze, before he got financing and expanded internationally. His restaurants can now be found not only in London, but also in Asia, New York and as far afield as Sydney. It’s not easy to maintain high standards when chefs expand so rapidly. Too often I find that with such expansion the food develops a formulaic feel to it and lacks the sense of heart and substance that won the chef his accolades in the first place.

We went to Social Eating House and dined on the special prix-fix menu which was priced at £29.50 for 2 courses and a cocktail or £34.50 for 3 courses. The vibe was informal and quite buzzy, with a fun and funky energy. It was all very nice if a little too noisy. We found the experience to be acceptable relative to the price we paid, but didn’t find it particularly special for a Michelin starred restaurant. Sure we only had the prix-fix menu, but we hadn’t expected to find errors in the food.

Starter number one was the Normandy chicken with BBQ sweet corn, popcorn, strozzapreti pasta and laksa sauce. The chicken was pleasantly cooked, but the sauce was quite strong which ended up overpowering the chicken. There was also quite a lot of the sauce which didn’t help matters. Moreover the sauce hadn’t been heated up properly and so was slightly cold. I didn’t much like the popcorn in the dish either – it did not taste as it had been freshly popped. However the pasta was lovely.

Social Eating House - London Food Blog - Chicken with laksa sauce

Social Eating House – Chicken with laksa sauce

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