Tootoomoo

Tootoomoo offers a Pan-Asian Tapas-style menu designed by Chef Ricky Pang. The restaurant appears to have more of a reputation as a takeaway; however, the Islington branch was well located (a few minutes from Highbury & Islington station) and reasonably popular on the weekday evening we visited. As the menu covers key dishes from different parts of Asia, we were eager to order dishes across the breadth of the menu.

Tootoomoo

The drinks list was not extensive but covered a handful of classic cocktails, wine, beer and spirits selection enough to cover most tastes. To begin with we were offered cocktails (all priced at £7.50) and we chose the Elderflower Tootoomoo and a Lychee Caipirinha. Both were served as long drinks in glass jars. They were refreshing, quite sweet but balanced. We could not taste the lychee in the caipirinha and wonder if it was missed by accident.

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BELLA COSA

Bella Cosa is an Italian restaurant located within a few minutes walk of South Quays DLR station, close to the heart of Canary Wharf. It’s an elegant venue, split over two floors, with the first floor offering a fine dining service, and the ground floor reserved for a more casual Italian experience of antipastas, cold cuts and pastas.

Japanese born Executive Chef Kentaro Torii graduated from culinary school in Tokyo after which he made a move to Italy to follow his passion of Italian cookery. Chef Kentaro has also worked at various Michelin restaurants including Bvlgari il Ristorante in Tokyo, Els Casals in Barcelona and Keisuke Matsushima in Nice. And so it is the combination of his roots, his Italian cookery training and his grounding in fine dining that defines the elegant ‘Italian with a Japanese twist’ menu at Bella Cosa.

I attended a bloggers’ dinner at Bella Cosa recently and we were firstly treated to some excellent canapes including some delightfully fine and crispy black ink chips filled with mascarpone and salmon roe which offered an interesting contrast in flavours. Also very tasty was the cannoli with ricotta, walnut and beetroot powder, with the cheese pairing well with the nuttiness of the walnut.

The amuse bouche was cooked scallop, with cannellini puree, truffle, lardo and olive oil powder. The scallop had been beautifully cooked and contrasted well with the creaminess of the puree and the fattiness of the lardo.

Bella Cosa – Scallop amuse bouche

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LES 110 DE TAILLEVENT

Les 110 de Taillevent London is a classic French brasserie which brings the kind of classic French cooking championed by its sister Taillevent restaurants in Paris, the most well-known of which is the two-Michelin starred Le Taillevent, along with Les Caves de Taillevent and the similarly named Les 110 de Taillevent in Paris.

The Taillevent restaurants are owned by the Gardinier brothers, a family which also impressively operates Château Phélan Ségur in Bordeaux and the Relais Châteaux hotel Domaine les Crayères in Champagne, a restaurant which I had the opportunity to try some years back. With such pedigree backing it’s unsurprising that the offering at Les 110 de Taillevent London is refined French cooking using seasonal ingredients.

But what makes Les 110 de Taillevent even more unique is its approach to its wine offering, no less than 110 wines by the glass or half glass. The menu has been designed in such a way as to facilitate ease of choice, with four different wine suggestions in four different price categories listed for each dish.

As for the setting, Les 110 de Taillevent can be described as nothing less than sumptuous. The restaurant, in a listed building on Cavendish Square, is beautifully appointed and elegant. Great food paired with a considered and carefully curated wine list in a beautiful setting – what more could hard core foodies hope for?!

Les 110 de Taillevent – Truffle Sandwich *

I dined at Les 110 de Taillevent recently as part of a bloggers’ dinner and enjoyed a wonderfully complete evening. We were firstly treated to a delectable array of canapes including a supremely tasty mushroom veloute and deliciously fresh confit salmon. But the highlight was unquestionably the truffle sandwiches which consisted of layers of bread infused in truffle butter and then layered with truffle. These were really outstanding, what with the flavour of the rich butter and the delightful truffle merging together beautifully.

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CINNAMON BAZAAR

Cinnamon Bazaar is the latest addition to the Cinnamon Collection, a group of Indian restaurants run by Vivek Singh, restauranteur and a celebrity chef regular on a number of television cookery shows such as BBC’s Saturday Kitchen. Vivek first made his name with his flagship restaurant Cinnamon Club by championing a brand of modern, innovative Indian cooking. His contemporary approach has further translated into his other restaurants: Cinnamon Soho, Cinnamon Star and now, Cinnamon Bazaar.

As the name suggests Cinnamon Bazaar plays on the idea of a “bazaar”, a central marketplace where for centuries ideas and ingredients were exchanged, and cultures converged to come together to create one big melting pot. The fusion concept translates well at Cinnamon Bazaar with the restaurant’s menu drawing inspiration from countries dotted along the trading routes of old. The design of the restaurant also plays on the theme of a bazaar, offering a laid back environment where diners can relax and share a varied selection of dishes and drinks.

Laid over two floors, Cinnamon Bazaar is richly decorated in vibrant colours such as deep blues and fresh greens. The restaurant has made use of organic, natural materials which reflect the history of India. Finally, Illuminated lanterns and hanging ceiling drapes complete the eclectic bazaar ambience.

We visited Cinnamon Bazaar as part of a bloggers’ evening where we were treated to a variety of items from the diverse menu which includes a selection of snacks, chaats and main plates. We were firstly welcomed with a variety of delicious canapes from the snack menu such as crab bonda – pleasantly spiced Calcutta crab with a hint of tangy beetroot in a crispy chickpea batter; creamy chicken Haleem (pate) on some crunchy sourdough toast; and some velvety smooth chana masala hummus.

Also wonderful was the grilled aubergine with sesame peanut crumble, labna and toasted buckwheat. Although not actually a ‘snack’ but an item from the main plates, the aubergine was delicious. It had been beautifully cooked with the aroma of the sesame and the crunchiness of the peanut in the crumble adding a wonderful texture and vibrancy to the soft warmth of the aubergine.

Cinnamon Bazaar – Aubergine in a canape size

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Thai Silk in Southwark is the latest addition to the Royal China Group, a Chinese restaurant chain that made its name throughout London popularising dim sum. With Thai Silk, the group has diversified, looking to offer a different and a more complete experience for those guests that wish to not only eat, but also to drink and party. The restaurant proper at Thai Silk is a large generous space, big enough to serve about 100 covers. Sitting adjacent to the restaurant is a separate bar which has both indoor and outdoor seating. Here, the cocktail list is long, and on Friday nights there is a DJ in the house – ideal for young party goers. And for an added twist, Thai Silk also houses two private karaoke rooms.

The a la carte menu is your standard run-of-the-mill type stuff. However Thai Silk has also devised a new street food menu. Designed by Head Chef Mr Pornthep Kongha, the idea is to embrace London’s culturally diverse foodie scene. The street food menu is interesting, and includes tempting sweet, salty and spicy dishes include crispy dried pork; steamed fish in lemon sauce; glass noodle salad; deep dried rice salad with minced pork; papaya salad with small crab; Thai sour spare ribs; hot & sour soup with spare ribs; Thai sausages; and minced pork cake. Influenced by Bangkok’s street food scene, the street food dishes are priced from £6.25 and offers a guests a way to line their stomachs before having a dance at the bar.

Website: http://www.thai-silk.co.uk/

THE FROG -PARMESAN CELEBRATION

I reviewed a lovely meal at The Frog recently, but last week was an opportunity to try more of Adam Handling’s excellent cooking at a bloggers’ event (again at The Frog), this time to celebrate parmesan cheese. Adam Handling “leapt” to fame as a finalist in Professional Masterchef in 2013 and since then has gained further awards along the way. And on our night to celebrate Parmigiano- Reggiano, Adam came up with a creative 3-course menu take us through the various ages of Parmigiano-Reggiano, a much revered cheese, not only by Italians, but in every corner of the world.

The event started with a lively reception in the conservatory area of the restaurant. Italian prosecco Ca’di Alte accompanied a generous array of Italian cured meat antipasti – a spread of Parma ham, bresaola, mortadella as well as freshly baked bread with olive oils. Plates with chunks of Parmesan cheese were dotted around tables to flag the star ingredient of the evening. We had to be careful not to nibble too much as the dinner was still to come, although good quality Parmigiano and fresh bread were hard to resist.

The Frog – A celebration of parmesan

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A few weeks ago I attended a masterclass in Lao cuisine hosted by Saiphin Moore, Chef and Co-Owner of Rosa’s Thai Cafe at the School of Wok. Born to a native Lao family in Thailand, Saiphin has a diverse understanding of both Thai and Laotian cuisine. And on the back of her success of her pop-up restaurant Lao Cafe earlier this year, Saiphin will open a new Laotian restaurant called Lao Cafe at 60 Chandos Place in Covent Garden later this year.

I love Laotian food for its freshness, spiciness, herby fragrance, acidity and other things nice such as ginger and garlic. I travelled through Laos last year and therefore had a great chance to taste the best of Laos – you can read about my Laotian eating experiences in Luang Prabang in Laos last year in this blog post here. But more to the subject at hand – on the night of the masterclass Saiphin took us through some of her classic family recipes including free-range chicken soup with black sesame seeds, mixed mushrooms curry with ant’s eggs, and the most classic of Laotian dishes, a salad of laab pork Laos style.

Lao Cafe – Chicken soup

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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

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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