Omelette Arnold Bennett

I first went to Bumbles about three years ago and remembered it for having really good food at very reasonable prices. In fact the food was so good for what I paid that I was pleasantly surprised. I discovered the restaurant purely by chance, through a friend who worked in Victoria where it’s located. It seems to the sort of place that hovers low on the publicity radar, but is well liked by locals and those in the know. Case in point – it was absolutely packed on the night of our visit.

So how did visit number two fare? Overall it was resoundingly excellent. The restaurant offers an `a la carte menu from which you can also choose three courses for £20. This works out cheaper than ordering those dishes individually, although certain items incur a supplement. There is also a cheaper limited option 3 course menu on offer for £10. We chose 3 courses from both the `a la carte and the £10 set menu so I will cover the dishes that we had from the `a la carte menu first, listing the `a la carte price of each of those dishes as I go along.

To start, an omelette Arnold Bennett with smoked haddock (£5.95) was superb. Made with a combination of gruyere, parmesan and cheddar cheese, the omelette was creamy, luscious and rich. There was a beautiful balance between the cheeses and the haddock was firm and tasty. This dish was plate-licking good although more care could have been taken in cleaning the rim of the plate before presenting it.

(Continue reading her story…)

Okonomiyaki at Abeno Too

Last week, a fellow food blogger, 5 Star Foodie, contacted me to ask if I would guest post on her blog and I immediately jumped at the chance. Its always great to be able to share your love of food with other food lovers, but also extremely satisfying to be considered worthy enough to feature on another person’s blog. For this purpose, I wrote about Abeno Too, an okonomiyaki restaurant. So without further ado, please click on Abeno Too Review to read my post…

Abeno Too at:
17-18 Great Newport Street
London WC2H 7JE
Tel: +44 (0)20 7379 1160
http://www.abeno.co.uk/index_too.html

A note from A Girl:

As you might have guessed from the name of my blog, ‘A Girl Has to Eat’, I am a firm believer that a girl has to eat. And it’s not because I’m trying to be exclusionary when it comes to boys, for I rather like boys. I like boys a lot. Past about the age of 13 (oh alright then, 12) when I kinda started getting use to them pulling my ponytail and yanking at my skirt, I sorta came to realise they weren’t ALWAYS so annoying after all.

No, it’s just that I love to eat. For me, food is more than just nourishment for the body, but pleasure for the soul, the backbone of every important family gathering and every great celebration with friends. But I suppose, eating isn’t something I can claim as being a prerogative belonging solely to me. And so, to reciprocate the gesture extended to me by a fellow food blogger, a boy, where I featured on his blog Londoneater with my ‘Storming into Tsunami’ write-up, I too have invited him to write here, on ‘A Girl Has to Eat’, for I suppose, a boy has to eat too…

Lantana, not just eggs, bacon and chips.

Coffee at Lantana

So the story goes about a girl from Melbourne who traversed the continents to show Londoners there is breakfast beyond the bacon sandwich, and then she blogged about it. Seriously, it’s called scrambling eggs, and she has affectionately named the café after an Australian ‘weed of national significance’. In the six months it’s been around, Lantana has bloomed into a significant café and now boasts a loyal following.

(Continue reading her story…)

Note: This write-up was based on a dinner I had before the fire earlier in 2009 which closed the restaurant for a number of months. The restaurant has since re-opened.

The mouth-watering chicken at Bar Shu

Walking down Frith Street to my destination of Bar Shu, a Sichuan (Szechuan) restaurant, I happened to notice Barrafina. But then Barrafina is rather hard to miss. With big glass windows, shiny white walls, plenty of elegantly dressed people perched high up on bar stools, it generally seems to sport an all round hip n’ happening crowd. It’s won many plaudits, but after the success the Hart brothers (Sam and Eddie) had with Fino, this was bound to be a sure thing. I would rather like to eat there, but one key factor has always held me back – their no bookings policy. Despite having shown my face at Barrafina on a couple of previous occasions, I was unable to secure a table without a very protracted wait and have invariably ended up leaving.

No doubt I would have enjoyed eating there tonight. So mark a no reservations policy as a major dislike in my world of dining out. But for those restaurants that do take reservations, just as irritating can be time restrictions, when you’re told after making a booking that they need the table back after two hours. It’s irritating because who would want the indignity of being rushed through a meal that you’re going to pay for?

(Continue reading her story…)

It’s mid-term and schools are out. There are no classroom lessons, but lessons from parent to child are taught on a daily basis. Some will be of the practical kind, like how to tie shoelaces, looking both ways before crossing the road or how to properly brush teeth. The kind of teachings about life that when we grow older, we simply take for granted.

Some of my life lessons I also learnt in my father’s kitchen. Like the one about always heating the pan first to the appropriate temperature to allow meat, etc, to brown. As a youngster, I knew not the science, but I knew it made food taste good, intensifying flavour by creating that little bit of extra crispiness on the surface of the food.

At a more technical level, browning occurs as a result of the moisture on the surface of the meat evaporating when it comes into contact with high heat. Consequently, a chemical reaction takes place whereby the proteins on the surface of the meat develop. It then leads to the caramelising effect which ‘browns’ the meat, adding not only flavour, but also a more appetising appeal with the added (brown) colour. ‘Browning’ is also known as the Maillard reaction, so named for the French scientist who first investigated the reaction. It is one of the reasons why when we partake in our beloved BBQs we always make sure the heat is high so that we get that wonderful outer layer of flavour and crispiness on our steaks and sausages. It is also the heat that creates that mouth-watering aroma of smoking, sizzling meat which makes the wait for the cooking food sometimes unbearable.

(Continue reading her story…)