We fell in love with yakiniku (also known in Japan as Korean barbeque) when visiting Japan, and have loved it ever since. This year, one of my Christmas gifts from Pete was a table-top Korean barbeque grill by Primst, and a big box of bamboo charcoal briquettes. We veered towards Japanese flavours for our first ... Read more »
I love Korean food! For several years I worked in New Malden, my office located right by rail station, within very short walking distance of many local Korean restaurants. New Malden is colloquially known as Little Korea, a reflection of the large Korean community there, making it one of the best places in the UK ... Read more »
Bang Bang Oriental is a shiny, bold South East Asian food court in Colindale, North West London a successor to Oriental City, which closed down almost a decade before. With over 20 vendors to choose from, it can be hard to make a choice so we’re here to help with our top twelve dishes, and more. ... Read more »
Bulgogi is a Korean dish, most commonly made with beef, pork or chicken cut into slices, marinated and cooked on a grill. The literal translation means “fire meat”, and I’ve often enjoyed bulgogi at restaurants offering a table barbeque on which I can cook the meat myself. The typical bulgogi marinade is both savoury and ... Read more »
2020 is definitely not the year of international travel. That passtime has pretty much ground to a halt, as many of us around the world hunker down at home in the face of the COVID-19 pandemic. Travel lovers like me, who would usually be booking the next trip, focus instead on dreams of past travels, ... Read more »
‘Without kimchi, I can’t live!’ declares Jun Pyo Kwon, as he guides us through the steps of making Korea’s national dish. Quickly becoming Korea’s best known dish, kimchi is increasing in popularity as the thirst for fermented foods grows and grows. Having previously been head chef at glitzy central London restaurant Kimchee, in 2013 Jun ... Read more »
Chef Ji Young Kim is the head chef at Balwoo Gongyang, a Korean temple food restaurant in Seoul. Driven by the Buddhist tenets of temple food, the restaurant aims to promote Buddhist culture and the practice of balwoo gongyang, the act of eating as part of practicing Buddhism, and how to appreciate food using all five of the senses. Read on to learn more about this vegan cuisine, and how Chef Ji Young Kim achieved a Michelin-star. ... Read more »
Yes, this is the second Pan Asian restaurant in less than a month, following my visit to Too Too Moo Whetstone at the beginning of the year. Chi Kitchen is located inside Debenhams’ flagship Oxford Street store, though it does have its own external entrance on the corner of Henrietta Place and Marylebone Lane. If ... Read more »
I recently reviewed new cookery book release, Ferment Pickle Dry. This lovely book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking. ... Read more »
I recently reviewed new cookery book release, Ferment Pickle Dry. This lovely book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking. ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]