But here’s where it gets exciting: for a dollar extra, Ube Kitchen will serve your halo halo with homemade vegan ube ice cream. What is halo halo, you ask? Halo halo is a Filipino dessert consisting of a scoop of ube (purple yam) ice cream served with granola, fresh berries, mango, mung beans, tapioca pearls, granola, jackfruit, toasted coconut flakes, and sweet coconut milk sauce. This year, we’re predicting that ot will be the summer of vegan halo halo, thanks to a new company called Ube Kitchen. Remember the cronut and the ramen burger? Smorgasburg made it happen. Smorgasburg is a place where foodie trends are made. Not a Smorgasburg went by that curious foodies queued up for a taste of Darren Wong’s recreation of a Japanese dessert called the mizu shingen mochi. Smorgasburg is where the Raindrop Cake, a clear jelly-like “cake” made from agar agar, first made a splash in the States. Smorgasburg is not a vegan food festival, but there are always plenty of fun, innovative plant-based options for those who want it. And we hope that moment comes soon because it’s finally time for Smorgasburg, an outdoor food festival that takes place each weekend in Brooklyn, New York. Some of us are still waiting for the moment when it finally feels safe enough to hang up our winter jackets for good. it’s finally spring - even though it might not feel like it, depending on where you live. An utter treat, making me leave with a big smile, but no real need to go again immediately.After what felt like an eternity of the sun setting at 4 P.M. My only final thought in hindsight however is that as nice as it was, it somehow did not have as much punch as the reputation would suggest aesthetically, it was not leagues above other Michelins, but the ingredients were clearly well thought out and utilised without overdoing in any way which is perhaps the main reason for its accolade at the highest end. All other aspects were highly refined and the whole journey made me leave with a definite mission accomplished smile which did not produce any negative feelings. The ravioli, fish and steak were all wonderfully stylish but were in danger of being only just above pleasing thankfully faith was restored at the popping candy pineapple shot drink and subsequent chocolate dessert – simply sex on a plate. This was an instant moment of joy that escalated immediately in to the heights of a a death-row meal dish, rivalling that of Michelle Roux Jr’s cinnamon pancake foie gras. But an atomic bomb of happiness occurred at the pan-roasted foie gras with amaretto foam (Italian hazelnut liquor with chocolate overtones). I was surprised at how simple the pizza flavoured amuse bouche crisps were but yet how powerful they were too and the frogs legs was perfectly pleasant. The food is beautifully stylish, no question. This venue struck me and I believe is, a place for couples or for an intimiately special occasion. It isperhaps not the place to have any loud celebration with friends I would say, as one would very easily feel it inappropriate to having too much loud fun here. There were plenty of waiters to each table which gave a slightly ‘monitored’ feeling and the only other aspect that didn’t shine with me was the white cloth, white walls, white ceiling, white everything in a tiny box of a dining room. Once in, you are in impeccable hands and I was delighted in that our waiter was not a French waiter obsessed with his own status, or indeed a stuffy and judgemental character, but a down to earth Londoner who really looked after us well. Bravo the team, and thank you so much again – that was one for the memory banks that will remain as a sublime restaurant visit forever, which, for all, is pretty much the whole point of this pursuit n’est-ce pas? We were even invited in to the kitchen briefly which was lovely as my folks have not had this before during their many visits at La Tante Claire before it became Restaurant Gordon Ramsay, and a really nice opportunity to say thank you to the head chef who was doing a superb effort on behalf of Clare Smyth who was enjoying her holiday. But I am also struggling to think of a time when I have been this well loooked after and the hospitality was just on another level. The food was actually far greater an experience on this occasion – there really wasn’t anything that wasn’t truly delicious and the particular bombshells were the pig done in five different and sublime ways and the frankly outstanding lemon parfait dessert which brought memories of Le Bristol in terms of supernova impression in design and wow factor in the mouth as well.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |