ABaC Restaurant

The first thing I booked after booking my tickets to Barcelona was a table at AbaC. Topping most lists as THE place to eat (aside from Tickets), it has 2 Michelin stars and a very young head chef who won his first star at the tender age of 25. I remember the food I was cooking at 25, instant Japanese noodles with a fried egg was my go-to dish, that and melted cheese on toast (I didn't discover my passion for cooking until I was 27). So how does someone gain Michelin stars in their twenties? They cook with passion and creative flair, their menus are adventurous and daring and they put on an impressive spectacle, delivering on taste as well as presentation.

Truth be told, I didn't have high expectations when I arrived at ABaC. In the two days in Barcelona, I'd visited popular restaurants like Tapas 24 and Dos Pallilos and were left a bit dissapointed by both. It wasn't that it wasn't good, but I expected more from restaurants opened by ex El Bulli chefs. ABaC was on an entirely different level and restored some faith in the Barcelona scene. Chef Jordi Cruz knows how to keep a diner interested, by serving up a dishes that tickle the taste buds with their varying temperatures, textures, flavours and smells. It's a meal that excites all the senses. 

Frozen gazpacho and strawberries with dressing: Gazpacho tastes so much better when it's in ice cream form

Peach and Lime Nitro Lollipop: a subtly flavored palate cleanser at the beginning of the meal

Mediterranean mussel curry with fakir lime: we were pleasantly surprised by the exotic flavours and the liquid bubbles that deliver bursts of flavour. 

Shellfish Bloody Mary snow and cured meats

Liquid Parmesan gnocchi with summer truffle with raw and roasted mushrooms, cep water infusion with lemongrass. Loved this, these delicate liquid gnocchi bursted in your mouth and the addition of the lemongrass created a slightly asian dimension to the taste.

Foie Gras with figs, fig tree leaves ice cream and balsamic vinegar: Instead of the usual foie gras terrines or pan seared foie gras, here it is served as a cream atop a crisp bread, making it much lighter. 

Smoked steak tartar, beef with dressing, cooked egg yolk, veil of mustard and pepper bread brittle. The dish came with the glass dome with the trapped smoke

Not the best tartare we've tasted, but not bad

Palamos prawn, Iberian pork tail and cutlet, coral consomme and curry bread: The prawns came separately on a slab of pink himalayan salt then were cooked slightly before being added to the dish. The ball in the middle delivered on both taste and texture-- stuffed with meat with a sticky dough exterior. The prawn was ridiculously good and I found myself sucking on its head, lest I missed any of its juices. 

Casarecce Pasta with sea cucumbers, squid's water, "Comte" cheese and lemon basil: I've rarely encountered sea cucumbers in western cuisine but it worked beautifully here with the cheese.

Fried Mediterranean red mullet with onions, lemongrass aioli and confit tomatoes

"menuda" veal: again, texture and form plays center role in this dish. There are 4 different bits of veal cooked differently in this dish, one of which was a veal consomme that isn't pictured here. The veal was tender, but I thought it was a bit heavy at this point of the meal. 

Begonia's Pink Panther: This was the first of three amazing deserts. Strawberry, white chocolate and orange zest, so light I could have had another portion. 

On a bed of smoked bread brittle, roast biscuit, banana, coffee, vanilla and bourbon: Perhaps one of the most elaborate deserts I've ever been served, it delivered on every front-- presentation, taste, texture, smell. At this stage, my boyfriend and I agreed that ABaC had served up the best deserts we've had this year. 

This house made yogurt was incredible, its sweetness counterbalanced by the sour, it had little bits of biscuit in it. 

ABaC lipstick: raspberry ice lolli

Petit fours: even these were extraordinary. The white packets at the bottom were coconut flavoured with bits of crunch inside and that's a caramel-ly nut brittle above it. The chocolate truffles looked most average but delivered a burst of alcohol when bitten into. 

Kerb Food Trucks

I love the idea of food trucks-- kitchen on wheels, specialising in one or two dishes, popping up around the city offering tasty and affordable food. Kerb has been on our radar for awhile, but the freezing weather kept us away. We had a sudden craving for burritos on Wednesday, so we wrapped up warm and ventured to King's Cross. There's a little path that leads from King's Cross station, passing a giant construction site and down to the canal where Central Saint Martin has a campus. There, right before the canal, a handful of food trucks are parked and lines of people queue in front of them. We head straight to Luardo's, the mexican burrito food truck, which also boasts the longest line of queue. Our research on Kerb told us that Luardo's is made of a Jesus and a Mary truck, you can check where the trucks are on any day of the week on their website. I've heard good things about their fish tacos as well, which is served on saturdays at Brockley Market and according to the website, Luardo's is available to cater for birthdays and weddings, how awesome is that?!

We ordered the pork burrito with all the trimmings (chorizo and guacamole) and it was perfect. The tortilla was soft and the amount of filling just right, everything was bursting with flavour and tasted fresh. You can tell when food is cooked with love and pride, this had to be the best burrito I've had in London. 

After chomping through my half of the burrito (V and I shared), we looked around considering our next course(s). We saw tons of people walking past holding huge cups of fries and the people on the table next to ours were digging into their own cup, I couldn't resist asking them if they were enjoying it. Their affirmation was enough to send V to the Bleecker Street Burger Truck to pick up a cup of "Angry Fries"-- fries with blue cheese and hot sauce. We asked for the fries to be a mix of sweet potato and potato to keep things interesting. I've heard that the woman behind Bleeker Street is a New Yorker and judging by the queues her truck was conjuring, the burgers must be pretty mean, got to try them next time!

While V waited for the fries, I walked down to the Austrian vendor Fleischmob which served Schnizels and sausages. I almost went for the "Rock Me Amadeus"(Cheesy Sausage in a bun) just for the catchy name but thought the Schnizel looked more exotic, since I wouldn't make that at home. While one chef fried the Schnizel at the back, another assembled the sandwich. The guys were lovely and they had teamwork down to a tee, but I found the Schnizel a bit bland/dry, maybe it was because I had it after Luardo's burrito, but I thought it needed more of a sweet sauce. 

 

Back to the fries, they were fried well, crispy but not drenched in oil. My only criticism is that the addition of blue cheese and hot sauce wasn't heavy handed enough; Because of the size of the cup (XXL soft drink paper cup) only the top fries had some punch, the rest didn't feel any of the love (although they were still good). 

Despite freezing our faces off, it was a great lunch. I can't wait to go back again when the weather's milder and warmer and try the other stuff!

Spaghetti Alla Bottarga

Everyone's got a favourite pasta, for some it may be the classic bolognese,  others love mac and cheese, I love bottarga. I first tasted bottarga 8 years ago, a friend brought me to his local Italian restaurant in Victoria called Olivo. He ordered an extra large bottarga and suggested I do the same. Never having even heard of bottarga, I asked what it was, to which he answered "it's dried fish eggs". I remember crinkling my nose and thinking "that doesn't sound appetising at all" and boy I was wrong!! 

A traditional Sardinian pasta dish, the spaghetti comes simply dressed with just butter and grey mullet roe -- some sliced the rest grated, giving the most incredible flavour. Is it fishy? A bit, but distinctive from fresh seafood with more depth and saltier. Is it addictive? Definitely! I've been back to Olivo as well as its sister restaurants Olivo Mare and Olivetto more times than any other Italian in London, ordering bottarga every time. Is it an acquired taste? Like Marmite, some love it others don't. But if you like fish roe like salmon roe (ikura) you'd love bottarga. You can even buy a slab from Olivo's deli and try making the pasta at home! (This Martha Stewart recipe looks amazing http://www.marthastewart.com/315053/bottarga-pasta) It's also super yummy grated on pizza and salads for an added dimension of taste.

Electric Cinema

I love film; I love a good story with a twisting plot, three-dimensional characters brought to life by gifted actors, who deliver beautifully written lines. I was brought up with Clint Eastwood, Al Pacino and Schwarzenegger. Whether it was a spaghetti western, a sci-fi fantasy or a good ol’ epic (Gone with the Wind being my favourite), I have always found time for films and still do. With the digital era upon us, many of us rely on DVDs or Netflix or Sky as sources of entertainment, but it’s no comparison to watching it on the silver screen. If like me, you still enjoy going to cinema, there’s no better place than Electric Cinema on Portobello Road Notting Hill, a cinema that boasts character as well as history. There’s something magical about this tiny cinema that only seats 83; Perhaps it’s the illustrious history-- Founded in 1911 (yes that made it 100 years old last year), it has survived 2 world wars and witnessed the transformation of Notting Hill from slum to posh; or maybe its the luxurious vintage interior of leather sofas, red velvet and antique table lamps. The front foyer has a vintage ticket booth in it, as well as a vintage penny sweet cabinet. Stepping into the cinema, you’re transported to a different era, when cinemas were grand and dramatic. I particularly love the intimacy you get when you book the lovers’ seats at the back, complete with cashmere throws, its perfect for date night. There’s also a bar where you can get wine and beers to get you in the spirit… of unwinding to watch a movie, not of back row shenanigans! So next time you want to impress a date or just feel like treating yourself to the deluxe cinema experience, go to Electric. 

Say Cheese!!

If I were allowed only one guilty pleasure in life, it would be cheese. My half-German blood might have something to do with it or perhaps it was the early exposure to cheese, either way my taste buds have always tingled at the thought of the eminent mouthful of cheese. Whether its hard or soft, made of cow’s or goat’s milk, strong or mellow, there is always room in a meal for cheese, in fact I love cheese so much my boyfriend sometimes calls me “mouse”. Growing up, I couldn’t remember any names of cheese but alluded to their appearance or taste. Stinky cheese was Stilton or Camembert, cheese with holes was Emmental, pizza cheese was Mozzarella, plastic cheese were those individually wrapped American cheese slices that tasted like… plastic! Why I chose to eat the plastic type when I had other, better choices available to me still baffles me.

These days, being a cheese enthusiast, I am always on the hunt for good quality cheese, whether it is of a familiar type or a kind I’ve never heard of. There’s a whole world of cheese out there to be explored, get out of the rut of buying the same Chcddar or Brie. The key to getting to know different cheese is to try new types. As the saying goes “Don’t judge a book by its cover”, don’t be put off by mold or the overpowering smell some cheese have, often I’ve found that the uglier or smellier a cheese, the more I enjoy it. Visiting a good cheese room or shop and speaking with the staff that work there will also help you discover new types. Tell them what kind of cheese you like or the flavours that you are drawn to, and ask for recommendations of something similar, or be daring and take a chance on the unknown!

My favourite cheese shop in London is La Fromagerie in Marylebone (next door to Ginger Pig), a place where cheese is revered and celebrated. The cheese room is set behind glass sliding doors and inside the aircon’s blasting, it’s like stepping into a giant fridge. Then the aroma of a thousand cheese hit you and your eyes scan the rows and rows of dairy goodness in front of you. Whenever I visit, I’m like a kid in a sweet shop. All the cheeses have labels telling you the name, country of origin, source (cow/sheep/buffalo) and a description of the taste, sometimes a recommendation on flavour pairing as well. The staff that work there are very knowledgeable and have introduced to me countless new types of cheese.  When I hosted a cheese fondue and raclette last weekend, I bought all the comte, gruyere and raclette I needed from there. The staff were helpful enough to help me cut the big blocks of raclette into slices (something a lot of places wouldn’t do, citing “health and safety” which is code for “I can’t be bothered to do it for you”) Apart from the cheese room, they sell quality foods from cured meats, vegetables to condiments and there’s also a cheese and wine tasting area.

My second go-to place for cheese is Borough market, where you will find a great range of English, French and Italian Cheese. The vendors always have samples available for trying so you can always try new kinds before committing to buying a block. I always leave the market with a giant haul of cheese. Other noteworthy places to go are the cheese room in Wholefoods High Street Kensington and La Cave a Fromage in South Kensington. 

*All photos were taken in La Fromagerie

Pierre Hermé

The first time we laid eyes on a macaron was at its birthplace--the original Ladurée at 16 Rue Royale Paris. The macaron was invented by Pierre Desfontaines, a member of the Ladurée family in 1930. His idea was to combine two biscuits and fill the middle with ganache. As little girls looking at the large display of pastries on offer at Ladurée, the macaron was not an obvious choice. It looked a bit boring next to the intricate Millefeuille and bland compared to the rich chocolate tarts and eclairs. It reminded us of little biscuit sandwiches. In those days, it also only came in classic singular flavours such as strawberry, lemon, pistachio and chocolate.

Over the years we have sampled countless macarons but nowhere delivers to us the feelings of anticipation and satisfaction as Pierre Hermé does. Pierre Hermé is described as the Picasso of haute patisserie. This is a big statement and one that he deserves. He has transformed the humble macaron into little pieces of art. He is quoted on pierreherme.com-- “Macarons only weigh a few grams, but that’s enough to leave your sense quivering with pleasure. Their thin, crisp shell, slightly rounded shape, tempting colours and tender interiors draw devotees to devour them with their eyes, and caress their smooth surface. Their flavours solicit the nose and, when one bites into that crisp shell, the ears tingle with pleasure and the palate is finally rewarded.”

Our love affair with Pierre Hermé started five years ago, when we visited the shop at 72 Rue Bonaparte Paris. There was a long glass counter, under which a spectacular selection of rainbow coloured macarons was on display that transported us back to our memory of our first encounter with “the little sweet sandwich”. Hunched over the glass counter, our mouths salivated as our eyes scanned the colourful offerings. After a box of 7 assorted flavours, we became self-proclaimed fans.

Until Pierre Hermé opened their shop in Belgravia London, we hauled big boxes packed with our favourite flavours everytime we visited Paris. Since 2010, we have been able to enjoy macarons whenever we desired. At any point, the shop has about 10 flavours on offer and the flavours are often seasonal (apart from classic flavours such as salted caramel, milk chocolate & passion fruit, Vanilla, Chocolate which are available all year round). Our absolute favourite flavour is White Truffle & Hazelnut, which is only available in the autumn/winter months. We discovered this flavour two years ago and it has become a reason for us to long for the arrival of autumn. Pearl white with an iridescent gleam, it offers whiffs of White Truffle scent accompanied with a crunch of hazelnut slivers that are wedged in the midst of cloud like ganache. Words cannot describe how heavenly this little macaron is. We were at the shop twice last week, leaving with boxes of 7 each time. If white truffle is not your taste, there are plenty of other flavours that will make your knees weak, the following are our favourites:

Violet & Aniseed

Orange & Carrot with Ceylon Cinnamon

Rose, Litchi & Raspberry Compote

Lime, Raspberry & Espelette Pepper

Green Tea, Chanterelle Mushroom & Lemon

Pistachio, Ceylon Cinnamon & Morello Cherries

Wild Rose Hip, Fig & Foie Gras

Visit Pierre Herme at 13 Lowndes Street, Belgravia London