All tagged Oriental

Satori

My miso-black cod fillet sits on top of ‘stewed’ pak choi, in a puddle of a loose sake butter sauce. It’s underwhelming on the palate although that does leave it clear to appreciate the subtle buttery flavour of the black cod (sablefish) with its silky flakes... READ MORE

Eat Vietnam

The BBQ butterflied mackerel, wouldn’t look out of place in an art gallery, yet it still manages to taste even better than it looks. It’s a big piece of fish, likely a heavyweight champion in the mackerel world, cooked perfectly with a sweet and sour smoked onion sambal that I’d happily drink from the plate… READ MORE

The Barton Arms

My Massaman curry arrives, looking the part—chunks of lamb and potato with chopped peanut and coriander garnish. I’m immediately hit by the power of the sauce; it’s just the right side of being over salted. But, by the third mouthful it’s just flat-lined… READ MORE

Eat Vietnam

The tamarind chicken—coated, deep fried wings topped with peanuts and spring onions—are crunchy, succulent, bursting with flavour and sticky too, meaning the accompanying finger bowls are absolutely necessary. This is my new fried chicken high benchmark… READ MORE