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| | Switch it up | |  | | | It doesn’t matter what you do, it’s how you do it. That’s what London’s brightest foodies seem to be saying as they switch up what they’ve established their reputation on, and branch out anew. For chefs, starting with strict parameters is a great way to introduce signature flavours and techniques, before revealing that there’s a whole lot more than one dimension to their discipline.
| | Temper has been a major favourite at UJ HQ since its launch in autumn last year- not least because it’s basically around the corner and those soy-cured beef tacos aren’t going to eat themselves. So when news that Neil Rankin is now working on a Temper 2 reached us, expectations for more Mexican and mezcal-infused barbecue were high. But turns out this may not be the case. Rumour has it that Temper 2 will focus on curry and gin (although not necessarily via Indian recipes) and even vegetarian dishes. Considering Rankin was first spurred on to create Temper after being inspired by the Turkish mangal restaurants of Dalston, it’s likely he has more than one guise in mind for his Temper empire.
Second up are street food darlings Yum Bun. Having spent the last few years turning half of London into soft steamed bun converts (with the help of BAO Soho of course), founder Lisa Meyer has something new for us to try: dumplings. Just as much of a comfort food staple as their predecessors, you’ll find Yumplings at Shoreditch’s Dinerama, with a whole new set of fillings to fantasise about. Try The Big Hug, with Northern Chinese-inspired Xian spices and chive-infused oils, or steamed mushroom dumplings with roasted cashews. Considering how well Londoners have taken to bao buns as their new lunchtime staple, we’ve got high hopes for Meyer’s Midas touch.
Kanada-Ya is firmly a ramen-only affair, and not without reason. Our go-to tonkotsu specialists have a solid reputation for exceptional ramen, and when there’s bone broth simmering for 18 hours and noodles made on-site, you can bet there are plenty of details to obsess over. Now, the team have just opened Machiya, their first non-ramen restaurant and bar. Instead of ramen, Machiya will be embracing traditional Japanese home cooking across lunch, afternoon tea and dinner, alongside an in-house pastry team creating unique patisseries with seasonal ingredients such as matcha, cherry blossom and yuzu. They’re currently running their soft launch, but there’s also talk of a breakfast menu on the horizon, consisting of small kobachi sharing plates and rolled tamagoyaki omelette.
All in, it sounds like these foodies are determined to hold our attention. We’ll see you in line.
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| | DRINK: | | | The Martell Suite at Mondrian London | | | Sponsored Listing | |  | | | Curious about cognac? This one’s for you. Martell has collaborated with UJ fave Mondrian London to create the Martell Suite; a unique tasting experience in the hotel’s apartment. Guests will be taken through cognacs and cocktails, with food pairings by Martell ambassador Matthias Lataille, who will also give insight into the Martell house and its unique style. Cognac is no longer just an after dinner drink.
| | | | Tickets are available here - enter the code Urbanjunkies20 at checkout for a 20% discount.
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Reproductions of any portion of this website only with our express permission. Urban Junkies is a free weekly mailer. All listings and features are editorial: We do not receive any payment from venues, artists or promoters. Every effort has been made to ensure accuracy of information listed but we cannot accept responsibility for errors or omissions.
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