Trends

Let’s Twist Again

From east to west and back

Fusion is nothing new, but when it comes to mixing Asian and Western cuisine, it’s all about those clashes, which, time and time again, lead to surprisingly great culinary discoveries.

For a city that can’t get enough of experimental dining, it’s surprising David Chang is yet to expand to London. It’s wishful thinking for now, but Momofuku Ko, David’s two Michelin-starred East Village fine diner has announced it will run two guest dinners at Lyle’s in Shoreditch next week, on the 24th and 25th April. Chef executive Sean Gray will be collaborating with Lyle’s chef James Low to create a different menu for each evening, and it’s set to be a heady mix. #UJLoves the idea of James bringing another twist of the Rubik’s Cube on Momofuku’s classics. Try and get your hands on tickets here on Friday.

Scott Hallsworth’s (Nobu, Kurobuta) pan-Asian Freak Scene pop-up has found a permanent home on Soho’s Frith Street (in Barrafina’s old digs), meaning his east-meets-west dishes are back: think salmon sashimi pizza with truffle ponzu, chilli crab and avocado wonton bombs and Thai pork meatballs. What’s new? Unsurprisingly, Scott’s taking it up a gear once again (don’t miss the foie gras croissant with star anise jus), and if we know anything from his previous work introducing London to izakaya dining, it’s that he loves a gimmick that actually tastes good too.

And that’s not it from Soho. Shackfuyu also have something new up their sleeves. Ross Shonhan (Nobu, Bone Daddies) brought the Yōshoku (Western-style Japanese food) trend full circle by serving it back to Londoners, and now he’s adding another layer: Shackfuyu has teamed up with expert sake brewers Tosatsuru to host their first Sake Suppers this month. The nights are dedicated to pairing Tosatsuru’s sake flights with Shackfuyu’s classic east-meets-west dishes, like Iberico pork with black pepper miso and Kinako French toast with soft-serve green tea ice cream, guided by one of Tosatsuru’s expert brewers.

From sake pairings with soft-serve to foie gras croissants at an izakaya, we say twist it up and start again!

By AS-H

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