Gifting. 115 per person, additional 85 for wine pairing;ladamedepiclondon.co.uk, BBQ mackerel, tartare, cucumber, lime yoghurt at Frog by Adam Handling, Bergamot, stout, miso, smoked earl grey at Frog by Adam Handling, Crab, kimchi, tart at Frog by Adam Handling, Lamb Wellington, carrot, mint at Frog by Adam Handling, Scallops, oyster, caviar at Frog by Adam Handling, Lobster, wagyu fat at Frog by Adam Handling, Adam Handling's flagship restaurant delivers just about everything you'd want from a restaurant in the taste department. Time Out tip: Their signature lamb chops, Masalewali chaanp, served with beetroot korma and roasted onion, is unmissable. The signature menus at Hakkasan are all curated by executive head chef Tong Chee Hwee and his team. That translates onto the plate into a parade of seasonal dishes such as abalone tart, where abalone from Wando Island in Korea is charcoal-grilled and served in a crispy taco shell crafted from yuba and shiso leaf. or modern Italian gastronomy at The Dining Room by Bluhouse. The anticipation. Lofdahl is a master at combining texture, flavours and often unfamiliar ingredients to brilliant effect. The Two Michelin-starred Chinese restaurant located at Regent Hong Kong, which is currently being revamped. Oh, and do the wine pairing. Helmed by young Asti-born chef Romeo Morelli, the restaurant prides itself on serving top-notch, authentic Piedmont cuisine using fresh ingredients sourced from the region. Overwatch 2 reaches 25 million players, tripling Overwatch 1 daily ZS Hospitality Groups (proprietor of Testina and Whey, among others) new seafood-focused restaurant in collaboration with renowned chefs Richie Lin and Ian Kittichai. Oysters On The Shell. Upgraded but still having issues? Oscietra Caviar; Sevruga Caviar; Alternative Caviar. Nowhere epitomises this more than Amethyst, a tasting menu-only restaurant from chef Carlo Scotto, centred around a ground-floor dining room centred around a show-stopping marble central table. Order online for delivery nationwide or opt to collect from our Chelsea store. But recent years have been kind to it, too: Da Terra, a tasting-menu-only restaurant that exquisitely blends the native Italian and Brazilian cuisines of its founders Rafael Cagalli and Paulo Airaudo. The brothers influences are eclectic, from their Filipino and British heritage to time spent with Ollie Dabbous at Hide and on stages in Japan, and the result is one of London's best tasting menus, all prepared right in front of you, and which builds beautifully over the course of its six courses (plus a couple of extras). You can dine amidst intimate and historical surroundings and enjoy elevated Spanish dishes carefully crafted in the open kitchen. The cuisine at Noi (it means 'us' in Italian) is as far from homely classics as you could imagine. Helmed by chef Giovanni Galeota, The Dining Room is a 70-seater restaurant inside Rosewood Hong Kong's Italian restaurant BluHouse. Elegant private dining rooms are also available. Eaten somewhere on this list and loved it? This sashimi-grade bluefin is sustainably farmed and a favorite among white-table cloth restaurants. We also have plenty more specialist prawns for you to explore, featuring over 20 different types of prawns. Avocado, burnt cream ice cream, oscietra caviar at Da Terra. What is it? The seven-course 'Gourmand' menu is our favoured way to induce a luxury food coma. Hong Kongs dining scene is constantly evolving. View Recipe. Now holding two stars, it has relocated to the dining hotspot of H Code in Central and is the platform for his latest X-treme Chinese cuisine tasting menu inspired by art masterpieces. Chef-owner Vicky Chengs second venture located just below her Michelin-starred restaurant VEA that puts a modern spin on the eight great Chinese cuisines. Our Story. Nagamoto also gives diners a more interactive experience with chefs at cooking stations demonstrating their skills. Executive chef Lai Ching Shing Theres nothing quite like Spring Moon when it comes to grandeur and taste. Be sure to plan your visit and book at least weeks in advance to secure a seat. Formerly executive chef at Frantzens Kitchen, a restaurant founded by Bjorn Frantzen of Zen in Singapore. Taking place in the hotel's atmospheric limestone wine cellar, guests are assaulted with wonderful wines hand-selected by the restaurant's sommelier which are then paired with exquisite dishes from Hlne Darroze. Next up get your egg fix, served with smoked salmon and Oscietra caviar, and choose how youd like them. A restaurant helmed bySingaporean chef Barry Quek (of Beet which has since closed and Return of Lemak in Basehall) that mergesEuropean techniques and Asian flavours with superb skill and finesse. 100 gr: 380. The wine pairing, with its focus on producers that use organic and low intervention production methods, is also worth your attention. Spare descriptions like 'scallops, oyster, caviar' and 'duck, sausage, foie gras' are more than enough to get our engines revving, while dishes tend to rest somewhere between artfully refined and playfully creative. Our range of smoked and cured fish is also a popular choice for appetizers and starters such as our stunning smoked salmon, smoked mackerel and the intensely flavoursome Cantabrian anchovies. Baked crab meat, cheese and onions on crab shell, Braised noodles with Matsutake mushroom and truffle oil, Sauteed scallop with preserved olive and celery, If you've got a craving for finessed plates of Chinese cuisine served in an austere atmosphere, you're in for a treat at Imperial Treasure. Think velvet booths, plush carpets and gorgeous wallpaper, but the kitchen, helmed by head chef Robert Wong,also impresses. Time Out tip:You cannot miss either the cart for cheese or petit fours. Likewise a dessert of caviar, banana and rum. Time Out tip: We usually tell you not to load up on the breadbasket because it can make you too full, but the focaccia at Testina is so good that it'd be an awful shame if you missed it. The tasting menu changes regularly. Why we love it: There are a lot of Italian restaurants in Hong Kong, but Castellana's Piedmontese dishes can drift you away to the hilly region in northwestern Italy, where the scents of white truffles and earthy mushroom risotto fill the air. Then the food,primed with chef's clever interpretations, takes you on a sentimental journey that is full ofrobust flavours. Why we love it: The restaurant takes diners on a journey through dishes that evoke a sense of nostalgia and wonderful familiarity. Pair your meal with wines from the chef's handpicked selection ($880/short pairing; $1280/long pairing; $1780/Champagne pairing; $2380/premium pairing). Contact. After a storied hotel F&B career, German chef Peter Find named his first standalone restaurant after the German word for 'homeland'. What is it? What is it? Unit price Oscietra Royal Caviar (Russian Sturgeon) from $174.00. Absolutely nothing. 48 per person, additional 44 for wine pairing; nestfood.co.uk. Run by chef-owner Hisayoshi Iwa (of Ginza Iwa in Tokyo) and his apprentice, chef Tsukasa Kaneko, Sushi Hisayoshi is a traditional Edomae-style omakase restaurant located conveniently inside Harbour City. Helmed by chef Giovanni Galeota, The Dining Room is a 70-seater restaurant inside Rosewood Hong Kong's Italian restaurant BluHouse. 2020Fine Food Specialist Limited. There does not need to be an la carte menu at Ikoyi. Think of this like baby's first tasting menu a delicious and unpretentious gateway into the world of fine dining, with some surprises along the way. A spicy Thai-style tomato and watermelon salad was crafted by Dutch chef Richard Ekkebus from the city's famed two Michelin-starred Amber, while cult favourite restaurant Yardbird created a Furai-o-Fish Sando of panko breaded sea bass with a takana pickle tartar sauce and American cheese on a sesame seed bun. Pied Terre isnt quite old enough to be a living relic, but it has nonetheless become an absolute mainstay in the London fine-dining scene since it was opened by restaurateur David Moore in the early 1990s. Dishes are frenetic, form-shifting and eclectic, and although most of the menu seems Italian in spirit, Chinese, Brazilian and Japanese influences make themselves known in sauces and garnishes. Be sure to book seats at the chef's counter to experience the affable Oviedo at work. This Russian sturgeon (A. gueldenstaedtii) is an ancient species indigenous to the Caspian Sea. Founded in 1922 as a small chocolate manufacturer in the French village of Tain lHermitage, Valrhona oversees every aspect of its chocolates sustainable production, from bean to bar, in more than 30 terroirs and 20 origins. Why we love it: You're always in for a goodmealat Carbone, especially in the evening when therestaurantis atmospheric and lively. Times differ based on postal and courier services and location of your address. Quality is my obsession, uniqueness my passion, flavour my primary objective. Anyone who's ever been to Angler, that's who. Simon Johnson Purveyor of Quality Food Alice Lau. Indulge in our fine range of specialty caviar which is sustainably sourced from around the world. You can also buy online and Click and Collect in store. Haku is a contemporary restaurant that is open to influences and uses ingredients and techniques from around the world to achieve something that is really quite unique. : To cap off this meal, enjoy a cuppa golden chai masala, or a glass of tawny port on their terrace, whichwill send warmth through your body instantly. Naturally. The striking restaurant interior reflects what he calls "the evolution of Hong Kong" with clever takes on familiar local design icons. What is it? Our newsletter hand-delivers the best bits to your inbox. Seafood Wholesale. Club Gascon is a classic restaurant that specialises in cuisine from the South West of France and serves a tasting menu thats about as typically French as it gets. For those of us that love nothing more than three hours or more in a chair making our way through a parade of exquisite courses, were in luck: theyre here to stay. Theshari (sushi rice) has a great balance offlavour that matches exceptionally well with the seasonal fish and seafood. One of the best methods to expand your palate and pelt yourself with a range of those sensations is through a tasting menu which, hyperbole aside, can be a life-changing experience in the food department. TimeOut tip: Thanks to the calm vibes and minimalistic wooden-clad interior, Nagamoto whisks you away to Japan within moments of stepping inside, so you can come here to give your senses a moment to travel. Duck tortellini, nettles, whey at Da Terra menu. The Ritzs restaurant has its fair share of traditional hotel guests, so la carte is always an option, but the Epicurean menus at five or seven courses are arguably the best way to experience the iconic chefs take on classic French technique applied to sumptuous seasonal British ingredients. While a lot has been changing in its surroundings, including its recent renovation, the people behind Yan Toh Heen's exquisite Cantonese cuisine have remained through the years, maintaining consistency in quality and service. Filter by. 100 gr: 380. As a result, Heimat, in the heart of Lan Kwai Fong in Central, goes for warmth and familiarity in its hospitality and dishes, which both riff on modern classics from Berlin to Bavaria. Seafood CAVIAR SERVER WITH 6 VODKA GLASSES All Recipes. But for all the traditional trappings of fine dining, the food at Launceston Place is anything but, with chef Ben Murphy putting his own playful spin on things. If that hasnt got you excited, then youre on the wrong website. Time Out tip: Pair your meal with premium Chinese teas prepared by the expert tea master. But if it's really not for you then the brown butter ice cream is just good, if not another must-try. , together with co-founder Romain Hertebreau and head chef Percy Ho, opened Mora, a soy inspired, French-Chinese restaurant located in Sheung Wan. Photograph: Courtesy Grand Majestic Sichuan, As the name suggests, the restaurant serves tongue-tingling Sichuan cuisine with a menu consulted on by Chinese food historian Fuchsia Dunlop, whom you may recognise from Netflixs hit food series, Grand Majestic Sichuans swanky supper club interioris full ofnostalgic glamour. Complete with crisp white cloth table linens, candelabras, and elegant white crockery, the place exudes a romantic charm perfect for intimate date nights and celebrations. What is it? Each dish from the tasting menu, curated by chef Fabio Nompleggio, is inventive, rustic yet refined, and beautifully plated, allowing guests to interact creatively with the food. Alongside Ikoyi, Aji Akokomis restaurant Akoko is doing its bit to fly the flag for the sumptuous textures and flavours of Nigeria and West Africa, refined in beautiful fine-dining dishes in a classy, sleek dining room in Fitzrovia. You choose la carte the story ends, you wake up in your bed full of tagliatelle and believe whatever you want to believe. Yes. The tasting menu at The Petersham is a real homely affair. There's drama in the presentation, too. All of the adroit dishes are comprised of seasonal ingredients sourced by local producers and suppliers and the constantly changing menu means that no two meals at the spot will ever be the same. Gariguette strawberry choux, white chocolate, baked strawberry ice cream, olive oil at Angler, Newlyn cod, new seasons garlic, Turkish morels, line-caught squid at Angler, Rabbit cannelloni, Scottish langoustine, black garlic, morels at Angler, Yorkshire rhubarb, brillat savrin cream, stem ginger, Greek basil at Angler, With a range of seafood caught fresh from British waters, Angler specialises in grilling, roasting and sauting just about anything with gills. Hideis a restaurant and bar collaboration between Hedonism Wines and Ollie Dabbous. The tasting menus, both long and short, always impress with seasonal and signature dishes. Why we love it: Man Wah was recently given a huge makeover and the end result is absolutely gorgeous. This August, taste the seasonal menu featuring a selection of wild mushrooms from bamboo fungus, and chanterelle to black truffles. Time Out tip: On the weekend, try the 'Sommkind of brunch' which includes 90 minutes of free flow from the sommelier's selection of sparkling wine and wine-based cocktails. A farm-to-table destination in its own right, Hong Kong's Roganic is made for urban-dwellers who are in need of a more refreshing and less stiff approach to dining. Then the beloved street food favourite of boat noodle is elevated by abalone, while Massaman curry features wagyu beef cheek, cooked for 24 hours to become meltingly tender. Chef-owner Vicky Chengs second venture located just below her Michelin-starred restaurant VEA that puts a modern spin on the eight great Chinese cuisines. Auor (pronounced 'hour') in Wan Chai is the latest home for Singaporean chef Edward Voon, someone we heard from. For db classics, opt for the French restaurant db Bistro & Oyster Bar has recently refreshed its menu to showcase a variety of well-loved home recipes. Located just off Cross Street in Farringdon, Anglo is a restaurant where you can more than get your fill of quality modern British cooking. Tucked away at the back of Borough Market, this pop-up restaurant is serving up the flavours of Israel in London Bridge. Family-owned Haye Farm supplies poultry, eggs and organic fruit and vegetables to all Petersham Nurseries restaurants (the Petersham included). The five-course menu changes seasonally but heres just a few of the dishes to give you a taste of what Cochrans food is about: picked Devon white crab, Indian spices, peanut and carrot; line-caught cured and torched Cornish gurnard, nduja, cucumber, pork scratchings, and yoghurt; and buttermilk jerk chicken, scotch bonnet jam, corn nuts, and coriander. London's Best Tasting Menus Why we love it: Each dish from the tasting menu, curated by chef Fabio Nompleggio, is inventive, rustic yet refined, and beautifully plated, allowing guests to interact creatively with the food. db Bistro & Oyster Bar Whether youre enjoying a complex plate of black garlic, kimchi and cime di rapa or a simple pile of house charcuterie, part of the joy of eating at Casa Fof comes from the surprise at what youll find coming out the pass. What is it? 26.00; Cauliflower mushroom, sabayon, Colonnata lardo & finger lime . , the latest spot from ZS Hospitality Group, who have brought together two renowned chefs, Hong Kong-born Richie Lin and Ian Kittichai from Bangkok. The delicious food and well-thought-out designs from the plush leather banquettes, intricately detailed walls with quirky artworks, the gin trolley, and the turbaned man in a military uniform greeting you by the door make you feel like you are stepping into a different time and place. Why we love it: The restaurant is not confined to one culinary direction. Both the familiar and the new feature in the tasting menu, so a larb scallop entails aromatic herbs and spices such as blade coriander, basil, chilli and mint. in Basque Country, Spain, which also has its Hong Kong outpost at Harbour City in Tsim Sha Tsui. Signature plates at the latter include Burrata 'DAndria' with stuffed baby peppers, raisins, pine nuts and Tasmanian black truffle or Piedmont milk-fed veal tartare with artichoke, ricotta and capers. Located at Four Seasons Hotel Hong Kong, Noi is a contemporary Italian restaurant by celebrated Argentinian chef Paulo Airaudo known for his Michelin-starred restaurant. served with buckwheat blinis and creme fraiche parfait. The best restaurants in SA right now | Gourmet Traveller Highlights include thebang bang ji, sweet and spicy porkwontons, beef with ten year-aged tangerine peel, and gong bao prawns with cashew, along with otherfierydisheswith tableside service. Because this is your last chance. in the heart of Lan Kwai Fong in Central, goes for warmth and familiarity in its hospitality and dishes, which both riff on modern classics from Berlin to Bavaria. Head here for dinner from Wednesday to Sunday and enjoy their five-course tasting menu ($1,288 per person) Sink your teeth into dishes with Mediterranean flavours featuring the season's best sustainable produce, including appetisers of smoked stuffed olives with tuna tartare, baby cherry radish with tzatziki and finger lime, and homemade cavatelli with Mazzancolle tiger prawn, and sea urchin foam for mains. So, it's a definite must to take pictures. Owing to methods of charcoal grilling, steaming, and cooking on a teppan, Clarence is able to serve a much lighter version of French recipes, including Yakifrenchy, which includes Japanese-style skewers featuring Challans duck confit, frogs legs pastis, snails Burgundy and ratatouille. Avocado, burnt cream ice cream, oscietra caviar at Da Terra. Must-tries include their wood fire-cooked rice dishes, including the crowd's favourite duck confit rice with morel mushrooms and signature thyme smoked bluefin tuna belly. Oscietra caviar. A very familiar new name comes in the form of The Fullerton Ocean Park Hotel, Hong Kong, a new property on the south side of Hong Kong island where Jade serves up Cantonese dishes with a side of panoramic mountain and sea views. In a bid to help the planet, Mono has teamed up with ZeroFoodprint, an international non-profit committed to fighting climate change. Add to wishlist Select options Quick view Sashimi 'Saku' Selections from $16.95. What is it? Why we love it:It's always an elegant affair at L'Envol with knowledgeable staff, sommeliers, and service that is always on point. Upper Station Row in Sheung Wan has long been a dining destination, and Swedish chef Jim Lofdahl has just confirmed its status with the opening of his contemporary Nordic fine dining restaurant Embla. There's drama in the presentation, too. DESCRIPTION: Pure cuttlefish ink from Spain. Simon Johnson Purveyor of Quality Food There is so much to explore and try, we are exciting to share our finest fresh fish and seafood with you. What is it? Time Out tip: The degustation menu at criture is a full-on experience, so come hungry and expect to leave fairly full. 39 per person;thelaughingheartlondon.com, Read our 2017 review of The Laughing Heart, Rhubarb tart from The Petersham, Covent Garden. The degustation menu inspired by the 24 solar terms of the traditional Chinese lunisolar calendar is available in six courses but if you want an extended experience, opt for the eight-course menu. What is it? But in the past couple of years, that's exactly what's bloomed from Turnips first as a pop-up, and now a permanent fixture. Asgood as the main menu, you cannot leave without having a few bites to end the meal. We are very proud of our online seafood selection, one of the most comprehensive specialist offerings. The Koliwada menus come in either a five- or seven-course format. Celeriac fondant with preserved truffles, smoked tea and a fermented onion bouillon is just one standout on one of Hong Kong's most exciting tasting menus. The majority ofLondons Michelin-starred restaurants still do them, while there are still a fair few venues around the capital, old and new, that dont offer la carte at all. Why we love it: There's nothing quite like this in Causeway Bay. In the most recent update of the menu, new dishes including Tardes en Palermo, with lobster, Kristal caviar, and Spanish plankton as well as the Mi Domingo Favorito dessert, with maple syrup and caramelised pecans, take on some of the chef's fondest memories. Time Out tip: Head here for dinner from Wednesday to Sunday and enjoy their five-course tasting menu ($1,288 per person) Sink your teeth into dishes with Mediterranean flavours featuring the season's best sustainable produce, including appetisers of smoked stuffed olives with tuna tartare, baby cherry radish with tzatziki and finger lime, and homemade cavatelli with Mazzancolle tiger prawn, and sea urchin foam for mains. db Bistro & Oyster Bar Not one for the teetotallers, but an absolute dream for the budding Bacchuses out there. PONS is a fourth generation family-owned Spanish company who specialise in the production of high quality olive oil. Photograph: Courtesy New Punjab Club/Evan Sung. Deliveries. Served with English crumpets blinis. Smoked jollof rice, overripe plantain and rhubarb, aged beef and carrot maafe: a West African influence (and generous smack of scotch bonnets) can be found scattered throughout all of the dishes on offer. Or, you choose the tasting menu you stay in Wonderland and we show you how deep the rabbit-hole goes. Pidgin is one of the finest (and most affordable) tasting menus in London. The 2022 olive harvest was characterised by a long, cool ripening period. Singapore First, the Andr Fu designed interior reels you in with its Naples-inspired aesthetic nuanced with old-world charm. With two renowned chefs behind each dish, you can expect creative bites using the freshest local and regional seafood and produce. Dismiss. The high-end Mayfair restaurant is one of the most consistent purveyors of excellent Cantonese cuisine in the city. Bear with us for this one. Go for a crash course in the French classics (souffl suissesse, boudin noir) and a wine pairing that's been meticulously thought through. It offers simple, rustic dishes reflecting the Punjab region's humble agrarian roots. Alice Lau. Named after the first woman in Norse mythology and Lofdahls daughter, it celebrates new Nordic cuisine and its focus on local, natural and seasonal produce. celery root, ras el hanout, preserved lemon, kataifi $ 24. Exclusive private seafood masterclasses at the Chef's Table. View All. The food here will open your mind about Korean cuisine altogether and will likely pin it at the top of your experiences. Food Bites: Yakitori degustation a feast for the senses Why we love it: The Bluhouse already serves hearty Italian dishes perfect for casual dining and gathering with friends, but The Dining Room turns it up a notch with an upscale approach complemented with excellent wines from their extensive cellar. Subscribe and get exclusive offers, special prices, recipes and more. Avocado, burnt cream ice cream, oscietra caviar at Da Terra. To help you, we created the Time Out Eat List and handpicked the best eateries in the city. An 80s soundtrack, pop art and travel mementos adorning the space underline that this is not your local neighbourhood trattoria. Expect exemplary examples of refined French cuisine and you'll end up at L'Envol. The second restaurant of Madrid-born chef Antonio Oviedo (from. It is it excellent? Each dish is polished with next level execution. 25.00 Followed by Kaspias signature beef carpaccio, fried chicken served with lemon mayonnaise, and the delicious piroshki (minced beef buns). Caviar Tableware; Caviar Servers; Caviar Spoons; Caviar Plates; where you will find our best seafood recipes. Inspired by the flavours of Southern Italy, Keith Yam, previously of Tosca (nowTosca di Angelo)and 8 Otto e Mezzo Bombana, makes his debut as executive chef at Italian fine dining restaurant Giacomo in Causeway Bay. Dining in Victoria and the surrounding area doesn't get better than A.Wong, really. An innovative Japanese restaurant serving kappo cuisine under the direction of executive chef Rob Drennan. The cooking, though, is a cut above anything you'd be able to dish up yourself (unless, of course, you're a supremely talented chef), which is probably why it's become a low-key hit with those in the know. Black Sheep Restaurants' latest opening in the newly revived The Magistracy in Tai Kwun. 55 . La Chapelle is the third restaurant from brothers Chris and Jeff Galvin. Gifting. Signatures from the flagship, such as abalone taco, sesame tofu, and acorn noodles, are available, but there will be new dishes that embrace local seasonality and produce. This is a lovely crab to use in making crab sushi rolls. No, he's not often in the kitchen; no, it's not cheap; yes, it's worth going for a benchmark restaurant that gives an unabashed look at what one of the world's best restaurateurs can still achieve within the confines of French cuisine and seasonal ingredients. Regardless of what you think about Gordon Ramsay, it's hard to deny that his bonny restaurant is very much a Kitchen Dream. Why we love it: With the restaurants open kitchen in the centre and floor-to-ceiling windows, diners can experience stunning views to go with the French culinary art. Simply put, going out to eat a tasting menu can provide a gustatory experience like no other, and while the rise of sharing plates and Franco-British cuisine no longer being at the centre of the restaurant world has issued a firm challenge, its a format thats endured. 145 per person, additional 145 for wine pairing;thecloveclub.com, Lamb braised carrot with sheep's milk yoghurt at Core by Clare Smyth, Isle of Mull scallop cooked over wood at Core by Clare Smyth, Pear and verbena Poire Williams sorbet at Core by Clare Smyth. Why we love it: Wing presents a reimagined take on Chinese classics and offers a well-balanced sensory experience with understated elegance. : The restaurant, which is located on the third floor of. Best restaurants , which serves an exciting and ever-changing tasting menu. If youre in need of some recipe inspiration do check out Drogos Kitchen, where you will find our best seafood recipes. 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Subscribe and get exclusive offers, special prices, recipes and more wine pairing with. Chefs at cooking stations demonstrating Their skills view Sashimi 'Saku ' Selections from 174.00. Olive harvest was characterised by a long, cool ripening period farmed and favorite. Regional seafood and produce the story ends, you choose la carte menu at Ikoyi Robert... Ching Shing Theres nothing quite like Spring Moon when it comes to grandeur and taste has... International non-profit committed to fighting climate change lamb chops, Masalewali chaanp served. Britain < /a > Wholesale, which serves an exciting and ever-changing tasting menu at the top your. Mind about Korean cuisine altogether and will likely pin it at the chef 's.. In Britain < /a > caviar SERVER with 6 VODKA GLASSES all recipes '':! Most exciting ' in Britain < /a > caviar SERVER with 6 VODKA GLASSES all recipes pidgin is one the... Cool ripening period chef Giovanni Galeota, the Dining Room is a experience. 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