An exercise in excellence. Dining @ Tom Aikens

An exercise in excellence. Dining @ Tom Aikens

London streets roar with city life. The tube is flooded with folks eager to get home after a long day, the weather is…bleak. However it is London, the ever grey sky looms overhead with the constant threat of rain but we persevere and it’s going to take a lot more than a little wet weather to keep Jess and I from our next destination. Restaurant Tom Aikens.

We walk into the busy restaurant and are quickly seated, it is of course tasting menu for us no doubt and we are both keen to get started. Tom offers a seven course taster and with the decision made snacks arrive on cue. Rillette, quail egg with truffle, puffed pork skin, the treats are almost overwhelming. We of course demolish these bites and get ready to move on to our next courses.

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However standing between us is a mountain of bread! It is not like me to mention bread but the bread here is something else. Brioche, sourdough, porcini rye, it has everything. Paired with butter, oh glorious butter. This butter was flavoured with cheese and bacon, and another with mushroom. Can things possibly get any better. Usually I don’t want to fill up on bread but here, just tuck me into a corner with the remainder of the basket and I’ll be happy. No seriously.

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In between mouthfuls of rolls our first course arrives. Crab, coriander, horseradish snow, coconut, crab vinaigrette. A light starter pairing freshly picked crab meat with the icy bite of horseradish. Coriander and coconut gave an almost green curry feel to the dish without taking away from the lovely oceanic flavour of the crab. A light start but with plenty of flavour to get us ready for everything that was to come.

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Rabbit, rabbit boudin, sorrel, nasturtiums. This was a rabbit dish like nothing I’ve had before. The rabbit is delicate in flavour, lightly poached and served cool. The boudin gives great depth to the dish while sorrel ice and fresh nasturtiums provide acidity and freshness. It was an interesting dish to eat, as if the rabbit had tumbled into the flower garden. A nice design rather then the usual braised rabbit with sticky game jus.

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A scallop shell is whisked in front of us. Baked scallop, grains and bread consommé. Wow. This dish was utterly incredible, the scallop had a rich, roasted flavour that, combined with the decadent clear stock was utterly moorish. The grains had a porridge like consistency that made for soaking up sauce and consuming each flavour packed bite a treat. Suddenly we are completely sucked into Tom’s world and cannot wait to see what he will treat us with next.

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The next treat arrives in the form of house made ricotta, green olive juice, honey jelly, pine nuts. The ricotta comes fresh and in sheets, the pine nut in the form of sorbet and the honey jelled so lightly that they almost dissolve on the tongue. A vegetarian dish with bones, this dish had great structure and texture without being over complicated. The ricotta was fresh with a slight sourness, the green olive juice is slightly bitter but very fruity and the pine nut gave in to the rich creamy mouthfeel that all good cheese dishes should have. This dish was a surprise after the scallop but gave a pleasant change on the palette before we moved into the main performance of our degustation.

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Open with a bang. Halibut, salt baked celeriac, chicken wing meat, truffle butter. This is a fish dish. Aikens writes books on fish cookery and dishes like this show why. Perfectly cooked halibut pairs with earthy celeriac and mounds of black truffle. This is fish that stands up as a main course, I think people’s predisposition to dislike fish is due to the notion that it tastes fishy. Wrong, good fish, fresh fish tastes of meat. Bright, oceanic but with a richness that stands up to any meat course. This was a fantastic dish. The celeriac added deep, roasted notes along with our earthy friend mister tuber melanosporum, that’s truffle in other words. All of these flavours pushed the fish into another realm, and it was a delight to destroy.

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Now for the main event. The tasting menu says piglet or grouse. Our fantastic waiter seems to know us so well and of course brings both. Piglet belly, braised and roasted, baked aubergine, smoked apple. A dish filled with classic flavours, roasted pork with crackle that snaps underneath the fork, the smokey apple and the creamy aubergine. A roast dinner in a new form, the pork is of ridiculous quality and tastes as though it dined on only the finest. The smoked apple brings sweetness and of course the smoke that gives a flavour reminiscent of Carolina BBQ with the cream of the aubergine bringing everything together. Jess and I fight to get forkfuls.

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Now for a taste of the woodland. Allenheads Grouse, grouse sausage, barley, blackberry. Another classic pairing of game bird and berry. This dish tasted of the woods, the blackberry brings a forest note cuddled up alongside the games richness that is perfectly cooked grouse. The sausage is bold and full flavoured with the barley bringing great toasty notes. The stomach is filling but I know that dessert still calls.

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Once again we are agonised by choice, chocolate or pistachio. We have great waiters who are happy to decide for us. Why not have both. Ok! Pistachio, parfait, pistachio cake, pistachio praline. The many textures of snackable, oily, delightful pistachio. The cake is soft and crumbly, the parfait rich and creamy and the praline snaps deliciously. Gorgeously green this dessert brought this humble little nut to new heights and the dish was devoured in but a few mouthfuls.

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I can see Jess’s eyes bulging at the remaining dessert. Chocolate & violet, violet sorbet, cocoa crumbs, honeycomb, crystallised violets. Dessert is about texture and this dish had plenty, cake, cookies, crumbs, sorbets, mousse. Every bite was intricate and exciting, violet is such an under-utilised flavour and brings sweetness, floral aroma and just overall depth to a dish. I love violet in dessert and here it is paired with decadent chocolate. I had to wrestle the plate from my beautiful fiancé just to get a taste.

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With stomachs filled we settle back, then our wonderful waiter says “fancy seeing tom?” Well after dining like that we have to meet the magician in charge, so we head down to the basement to see the engine room. A quick handshake with the maestro and we leave the boys to their busy scrub and remaining pastry orders. Our table is now flooded with petit four, lucky we saved room. The chocolate box is full of delicious treats, green olive lollipops, black truffle ice cream, berry meringues, lemon tarts the treats seem endless and Jess and I must try them all.

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So with stomachs filled to bursting point we waddle out of the restaurant. Tom Aikens is creating food with a new voice, it is original, interesting and most importantly delicious. If you’re in London step off the dreary streets and step into Toms world.

Be sure to ask for more bread.

Josh and Jess

Dined November 2013
Tom Aikens Restaurant
43 Elystan St Chelsea, London, England
http://www.tomaikens.co.uk

Off with their heads. Day 71

Off with their heads. Day 71

Now you have all heard of William the Conqueror right? Well if you haven’t then a quick trip to Wikipedia is a must. One of his greatest achievements is the building of Her Majesty’s Royal Palace and Fortress, known by us today as the Tower of London. Built in 1078, this historic building is one of many must see attractions in London and is on our list for today.

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Now remember when I told you about all the wonderful free things London has to offer, this is not one of them. It will cost you around £20 to get in, however you can spend the entire day here if you want and every half hour a free tour is offered. Led by one of many Yeoman Warders or Beefeaters as they are commonly known, this tour allows you to wander through the tower listening to stories of events that have occurred and get a history on the people that have walked the beaten paths before us. Our guide seemed to have fun when talking about executions on Tower Hill and even added a few beheading puns along the way. He mentioned tails of those who were imprisoned here and those who died a painful death. Anne Boleyn being one of the executed, is said to still haunt the White Tower as a ghost carrying her head under her arm. I definitely recommend this tour to anybody interested in a visit to the Tower of London, you will not be disappointed.

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Looking around the fortress it is easy to envision what once stood here. A moat once flowed around the outer wall and the entrance, now known as Traitors Gate is still standing tall. At the top of the towers are metal archers where guards once stood and within the towers themselves are exhibitions of artefacts and stories of the history of the Tower. Pitch black Ravens in the courtyard remain caged due to the superstitions of previous kings and queens. A giant Wooden trebuchet sits menacingly beyond the Stoney walls.

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Standing in the middle of the fortress is the White Tower. This palace was home to many kings and queens throughout English history and is now the location of the armoury and weaponry exhibits. Walking though the White Tower, personal armour of King Henry VIII is on display surrounded by canons and guns once used to hold down and protect the Fortress. Across the courtyard is the Waterloo Barracks, also known as the Jewel House. It is here that the Crown Jewels are housed and Josh and I cannot wait to go inside. We travel along observing the service ware, royal orbs and ceremonial swords until we finally see the crown. My jaw drops. My eyes widen. My smile grows. Some of the largest jewels I have ever seen are embedded in this crown made entirely of gold. It’s a magnificent sight, I wish I could look at it forever. Looking down I see my own diamonds sparkle and my smile grows even more.

imageThe Tower of London is not complete without standing along the outer wall and gazing along the River Thames towards the Tower Bridge, one of the most spectacular bridges in London. I get a bit trigger happy with my camera before we head home to get ready for dinner. A dinner we have been waiting for since we booked all those months ago.

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Josh has many culinary idols that inspire him every day to be the best chef he can be. One of those idols is Gordon Ramsay. Not because he is a tv superstar or because he screams and shouts, but because he has built an empire based on his skills and abilities as a chef and businessman. One of his restaurants has the title of holding three Michelin stars consecutively for the longest period of time and this is where we will be dining this evening. Tonight dinner is at Restaurant Gordon Ramsay on Royal Hospital Road.

Restaurant Gordon Ramsay is not what I expected at all. The interior is warm and inviting with guests seated on round tables sprawled across the room. Crisp, long white linen dresses the tables and napkins are wrapped in gold. This restaurant screams elegance and we cannot wait to begin with the food. Restaurant manager Jean-Claude greets us with a friendly welcome and wishes us a pleasant evening. With Champagne in hand it’s time to look over the menu. Something this restaurant does is offer a different menu to the host than the rest of the table. The difference being that the hosts’ menu includes prices and the others do not, I think it’s a nice touch. Spoiled for choice we decide to choose from the al a carte menu, something we have not done in a long time.

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House made bread, canapés and amuse bouche begins to flow to the table. Josh is in food heaven and he only gets more excited as more and more food comes through the kitchen door. “This is the best fish dish I have ever eaten!” Did I hear that correctly Josh? Such a statement is well deserved as Josh devours his turbot before I could sneak any from his plate, so you’ll have to wait for Josh’s review to hear how it tasted! All the food at Restaurant Gordon Ramsay was cooked without fault and each flavour was perfectly balanced. When you dine at Royal Hospital Road you are very likely to run into famous chefs or celebrities, tonight we dined tables away from Katy Perry and John Mayer. I have fallen in love with Restaurant Gordon Ramsay and we can see why this restaurant receives the accolades it does.

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Before we leave we are offered a tour of the kitchen, something we never refuse! Walking through the doors we see Head Chef and Ramsay’s protégée Clare Smyth having a conversation with one of the waitstaff. We thank her for an incredible meal and watch the kitchen team as they work in unison, the clean down is so thorough even Josh is impressed. Our experience at Restaurant Gordon Ramsay was unforgettable and we will be recommending it to all of our friends, family and readers.

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Feast!

Jess and Josh

Two dinners, two days. Day 31 & 32

Two dinners, two days.  Day 31 & 32

Well it has been a hectic two days so I’m sorry I am just getting to post this now.

Day 31 begins with us actually sleeping in. Yes Tanya as well. We are heading back over to the Chelsea markets to get our hands on some incredible lobster once again. First however I have to do something manly, something so manly in fact I can feel my chest hair tingling and my beard sprouting at the very thought of it. Actually I’m going shoe shopping.

We grab the seriously crowded subway looking more and more like New Yorkers everyday, we don’t sit down, don’t crowd walkways and most of all don’t make eye contact. Ok I’m kidding, in fact everyone we’ve encountered on this leg of the trip has been both friendly and helpful. New Yorkers are proud of their city and are happy to help with directions and advice. However as a rule do yourself a favour and don’t ask questions of the guys trying to either sell tour bus tickets, monument guides or crappy house recorded rap demos. The last one got me a treat and I don’t even like rap!

It’s a Saturday and the transformed meat packing district of Manhattan is packed tighter than a Miami Dolphins front row. Get it? American football reference? But jostle your way through the crowds and you’ll find yourself in a fashion savvy, edgy little neighbourhood where the wrong shoes could probably get you punished. Tanya and Jess are on the hunt for the fine dining of footwear. Prada, Gucci and the ultra modern, Christian Louboutin. Suddenly my credit card bursts into flames in my wallet like some fiery demon from beyond. “Don’t worry honey, think of it as a good investment.” Right I think that’s enough shoe shopping for today.

The Chelsea market is definitely worth visiting if you’re in New York. We run straight for the lobster house for another helping of sweet succulent Crustacean. The brioche is golden like sun toasted fields, the mayonnaise as rich as clotted cream and the sweet slipperiness that is perfectly poached fresh lobster meat. I’m not going to lie, it’s a hell of a sandwich. We head up to the high line and Jess discovers one of the best sandwiches I have ever seen. They call it, the mess. A mountain high stack of rich barbecued brisket and molten cheddar cheese all smothered in spicy chili sauce. Oh glory of glories. Holy macaroni! This sandwich is a work of art. I’m getting one!

Once rumbling tummies are silenced we walk around the spice market and the inner markets where they house all the fresh and local produce you can imagine. Stop in and try some bread at Amy’s bakery, they’re serving up ingenious rolls like potato, caramelised onion and dill, all freshly baked and ready for you. Also check out the olive oil and balsamic tasting areas for things like peach balsamic, blood orange olive oil or a rich Colombian espresso salt. Once our legs start to tire we jump back on board the subway and head for the Staten Island ferry.

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Subways in New York City will get you pretty much anywhere that you need to go. When you arrive ask your hotel for a quick guide and familiarise yourself with the lines and the routes. Then, depending on our stay purchase a metro card and you’re on your way. Once you learn how to work the subway I guarantee you will use it so gab yourself an unlimited metro card for 30 bucks rather than topping it up every $2.50 journey. The subway has been renovated and the trains are clean and efficient, much cheaper than simply jumping in a cab and fighting the traffic.

We hop off and jump in the queue for the Staten Island ferry. This is one of the great free things to do in New York and it offers great views of the city and the Statue of Liberty. For us it is about stepping in the fifth and final borough of New York City that we have yet to set foot in. So we catch the ferry, get out and get straight back on. It’s almost dinner time and we do not want to be late.

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Eleven Madison Park. Number five on the list of San Pelligrino’s best 50 restaurants in the world. This is a dream come true. The review is done so you can check it out and all the photos here.

Day 32

 Happy Birthday Aunty Tanya!

Following our fifteen course marathon effort at the indescribable Eleven Madison Park we sleep in. Again! I am feeling more beautiful and radiant than ever. We surprise Tanya with a little cookie we got at the market yesterday and set off on the hunt for more New York sights and wonders. Today our eyes are set upon the Metropolitan Museum.

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Needing the exercise we decide to tackle the city streets on foot this morning. Feeling fit I happily agree. Oh what a poor decision. Turns out that dining almost exclusively on caviar, truffles, foie gras and duck fat will leave you the size of a small whale with the respiratory condition of a severely asthmatic ant. My brain wanted to frolic like a gazelle, instead I waddle like an unenthused hippopotamus. Central Park is a few blocks from our hotel and my ankle bones feel as sturdy as toothpicks. Nevertheless we soldier on.

The Met is a huge building spanning an entire city block with exhibits containing all forms of art and history. We jump straight into ancient Egypt, the relics are amazing and the photos are many. I must mention for you tourists, the met is a public museum so the 25 dollar fee the staff will try to charge you to enter is simply recommended. Jess and I entered for a cool five bucks. The museum is funded by the government so don’t get suckered in to paying tonnes. The Japanese exhibit is a wonderful display of zen beauty and the Greek and roman exhibits took us back in time. The Met is a wonderful place that one could explore for days on end. Check it out when you’re in town.

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Now we must head home because dinner tonight is at WD-50

Here we go again!

Josh and Jess

Sheer opulence. A decadent dinner @ Eleven Madison Park

Sheer opulence. A decadent dinner @ Eleven Madison Park

When Chef Daniel Humm first took over Eleven Madison Park the, forgive me, “hum” set through New York City. Eating here has been on my dream list since I first flipped through the pages of Humm’s incredible cookbook. Tonight I get to live my dream of dining at the number five restaurant in the world. Tonight we dine at Eleven Madison Park.

We dress up in our loveliest frocks and jump in a cab. The restaurant is of course located on Madison Avenue and though our russian cabbie had no clue where we were headed we got there safe in the end. Stepping through the front doors we realise just how enormous this restaurant actually is. Glorious high ceilings and extravagant decor. We are greeted by a team of expert waitstaff and escorted to our table. Champagne for me to start and cocktails for the girls.

We begin the grand tasting course, Jess’s camera poised at the ready for some serious food shots, a savoury black and white cookie with flavours of cheddar and apple. The black and white cookie is distinctly New York and the inversion of flavours is wonderful. The cheddar is sharp and the apple adds a lovely sour tang. First course is downed in a single delicious bite.

image This is followed by sea urchin snow with smoked cantaloupe and yoghurt. The oceanic mineral flavour of the urchin is lightened with the addition of yoghurt. Usually urchin has quite a challenging texture for many diners but this snow was light and powdery. Combined with the smokey cantaloupe made for an interesting combination that I really enjoyed. Jess isn’t an enormous fan of urchin but enjoyed it in this form. As I’m writing this review I realise just how huge it is going to get so i’ll do my best not to waffle on too much.

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Our next course is served on a bed of sand, a perfectly clean and shiny surf clam nestles in amongst the dune and we dive in to a delicious dish. Surf clam, tomato, beans and savoury. The tomato comes in a form of a lighter than air foam and the savoury is a rich smokey bacon. This was a delight to eat, the beans added a great creaminess and the tomato rounded out the smokey flavour.

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Continuing on in the seafood surprises our next course is a good old fashioned American Clam bake! A teapot filled with a wonderfully savoury tomato tea arrives at the table alongside several preparations of little neck clams, razor clams and scallop. Dubbed the “manhattan chowder” this dish was pure class. Perfectly cooked seafood, a crystal clear tomato tea and a savoury cracker shard that was crisp and crunchy. Humm’s nod to American cuisine is ingenious without ever losing direction or purpose.

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Our next dish was a dish of decadence. Lobster, in serious amounts. On the menu the dish reads tomato confit with lobster salad and bonito but to me this dish was all about the creamy crustacean. Claws were stuffed with a mousselline of lobster meat, topped with a tomato espuma, the confit tomato was stuffed with more lobster and this dish screamed summer seafood. We’re five courses in and my mouth is demanding more.

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Now the lobster was decadent but the next course is just lush, opulence and all things yummy. Foie gras brûlée with summer berries and beets. The foie is so light and caramelised on top like a perfect free form creme brûlée, the berries add little pops of acidity to balance all that creaminess and the beet gives just a touch of earthiness to tie everything in a neat little package. Yum! I devoured this course and most of the girls.

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Suddenly a meat grinder is attached to the table. Have we done something wrong? Is chef coming out to grind our fingers due to our offence? No, in fact he is preparing our next course. Carrot tartare with rye bread and condiments. This dish put the diner in control. The carrot was ground down and we were able to choose the flavours. There was plum mustard, horseradish, pickled quail egg, mustard seeds, chives, the list goes on and on. With every flavour combination the carrot was altered in a different way. I thought this dish was a great expression of a humble ingredient.

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Now we’re moving through courses. This is Tanya’s first fifteen course gastronomic experience and I don’t think she knew quite what she was getting into because the eyes are starting to bulge! Jess and I have become well seasoned eaters to say the least and the next course was a great display of chefs skill. Black bass poached with zucchini and squash blossoms. The delicate piece of bass had been “rescaled” with perfect rounds of zucchini, the squash blossom was filled with ratatouille. This is precision cooking, wonderfully soft fall apart fish, a perfect brunoise on the ratatouille the chefs here take everything they do very seriously. All we have to do is sit back and enjoy.

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We are officially half way through the dining experience so you are half way through this insanely lengthy review. Hang in there because the food just kept getting better and more incredible with each dish. Next we’re served an enormous ostrich egg, this is the inspiration of our next dish. Ostrich egg with corn pudding, truffle and buttermilk.  The corn is sweet and served in many textures with the eggy richness pairing with wonderfully earthy black truffle. Did I mention this place was decadent?

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Now it’s time for some meat! It arrives in the form of a whole roasted duck, filled with fragrant lavender and crusted in intensely floral Szechuan pepper. This dish was an incredible treatment of the duck. Perfectly pink, the Szechuan gave the skin gorgeous crackle that snapped under tooth before biting into the juicy flesh. Just thinking about it again is making me salivate. The duck was served with a roasted, fermented apricot which gave a kind of sweet sour note and some roasted fennel. As a side dish we also get the perfect one bite, a tantalising mix of confit duck rillette and foie gras. As if this dish wasn’t good enough already!

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Next we go on a picnic in the park, Greensward washed rind cheese, pretzel, mustard and green tomato. A picnic basket is delivered to our table which we unpack like hungry children. Leaving it up to Jessica, she makes our table look pretty and neat. The unusual part of this dish was not only the picnic but the fact that the cheese and the beer served alongside is made specifically for Eleven Madison Park. The washed rind cheese is soaked in the beer and aged for two weeks, this gave it a very wheat characteristic that I loved its the sour bite of washed rind. The beer was also used in the pretzel dough which accentuated the malt characteristics. The entire dish worked well on such a grand scale that I was blown away. A perfect end to the savoury part of our menu.

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The next dish excites Jess because here comes dessert. It begins with an egg cream. Shaken together table side for all of us with flavours of malt, vanilla and seltzer. It’s delightfully fizzy and sends a rush of bubbles straight up my nose. Lots of fun and freshens the palate wonderfully.

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Now the actual dessert begins with sassafras. The primary flavour in root beer comes here served as a sorbet alongside banana cake, caramel and vanilla. The sassafras has an extraordinary vegetative quality that I thought brought this seemingly simple dish into another realm. Jess enjoyed it thoroughly as it was gone in around 4 seconds.

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Our final dessert arrives with a show, initially the dessert consists of red pepper sorbet, cheesecake with strawberry and cashew. However our lovely waitress brings a deck of cards, each with specific flavours. Tanya cuts the card deck and she assigns us three individual cards. Each with the flavours mint, orange and lime. Lift up our plates and hey presto for me a mint chocolate, for Jess a lime and for Tanya the orange. Not only can this guy cook. He is a wizard! A kind of comic play on the millions of street performers within New York, we thought it was great. The dessert itself was a great sweet and savoury end to the meal with the capsicum flavour being cuddled along with strawberry and cashew.

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We grab the check and with it our true final course some chocolate covered pretzels and an original black and white cookie. To finish with these iconic New York snacks just brought us back into the beautiful city of New York.

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 To say that Chef Daniel Humm’s food is incredible is an understatement. For me his food screams of the city of New York. A city of decadence, opulence, bright lights and big sights. This meal is another one on our quest for perfection and it was a perfect New York experience. Service is warm, relaxed and friendly with all the little extras thrown in and the food took me to the city streets, in a way that I have never felt before. We usually associate terroir with wine but the meal at Eleven Madison Park has New York terroir, with all the fine trimmings and just a little bit of attitude.

Start spreading the news, I wanna be apart of it.

New York, New York.

Josh and Jess

Eleven Madison Park
11 Madison Ave Manhattan, New York USA
http://www.elevenmadisonpark.com

Kimchi, Chili and Kicking Korean. Dining @ Danji

Kimchi, Chili and Kicking Korean. Dining @ Danji

It has been almost 2 weeks since we dined at Alinea. Now don’t get me wrong we’ve eaten some great food while we have been travelling but I am having what I like to call michelin star withdrawal syndrome. So tonight we are dining at Danji, an unassuming hole in the wall that I stumbled upon whilst walking through the streets of New York yesterday. What a discovery!

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We step through the glass door and are greeted and seated. The tiny little space is filling fast and we are glad to get a table. Now up until this point dear Aunty Tanya was feeling a little skeptical about dining at this delightful destination but with the heavenly Korean scent wafting from the kitchen she was an instant convert. The menu is split into traditional and modern Korean dishes and I just don’t know where to begin. Do we have the scallion & Korean pepper pancake, the poached sablefish with spicy daikon or the bulgogi beef sliders. Choice is a difficult thing at times.

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Luckily enough we have some fantastic locals Eve and Theresa to steer us in the point of seriously good dining, thanks ladies! Now to the food.

We chefs have a tendency to eat some strange things, for me I eat snails, crickets, sea urchins, animal organs and everything in between. The other thing we like to do is consume as much raw material as possible. So we open with steak tartare with quail yolk, pine nuts and Asian pear.

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The meat is phenomenal quality, the yolk gives richness and depth whilst the underlying tartness of Asian pear hums in the background. Even Tanya got involved in this one! The plate is quickly polished off and followed with some crunchy crisp calamari and wasabi mayo. Served with lots of lemon to counteract the wasabi these slippery little suckers get demolished as quick as the tartare.

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Next is the only thing we devoured before getting a photo. Dammit Jess! Spicy pork belly sliders are chomped down in two bites. The pork is rich and succulent, and the heat of chilli only adds to the tantalising little buns. Thinking that we are eating way too fast and won’t be full we decide to order more. Spicy “k.f.c” Korean fire chicken wings. These ultra crisp delights were ridiculously good. Double fried for extra crunch the skin on the outside was puffed and golden and dripping with spicy chili sauce. I want to move in and gorge myself on these things. If you’re in New York get yourself here if this is all you order. It was insane!

image Once the last spicy morsel was finished our next dishes arrived. Vermicelli noodles with beef and Korean pepper, and kimchi, bacon, spam fried rice. The beef here is mouth meltingly tender with the Korean pepper adding a soft floral note. The vermicelli are addictive and I keep slurping them up as fast as I can. The rice comes topped with a glorious fried egg, chunks of spam and spicy kimchi. Yum, sweet ricey goodness.

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Korean food is food with attitude. Sweet spice and great flavours. There is depth and creativity here at Danji. Everything is delicious. I’m only sorry I couldn’t stay for longer and work my way through these delectable delicacies. Make this hole in the wall on your visit list when you’re in New York.

Come to the kicking Korean kingdom.

 Josh and Jess

Danji
346 W 52nd St New York City, New York USA
http://www.danjinyc.com