Aqua Kyoto, Soho

Catching up with friends in London for the day is one of my favourite outings. I was there last week to catch up with friend who moved to the Middle East but is home for holiday. Having spent 9 months in a country where no pork product is allowed, she really craved for pork pies, bacon, sausage rolls........ and alcoholic beverages!

After a coffee and a quick bite (contained bacon, of course) at Costa just off Regent Street, we moved on to the next venue in Soho - Aqua Kyoto, sandwiched between Regent Street and Argyll Street. Suited on 5th floor, we sat on the terrace to enjoy the glorious London skyline whilst enjoying a bottle of Sauvignon Blanc. Telegraph described it as one of London's best rooftop bars. From the ground floor entrance to the actual restaurant/bar entrance, the decor was minimal and in black, presents a chic and mysterious ambiance. Since it was only early in the afternoon and we have much to catch up on, a bottle of wine seems like the best choice. Considering 12% service charge is automatically added onto the bill in most London hospitality establishments, I did expect somebody to carry our wine bucket and glasses to the terrace but no body offered a helping hand. Poor effort in terms of service.

Behind the bar is a huge dining area with a sashimi/ sushi counter in the middle. At the time of our visit there was no diners but I wouldn't mind a revisit to sample their food menu. It is a shame I was too immersed in our conversations that I forgot to capture the London skyline and the venue, never mind!


  

Warwick Castle

Probably one of the most famous castle in the UK, Warwick Castle has been on my 'to visit' list for quite some time. Since watching he BBC One history drama 'The White Queen' (base on a Phillipa Gregory novel) a few months ago, I am even more fascinated by its rich history and managed to cajole the other half to spend a short weekend there. 

It takes 3 hour to get there by car so we decided to travel the night before and stayed at an Old English Inns (https://www.oldenglishinns.co.uk/), suited just outside Stratford-Upon-Avon. At first I was dubious of the standard as this is just another hotel chain (owned by Greene King Brewery), but to my surprise, it was tastefully decorated, comfortable room/bed and they served up a great English breakfast! We really could not fault a thing.

Tips: We purposely left our booking till rather last minute to see if we could get a better price.  Of course there is an element of risk if the choice of accommodation is limited in the area you're planning to stay. For us there were plenty of options and well worth the risk as the price was dropped by half!

It was raining like cats and dogs all day but luckily by the time we got to Stratford-Upon-Avon it finally stopped. After much contemplation we have decided to take a stroll to Stratford town instead of having pub grubs at the B&B. Most importantly it would be rude not to pay a visit to Shakespeare's hometown! Like most small English towns, Sunday is usually a day of rest and since we didn't get there till 6 p.m., all the shops were shut. Nonetheless, it has a good vibe and projects a classic Tudor charm, would love to see it in daylight, when it is full of live. We strolled around town and found all the nice eateries (and open on Sunday evening!) are on Sheep Street, not far from the River Avon. By nearly 8 p.m. we've finally agreed to dine at Lambs on Sheep Street (http://www.lambsrestaurant.co.uk/) - I thought it was rather fitting! 

The building itself dates back to 16th Century, with original wood work proudly displayed amongst the modern decor. Along with the dim lighting, this establishment projects a chic but warm ambiance.    

We both went for the set menu in the end and both had the Deep-fried Plaice Goujons with watercress & tartare sauce as starter. I love plaice, the battered was light enough and the tartare sauce was creamy with a subtle sharpness from the capers and gherkins. I would say it is one of the best tartare sauce I have tasted! Must try to recreate it at some point.

As for main course, I opted for the Smoked Haddock Fishcake with poached egg, wilted spinach, wholegrain mustard sauce. The fishcake was packed with smoked haddock, unlike some who tries to bulk it up with a silly amount of potatoes; poached egg has a perfectly runny yoke but under season; the sauce compliment the dish very nicely, as sometimes wholegrain mustard can be a little overpowering.

The overall experience was good and would probably visit again if we visit Stratford in the future. 

After a lovely night rest and a filling English Breakfast, we drove to Warwick Castle which was only 20 minutes away. We visited The Castle Dungeon first.

Opened in 2009, an alleged truly horrific dungeon that made 15 visitors faint in the first month of its opening. Apparently it has since toned down to accommodate thrill-seekers who may not have the most robust nerves. The whole tour took about 50 minutes and there were a couple of occasions where I got spooked, but the overall experience was only so-so. We would love to  have experienced the original setting if we could. This is a dungeon that suppose to recreate the medieval torture scenes and witchcraft, so we expected it to be brutal and bloody, but instead we felt it was trying too hard to cater for family-of-all-ages instead.

It took us about another 2 and a half hour to finish going round the castle, listened to talk on battlefield weapons etc The best bit was the Chapel, Great Hall and State Rooms. 

Wax figures to demonstrate visitors what the fair maidens' life were like in preparation for war.

Earl of Warwick's armor and weapons collection exhibited in the Great Hall.

A close-up of this exquisite table/ cabinet that was exhibited in The Great Exhibition at Crystal Palace in the 19th Century. The craftsmanship was exceptional. 

Castle view from the Caesar's Tower.

'Britain's Ultimate Castle' is Merlin Entertainments' tag line for Warwick Castle and it would have been perhaps the ultimate castle if it is not being made into half theme park half stately home. I love visiting all the grand stately home, palaces and castles across the country because of the rich history, grand architect, and elaborate artifacts. This theme park-historic houses crossover really did not floats my boat, as I came away didn't particularly learn anything new about this great castle; and did not experienced the full theme park treatment either. Perhaps it is a great place to inspire children to learn about history and good day out for the family a as a while, but for historic houses fanatic like myself, this was a disappointment. The 8th Earl of Warwick sold his ancestral castle to the Tussauds Group in the 70s and caused an uproar. One cannot denied the restoration work both Tussauds Group and Merlin Entertainments have carried out has indeed saved the castle from being ruined,  but what they were not able to restored was the glory of an ancient English castle. 

Bamboo Steamed Pearl Balls (珍珠球)

Although this is a 'traditional' dim sum dish, but I must confess I have never came across them at any of the dim sum restaurants I've visited in the past (or I was just too busy crunching spring rolls...!) I first found out about these delicious bad boys from an article in a free Chinese newspaper I picked up from a  Chinese supermarket in my area.

These dainty Pearl Balls are rather effortless to make and are perfect size for starters or party nibbles.  There are so many variations of Pearl Balls' recipe out there, it is hard to pin down one that is the most 'authentic' (if there is one?). Each cook has his/her own twist and so long the two key ingredients are there then all is well. As a true believer of 'you are what you eat', I always use free range or organic meat in all my recipes. The price of free range and organic produce has come down in recent years. It may come as a surprise, but I found local butchers offer a more competitive price than supermarket chains.  It is definitely worth spending the extra pound or two if possible, as these meat is definitely more flavorsome and of better texture than the battery farmed meat. One of the butcher I use stock up free range pork from Blythburgh, Suffolk (http://www.freerangepork.co.uk/). All their pigs and piglets spend their lives living outdoor, breathing in fresh air and only take shelter when they need it. Because these piggies spent their lives roaming around outdoor, there is much less fat from the meat in comparison to their battery farmed counterparts. For 500g of free range pork shoulder minced, it was approximately £3.50; a middle price range supermarket chain offers 500g lean pork minced at £3, not a huge difference in price but definitely a huge difference in quality.

Makes about 2 dozen

150g glutinous rice, soaked overnight in cold water and drained

500g minced pork (preferably free range)

3 dried Shiitake mushrooms, soaked overnight in cold water, finely diced

Handful of dried shrimps, finely diced

2 stalks of spring onion, finely chopped

3 garlic cloves, crushed

Thumb size fresh ginger, finely chopped

Splash of light soy sauce

Splash of Shaosing rice wine

Splash of sesame oil

Pinch of Chinese 5 spice

Pinch of ground white pepper

Salt to taste

1. Drained the soaked glutinous rice and Shiitake mushrooms.

2. Finely chopped and diced all the ingredients and mix them with the minced pork along with the seasoning and spices.

3. Layer the bamboo steamer with a sheet of greaseproof paper.

4. Use hands to roll the pork mixture into ping-pong ball sized ball, then roll the meatballs in the bed of glutinous rice until it is evenly coated with rice.

5. Place the balls in the prepared bamboo steamer. Ensure there is enough space between them so they do not touch each other.

6. Fill the wok with enough cold water and place the bamboo steamer on top (with the lid on).

7. Have the hob on high heat for 20 - 25 minutes or until the rice is cooked through. Do check the water level periodically to ensure the water has not evaporated.

And here we have some mouth watering Pearl Balls!

Parks London

Earlier this year, I have decided it was time to have my own bachelorette pad at long last. After months of searching, I finally found the perfect flat in the same neighborhood. Some said it is rather snobbish of me only wanting to live in houses within this one particular postcode. Well, I did branch out to other areas but they just did not have the same vibe!

The flat is furnished with modern and unique retro furniture, and is fragranced with my favorite Parks London diffusers & candles (http://www.parkscandles.com/). I have been a loyal customers for many years because the company uses 100% natural wax in their candles; Organic natural alcohol with high levels of essential essential oils used in diffusers - perfect of those who would prefer more natural products. Let's be honest, there is nothing more unappetising than walk into a house that is filled with cheap, synthetic aroma.

I recently purchased a deluxe gift set, as I've decided to give myrth a go (definitely not to do with religious reason!). It is a rather woody, earthy smell which suits whatever mood one is in. Burn time is rather long for these tiny little candles (approximately 8 hour each), just enough to have one in each room to maximise the fragrance around the flat. The diffuser alone is already very aromatic and I only light candles at night to enhance the overall ambiance, so that leave the room spray! I must admit I seldom use it but it does come in handy, especially if I am inviting guests over for dinner and it is fantastic to quickly master the smell of cooking. A couple of squirt will do the job nicely!

Chinese Sausage and Dried Shiitake Mushroom Rice (臘腸飯)

Rice has always been a comfort food for me, especially when I am feeling tired and grumpy. Contrary to popular belief, rice is actually very easy and quick to cook, which makes a perfect mid-week supper. My parents always use a rice steamer when cooking rice, and yes it is very convenient especially if there are quite a number of people around for dinner. Nonetheless, cooking rice in just a saucepan is equally simple, if you know how. Nothing tastes more disgusting than pre-steamed rice that comes in a sachet, not only are they not sticky like proper steamed rice, they also taste like plastic. I know this because I had the privilege of sampling this kind of product when I was at boarding school, where the boarders have no facilities to cook (apart from using the microwave, which was allowed) and were desperate for some comfort food.

And there is the good ol' Boil in the Bag rice. This type of product is sold to consumers as 'convenient' and 'great for portion control'. I mean, how challenging could it be to measure a portion of rice really? Will Boil in the Bag pasta be available on the market next? OK, enough ranting and perhaps it's time to talk about this comforting rice dish instead.... There are quite a few Chinese sausage varieties, and the most common and popular ones are Lap Chang (臘腸) and Run Chang (膶腸). Both of these sausages are dried and hard, look similar to chorizos, but look can be deceptive.

I used Wing Wah Lap Chang in this dish and for those who are not familiar with Wing Wah, it is a famous Hong Kong-based food manufacture, with quality guaranteed.

Serves 2

A handful of dried Shiitake mushrooms, soaked with lukewarm water till soft then sliced

2 Lap Chang, halves

Leek, thinly sliced

Basmati rice, enough for 2 (tip: 1 ramekin full per person)

Light soy sauce, to taste

1 tablespoon of vegetable oil

To garnish: chopped spring onion

1. Put the rice on in accordance to rice cooker's instruction. 

2. Place Lap Chang and Shiitake mushrooms into the rice cooker when the rice is half cooked.

3. Meanwhile, heat the oil in a frying pan and pan fry the leeks until soft. Take it off the heat.

4. Once the rice is cooked, take the Lap Chang out have the, thinly sliced.

5. Season the rice with light soy sauce and mix in the Lap Chang.

6. Serve on a plate (or bowl) with leek and garnish with spring onion.

Enjoy!

Harvey Nichols - Sugo Con Ricotta Forte

As the title suggests, I will indeed be giving my verdict on this tomato passata with ricotta forte pasta sauce. When it is cold and grey outside, all one really wants (and needs!) is some comfort food, and I tend to consume an awful lot more carbohydrates-heavy food in the winter months: potato, bread, chocolate (with nuts only), pasta..... etc.and tonight I really fancy a hot bowl of spaghetti for dinner.

Dave didn't feel the spaghetti love so I took the liberty to make a pasta dish using this sauce and it contains some basic mix of ingredients:

3 rashes of smoked bacon
1/2 a courgette, chopped
1 onion, finely chopped
1 clove of garlic, crushed
Sugo Con Ricotta Forte pasta sauce
Salt and pepper to season
A healthy shaving of Parmigiano-Reggiano
2 serving of spaghetti (some for tomorrow lunch)

I purchased this sauce when I was putting together Christmas food hampers for friends and family with shops-bought and homemade goodies. There are only 6 ingredients in this sauce (tomato, onion, extra virgin olive oil, ricotta forte, basil, salt) with no preservative. If tasting the sauce on its own it was actually quite acidic, but mixing it thoroughly with the Parmigiano-Reggiano has helped to reduce some of its acidity.
It is true to say that sometimes less is more. This simple dish has satisfied the winter comfort which I was after and there's even some for tomorrow lunch, win win!

Heartwarming Supper - Beef Cheeks Casserole

Despite the bad weather, the road isn't actually too bad and I've finally ventured out to the supermarket. Apart from restocking on the kitchen basic, I haven't really thought about what's on the evening menu, until I made a new discovery when walking pass the butcher section in Waitrose - beef cheeks!! It was very reasonably priced, if I remember correctly it was about £6.80 per kg. I bought 2 cheeks and that came just over 1 kg, and that's enough to serve 6.

I have only ever tasted beef cheeks once back in December last year at Pinocchio's, where Dave ordered 'Slow Cooked Cheek of Beef' for his main course. It was a rich and flavorsome dish, the meat was tender and it melt in the mouth. The only downside of this dish was that there was a huge quantity of pancetta, which made the sauce rather salty and overpowered the beef a little.

You guessed it! Beef Cheeks Casserole was on the dinner menu that night:-

Serves 6

1.2 kg beef cheeks
Splash of rapeseed oil
Sprinkle of plain flour
200g pancetta
2 stalks of celery, halves
1 carrot, ditto
2 cloves of garlic, ditto
2 medium onions, chopped quarterly
1 leek, roughly chopped
2 bay leaves
1/2 dozen of black peppercorns
2 whole cloves
1 star anise
1/2 dozen of juniper berries
1/2 tbsp of dried thyme
1/2 tbsp of dried rosemary
1/2 bottle of good quality red wine
250ml organic beef stock, or organic beef stock cubes
250g button mushrooms
Salt and pepper, to taste

To Serve:
Golden mixed potato mash (sweet potato & potato), peas and broccoli

1. Cut each cheek into 6 portions and prepare all the vegetables 
2. Mix the flour with a pinch of salt and pepper, then sprinkle the meat with the mixture.
3. Heat the oil in a large, ovenproof casserole dish (i.e. Le Creuset cast iron) then brown the meat on both sides and set aside.
4. Heat a little more oil in the casserole dish, add the vegetables (apart from the mushrooms) and cook gently until soften.
5. Return the meat into casserole dish, add in all the herbs, spices, peppercorns, and berries.
6. Pour in the wine and stock, bring it to boil and turn down the heat to simmer for an hour.
7. Meanwhile, preheat oven to 190C/ 370F
8. Season with salt and pepper, mix in the mushrooms then place the casserole dish into the oven for a further hour. To avoid the meat drying out, check the liquid level and turn the meat from time to time.
9. Now, prepare the vegetable of your choice and the make the mash.
10. Take the casserole dish out after if has been into the oven for an hour. Keep it cooking on the stove with low heat. 
11. Use a slotted spoon to remove the meat (and any vegetable in there) from the casserole dish. Discard the spices, peppercorns, berries and bay leaves 

Turn up the heat and reduce the liquid by 1/3.

Serve the meat, mash and vegetables evenly for each portion, pour the reduced sauce over.

The verdict and feedback from Dave was that my version was much tastier than Pinocchio's, as it was seasoned just right, the meat was tender and can really taste the beef. If I had more preparation time I would have marinated the beef with spices and red wine over night for a more in depth flavour. Overall, I thought this was pretty good effort as first attempt :p