Tag Archives: London

Kampar Chicken Biscuits – Kai Zai Paeng


Kampar Chicken Biscuits aka Kai Zai Paeng

I have been craving for Kai Zai Paeng (鸡仔饼), otherwise known as Kampar Chicken Biscuits, for a while. These famous biscuits originate from Kampar, a town in the state of Perak in Malaysia, and boast a distinctive and aromatic flavour that can only belong to Kai Zai Paeng. Strange as it sounds, it is the intense flavour imparted by the salty and pungent fermented red beancurd (aka Nam Yee 南乳) that reels people in. Pungent = delicious? Ironic, I know, but it’s true! Nam Yee is often used in Chinese cooking, and the pungent smell of the fermented beancurd transforms into the most addictive aroma after cooking. It is also eaten as it is, as a wonderfully savoury condiment to plain Chinese-style porridge.

Kampar Chicken Biscuits aka Kai Zai Paeng

Since I had Nam Yee, and plenty of white sesame seeds in my pantry, I thought I’d whip up some Kai Zai Paeng. Even though these biscuits are called Kampar Chicken Biscuits, there isn’t any chicken in it, but the recipe I found calls for a touch of chicken stock to give additional flavour and new meaning to the name of this delectable snack.

Kampar Chicken Biscuits aka Kai Zai Paeng

Kampar Chicken Biscuits aka Kai Zai Paeng

The verdict? These biscuits turned out perfect. They taste just like the store-bought ones, and are very fragrant with a distinctive savouriness and aroma coming from the sesame seeds. They were thin, very crispy and too addictive! M and I keep reaching into the jar for more!

Kampar Chicken Biscuits aka Kai Zai Paeng

You would be happy to know that these are very easy to make. The recipe is laborious, in that you need to roll out the dough very, very thinly to get the perfect texture (my arms are still aching from the rolling and it’s been 2 days since I made these), but putting the dough together is ridiculously easy. I have tweaked the recipe as I don’t have all the ingredients, and replaced some (namely the candied winter melon) with similar flavours from things that can be commonly found in the average Asian pantry (kecap manis and more honey).

Here is the recipe.

Kampar Chicken Biscuits aka Kai Zai Paeng
(adapted from Little Corner of Mine)

Portion A:
295g self-raising flour
120g icing sugar
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon five spice powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon chicken stock powder
1 teaspoon garlic, chopped very finely
80g white sesame seeds

Portion B:
1 medium egg
2 tablespoons honey
2 pieces Nam Yee, mashed to paste
1 tablespoon kecap manis (Indonesian thick and sweet soy sauce)
100ml sunflower oil

1. Mix all dry ingredients in Portion A. Mix all wet ingredients in Portion B.

2. Add Portion B to Portion A, and mix till the dough is combined. Let the dough rest for 10 minutes.

3. Roll out dough to 2mm thick between two pieces of baking parchment. Use a cookie cutter to punch out the shapes you want. I used 48mm diameter round cutters and made 131 biscuits from the dough. Place pieces of dough on baking tray that has been lined with baking parchment, ensuring a space of at least 1.5cm between the biscuits to allow for expansion (this is also the reason why you have to roll the dough thinly because they expand a little).

4. Bake in oven that has been preheated at 175 degrees Celsius, for about 6 minutes. The timing will differ with different ovens. As the biscuits contain honey and are pretty thin, they can burn very easily, so keep a watchful eye!

5. Cool biscuits on cooling rack, this will make them thin and crispy. Store in airtight container when completely cooled, and exercise some restrain when eating them, will ya?

Hope you enjoy making these biscuits and let me know if the recipe works out for you.

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.

*Updated: This post is featured on Foodgawker and Photograzing. Check out my profile on Foodgawker and Photograzing to see my other featured posts!

Easy Dinner: Tomato and Basil Bruschetta

We were feeling lazy again the previous weekend, and as we chatted excitedly about our upcoming trip to San Sebastian, we couldn’t stop thinking about Jamón Ibérico de Bellota. I have very confidently proclaimed these to be the best ham in the world and so, how could we bring ourselves to wait for the trip before we indulge in some of this gem? We did the unthinkable again, plonked £18.50 for 100g of this precious ham from Selfridges, and went home to assemble another quick and easy weekend dinner for two.

Tomato and Basil Bruschetta with Iberico ham and Manchego Cheese

Inspired by our meal at Cambio de Tercio (review coming up), we improvised and made some bruschetta with a tomato and basil dressing on top. This requires no cooking, whatsoever, and is delicious served with the ham and some Spanish Manchego cheese. Yes, Italian bruschetta and Spanish ham and cheese, frown if you must but trust me when I say this combination triumphs in its simplicity.

Tomato and Basil Bruschetta with Iberico ham and Manchego Cheese
Of course, I couldn’t bring myself to make fresh bread, so I used a store-bought loaf of crusty white bread for the bruschetta. Just pop slices of the bread in the oven to toast them a little, and you’re good to go with the crispy babies.

Tomato and Basil Bruschetta with Iberico ham and Manchego Cheese

Here’s the recipe for the tomato and basil salad. It’s so easy that I’m almost embarrassed to place this in the Cooking category of this blog!!

Tomato and Basil Salad

4 good-quality tomatoes, preferably the sweeter variety, roughly chopped

12 basil leaves (and accompanying stalks), chopped finely

2 tablespoons extra virgin olive oil

Salt and pepper to taste

Mix all the ingredients together, and serve on crispy, toasted bread!

….

Yes this is stupidly easy. And ridiculously delish with the nutty ham and  rich & crumbly cheese.

Tomato and Basil Bruschetta with Iberico ham and Manchego Cheese

Enjoy!

P/S: I was experimenting with the DSLR again =).

Check out what’s cooking in my kitchen!

Also check out my other food adventures.

*Updated: This post has been  featured on Tastespotting and Photograzing. Check out my profiles on Tastespotting and Photograzing to see my other featured posts!

 

 

 

My Saturday Told In iPhone 4 Pictures

It was the PERFECT Saturday, I was completely relaxed, my footsteps were light despite the intermittent showers, and I was HAPPY in the smallest and biggest ways. Thought it might be fun to tell the perfect day in iPhone 4 pictures.

After months of writing, I am done with my first complete draft of my thesis, all 168 pages of pure scientific content. YAY! As I wrote, it felt like the cookie jar was refilling itself, only it wasn’t cookies it was refilling, it was floating pieces of black and brown poo. The crap just never ended. It still hasn’t, given that drafts often go through revisions, but hey, it’s a milestone that I’m happy with.

Then M took me out to Cale Street, on my request. Thank you, hun! The sun came out after the rain!

I always get my baking supplies from the usual supermarkets, but they have gotten a bit uninteresting for me and I want MORE! So I have been searching high and low for a baking supplies store, and I found the perfect one! For now. Check out Jane Asher at Cale Street for your baking needs.

I picked up some pretty cupcake cases, a piping bag, and my first two vials of edible lustre in Gold Sparkle and Sherry! I’m obviously waaaaaaay more excited by the lustre, gonna have so much fun with pretty-ing up my macarons! Can’t wait.

Then we headed to King’s Road, popped into Hotel Chocolat, bought chilli chocolate, and snacked our way into Sydney Street where The Chelsea Gardener awaits.

The blooms were so beautiful, I had half a mind to buy some, but decided not to, because I would just destroy the flowers with my incompetent floral arrangement skills.

We headed indoors at The Chelsea Gardener and found that ooooh, Christmas is almost here!

The loveliest Christmas tree ‘bling’.

A cute Christmas ‘tree’ of mini-ornaments.

The cutest hot air balloon.

The advent calendar toy truck!

And then we popped into Heal’s to have a look at crockery and utensils, the rain came, parking was expired, so we ran back to our car. Felt a little hungry and we decided to head up north for some crepes at the famous Hampstead Creperie! Spotted an old London bus (the hop on/off types with no doors) along the way.

There was a looooooong queue at the creperie. Overheard from an American kid who was behind me: ‘What would the world be without Nutella?!!’ Wise and indignant piece of philosophy dished out to people who don’t get the power of Nutella. You are going to do well in life, kiddo!

Ran back to M who was waiting in the car (couldn’t find legal parking) with two crepes, one in each hand. Mushroomhameggs&cheese for him, and Crepe Complete for me (hamcheese&SOFTegg). That’s my half-eaten crepe. Seriously good stuff. Best you will ever find in London and possibly anywhere else other than Brittany.

Got home after the snack-in-the-car, rested our legs for a bit, and yay, it was almost time to meet D at Bocca di Lupo, so again, I got a chance to ditch my smelly home rags for decent clothes. The chance to dress up, instead of stewing in my shabby outfit filth was very much welcomed after months of writing. Featured here are the H&M Chanel-inspired jacket (which I blogged about a while ago) and an even cheaper bracelet modelled after the chain on Chanel bags.

Had a fab meal (review coming soon, at some point…), fab desserts at Gelupo, cosy time at Miss D’s place, and headed back home for a hot shower and a slather of L’occitane’s green tea body milk.

Tell me that Saturday wasn’t perfect. Ok maybe it was insanely uninteresting and mundane, but it was perfect for me!

There you go, a perfect day in iPhone 4 pictures.

Lychee Mascarpone & Emperor’s Seven Treasures Macarons


Lychee Mascarpone and Emperor's Seven Treasures Macarons

This is a first for me on two levels. I have been encouraged by heavenwildfleur to join the Mactweets challenge for a while now, and yes, after making macarons a few times now, I am happy to say that I’m finally onboard with the folks at Mactweets! For this attempt, I’ve also used a new way of incorporating flavours into my macarons…with tea-infused jelly! As you can see, this is all very exciting for me!

Lychee Mascarpone and Emperor's Seven Treasures Macarons

This month’s Macattack Challenge 12 is PINK, and mind you, this is no ordinary pink. It’s PINK, representing the pink ribbons for the Breast Cancer Awareness month of October. I am very glad to be partaking in this on my first Mactweets challenge, as breast cancer is a debilitating disease that has struck close to home when one of my loved ones was diagnosed with it a few years ago. So most of all, whilst it is exciting to be caught up in the macarons buzz, this challenge is very meaningful to me. If you’re able to, please do spread the word and take part in the campaign for raising awareness on breast cancer. Thank you.

Lychee Mascarpone and Emperor's Seven Treasures Macarons

As I’ve mentioned, I am trying out a new way of incorporating flavours to my macarons. This is not a novel method, but it certainly is in my kitchen and thank goodness, it worked! My friends loved the macarons, even more so when they knew that these were made for a good cause.

I have always loved the Ispahan, a lychee-based rose pastry, and so for this challenge, I decided to make some lychee mascarpone macarons. I wanted to give another dimension to the sweetness of lychees, and to achieve this, I made some jelly infused with one of my favourite teas, Emperor’s Seven Treasures, which is a blend of different green and black tea leaves with fruity peach-like nuances. I thought this was a really delicious combination; the floral and fruity fragrance of the tea-infused jelly complimented the sweetness of lychees and white chocolate mascarpone very well! The watery and soft nature of jelly also cuts the thickness of the lychee white chocolate and mascarpone cream I made, and when eaten on the day after they were made, the cream and jelly came together as a wonderfully light filling with different textures to delight the palette.

Lychee Mascarpone and Emperor's Seven Treasures Macarons

Here are the recipes for the shell and filling.

For the macaron shells:
(adapted from heavenwildfleur)

100g egg white, aged
3g egg white powder
90g caster sugar
140g almond flour
160g icing sugar
1/2-1 teaspoon red food colouring

1. Preheat oven at 170 degrees Celsius.

2. Sift almond flour and icing sugar together in a bowl.

3. In a separate bowl, whisk egg whites and egg white powder till soft peaks are formed. Whisk in caster sugar until stiff peaks form.

4. To the egg white mixture, fold in dry ingredients from Step 2 in 1/3 portions to combine. Add colouring, then fold in the mixture more vigorously. Test the consistency from time to time by lifting a generous dollop of macaron paste and dropping it into the mixing bowl. If the macaron paste does not settle smoothly after 30 seconds, continue folding the paste. If the macaron paste smooths out too quickly, you’ve gone too far.

5. Pipe out the shells onto a baking sheet lined with parchment and leave them to rest for 25 minutes before baking.

6. When a crust is formed, turn temperature on oven down to 140 degrees Celsius and bake for 15 minutes, turning the tray halfway through baking.

7. Cool parchment of baked shells on cooling rack. Unmould when the shells are completely cool.

For the Lychee White Chocolate Mascarpone Cream:

120g white chocolate
20g unsalted butter
150g mascarpone, room temperature
150g lychees

1. Melt white chocolate and butter and leave to cool.

2. Blitz lychees in food processor, remove the juice by pressing purée through a sieve. Retain 6 tablespoonsful of the lychee juice, and also retain all of the pulp.

3. Whisk mascarpone till loosened, and beat in white chocolate mixture till combined.

4. Add the lychee pulp and 3 tablespoons of lychee juice, beat till combined.

For the Emperor’s Seven Treasures Tea-infused Jelly:

1/2 tablespoon Emperor’s Seven Treasures tea leaves
120ml boiling water
3 tablespoons lychee juice (from above)
1 tablespoon gelatin (depends on the instructions on the packet and how hard you want the jelly to be)

1. Steep tea leaves in boiling water and lychee juice for 10 minutes. Filter.

2. Add gelatin to filtered tea and refrigerate to set.

3. Once jelly is set, cut jelly into small cubes.

Assembling macarons:

1. Spoon lychee mascarpone cream onto one shell.

2. Add 2-3 cubes of tea-infused jelly on top of the cream.

3. Sandwich, and you’re done!

There you go, my PINKarons for PINKtober and my first Mactweets challenge! Hope you enjoy making these and let me know what you think of the recipe!

If you love macarons, join me on my macaron journey. But if you adore lychees, you might like my Lychee Chiffon Cake with Matcha Whipped Cream Frosting. Also check out my Lychees, Rose and Raspberries Entremet here – The Ispahan Cake!

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.

*Updated: This post is featured on Foodgawker, Tastespotting and Photograzing. Check out my profiles on PhotograzingFoodgawker and  Tastespotting to see my other featured posts!

Kimchi & Olive Fried Rice


Kimchi and Olive fried rice

We had some friends over for sushi yesterday night. We had oodles of fun stuffing everything we loved into maki rolls and ousting each other in virtual tennis on PS3. And then the fire brigade  (if I might add, one of the guys was very hot!) came in to rescue M and our friends who were stuck in the lift when M left to drive them home, with me squatting outside the lift in my pyjamas waiting for them to be rescued. It was a little boring at first, to wait for the firemen and lift engineer to come (thank goodness I had my iPhone 4 to keep me company for 1.5 hours) and then it got pretty scary when the lift kept dropping with every attempt to pry the doors open with six very large hands and a crowbar.  Thank goodness everyone was alright, although they had to be dragged out of the lift to the landing. So our night didn’t end till about 3am and M and I woke up feeling really tired this morning. Walking bleary-eyed into the kitchen, we realised the gravity of what we have done. Again. As usual, M and I were overzealous with food quantities and ended up cooking too much Japanese rice the night before. Our mantra is Waste Not, so even though it is a lovely sunny Sunday afternoon, and it is all very tempting to go out and have some fun, we decided to stay in and make a quick & easy lunch out of the leftovers. Besides, it gave me a good excuse to try out the Nikon D5000 I had borrowed from J. This was my perfect cure to ‘post-traumatic’ stress – a satisfying home-cooked lunch and a chance to dabble in food photography that is a little more professional than what I have done with my Lumix LX3.

Kimchi and Olive fried rice

Leftover rice is always good for making fried rice. And I decided to make one which had some of my favourite ingredients in it – lots of garlic, crab sticks (leftovers from sushi night), luncheon meat (otherwise known as Spam, but the Ma Ling brand I use is less salty), kimchi for that extra kick and preserved olive vegetables for an earthy saltiness. Might be junk to some, but oooooh it was delicious and incredibly satisfying. Most of all, it was ridiculously easy to make. I made enough for four servings (or two, if you’re hungry), and the extras can be kept for another day to be reheated for a weekday dinner.

Kimchi and Olive fried rice

Here’s the recipe for my Kimchi & Olive Fried Rice:

500g cooked Japanese rice, left overnight
200g kimchi
170g luncheon meat, cubed
4 crab sticks, cubed
1 egg
1 tablespoon preserved olive vegetables
4 cloves garlic, chopped
2 tablespoons vegetable oil

1. Heat vegetable oil in a non-stick frying pan and fry chopped garlic on medium heat till light golden brown.

2. Add crab sticks and luncheon meat and fry till lightly browned.

3. Stir in kimchi, followed by rice. Toss the rice till it takes on the colour of kimchi.

4. Stir in egg and preserved olive vegetables, and fry on high heat till rice takes on a drier texture. I like my rice a little charred and chewy, so I fried the rice for a little while longer on high heat. And it’s done!

Easy, isn’t it? You can add anything you want to fried rice, really. Chinese sausages, minced meat, dried scallops, XO sauce, the works. But I really like it with kimchi and preserved olive vegetables, so there.

On a geeky note, I like how the photos are turning out with Nikon D5000. I’ve never used a DSLR to photograph my food, so this is a first and it’s looking a lot better than what my Lumix LX3 can do. Might make a switch, but I think I will need to be more educated on DSLRs and of course, save up for one!

Check out what’s cooking in my kitchen!

Also check out my other food adventures.

*Updated: This post is featured on Foodgawker, Tastespotting and Photograzing. Check out my profiles on PhotograzingFoodgawker and  Tastespotting to see my other featured posts!

 

Vanilla Bean Macarons with Bailey’s & Coffee Buttercream

Morning world! I was up pretty early today, with my mind constantly whirring about my coughawfulcough thesis writing and some exciting macaron ideas. I haven’t gotten round to making any macs lately owing to a month-long trip back to Singapore and keeping up with the mundane things-we-have-to-do sice we returned. I have been dying to put some action into egg whites. Not sure if I can get round to making some today (new flavours coming up!), but I shall quieten my overactive mind with a little post on some macarons that I made back in July this year.

Vanilla Macarons with Bailey's & Coffee Buttercream

So, I’m not a big coffee drinker. In fact, I can’t take any beverages that have coffee in it. Shame, isn’t it? I could never understand how it feels when people say ‘Oh gosh, this coffee is soooooo good’, or when they quip, ‘I could do with a coffee right now’. I can’t fathom what it feels like to be addicted to coffee, to be reliant on and appreciative of it, and quite frankly, I feel…..left out.

BUT nature has its ways. It’s all about balance, homeostasis (sorry couldn’t help but bring this biological term up, been repeating it a couple of times in my now 120-page strong thesis). And I have been made to love coffee-ish desserts even though I can’t drink coffee.

Drinking coffee makes me want to lie down. For those of you who have witnessed a rather red-faced me (no I wasn’t angry, I just lack alchohol dehydrogenase) feeling faint after a teeny tiny bit of alchohol, drinking coffee kills me. Quite embarrassingly so, it messes with my head far worse than alcohol, it gives me such a nauseating headache, that once after a coffee initiation by my aunt in the form of Starbucks mocha, I quickly apologised to her and said ‘Sorry aunt, I really have to go home right now’. I never took another sip of coffee since. But it’s really okay, because I still am able to enjoy tiramisu, coffee ice-cream, coffee cake, coffee bread, coffee ribs. I suppose I may be regrettably aversive to only liquid coffee.

Vanilla Macarons with Bailey's & Coffee Buttercream

One day in July, I was craving for coffee something. I wanted to be surrounded by the nutty aroma that we can only get with coffee. Tiramisu seemed much too heavy, and I would just end up making too much for the two of us. I didn’t think I wanted to have a slice of coffee cake every day for the rest of the week.  And so, I decided to make something that was manageable in small numbers, something that I have been addicted to making and eating for the last couple of months. Vanilla Bean Macaron with Bailey’s & Coffee Buttercream was it. Let’s just say they were yum, atrociously good with liquid coffee (or so the husband says). I was inspired by salted butter caramel and added a tiny bit of salt to the buttercream filling so it cuts the sweetness and brings out the flavour of Bailey’s. So…yay! Coffee for me!

Vanilla Macarons with Bailey's & Coffee Buttercream

Here’s the recipe:

For the Vanilla Bean Macaron Shells
(adapted from heavenwildfleur)

100g egg whites, aged
3g egg white powder
90g vanilla sugar
140g almond flour
160g icing sugar
Some cocoa powder

1. Preheat oven at 170 degrees Celsius

2. Sift almond flour and icing sugar together in a bowl.

3. In a separate bowl, whisk egg whites and egg white powder till soft peaks are formed. Whisk in caster sugar until stiff peaks form.

4. To the egg white mixture, fold in dry ingredients from Step 2 in 1/3 portions to combine. Then fold in the mixture more vigorously. Test the consistency from time to time by lifting a generous dollop of macaron paste and dropping it into the mixing bowl. If the macaron paste does not settle smoothly after 30 seconds, continue folding the paste. If the macaron paste smooths out too quickly, you’ve gone too far.

5. Pipe out the shells onto a baking sheet lined with parchment. Sprinkle a little cocoa powder on the shells and leave them to rest for 25 minutes before baking.

6. When a crust is formed, turn temperature on oven down to 140 degrees Celsius and bake for 15 minutes, turning the tray halfway through baking.

7. Cool parchment of baked shells on cooling rack. Unmould when the shells are completely cool.

Question: I wanted white shells, but somehow my oven coloured them. Anyone knows how to get whiter shells?

For the Bailey’s & Coffee Buttercream

125g unsalted butter
1 cup icing sugar
3 tablespoons cooled coffee (strength depends on your preference and type of coffee, I filtered 3 tablespoons of Nescafe in 6 tablespoons of water)
2 tablespoons Bailey’s
3/4 to 1 teaspoon salt

1. Beat butter and icing sugar together.

2. Add coffee, Bailey’s and salt, and beat till well combined.

3. Pipe on cooled shells and sandwich them into macarons.

These make 60 shells, so that’s 30 macarons.

Hope you enjoy making them! Let me know how they turn out.

If you love macarons, join me on my macaron journey.

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.

*Updated: This post is featured on Photograzing. Check out my Photograzing profile to see my other featured posts!

Good Italian at Enoteca Turi

Before I sing praises about the Italian food at Enoteca Turi, I have to apologise for how crappy these photos are. I was teased by the waiter for wielding my camera over every single dish we had at Enoteca Turi. My foodie companions are usually very tolerant; even then, I am hasty about it so no one has to wait, and being the amateur armed with an normal digital camera in dimly lit restaurants, the photos tend not to do the food justice. But oh the slightly expressive waiter made me blush with my phototaking attempts, and I was just thankful that the restaurant was pretty dark. I have never been thrown odd looks by staff in any restaurant, so I was particularly self-conscious this time round. I couldn’t bring myself to get better shots. Unlike what the pictures show (these would have turned out in better hands, even on first attempt…), I assure you the food was great.

Enoteca Turi

We had originally planned to visit Manicomio, but D had been there and left less than impressed, so we headed further down to Putney for a spot of Italian at Enoteca Turi instead. The drive to Enoteca was, to say the least, far. But you see, we all have to work for the good things in life, and this is one of those instances.

The calamari was very popular that evening, and we missed out on that, so we went for the parma ham and figs instead. It was delicious, I usually have melon with parma, but figs are a far better choice than melon in this case. There’s something magical about the concentrated sweetness of figs that brings out the flavour of parma ham. Wonderful. This dish certainly showcased the produce very well.

We also ordered a platter of grilled mediterranean vegetables to share. Being the carnivore here, I wasn’t particularly tempted to eat it. It was nice to chow down some smokey vegetables, but it didn’t make me weep or pine for it.

Enoteca Turi

Moving on to mains, I would like to bring your attention to the fresh crab fedelini. Served with rocket, chilli and garlic, this dish is guaranteed to transport you to the beach, or even the land of crustaceans. It was bursting with flavours of the sea, I reckon a generous number of crabs have gone into the broth for preparation of the sauce. This is one of the best pasta dishes I’ve ever had, yes it even trumps the ones in authentic trattorias in Rome, and the ones at Signor Sassi (which does good pasta, by the way). I wouldn’t mind travelling all the way to Putney just for this.

D had braised steak in a red wine sauce, while M had the risotto with grilled fish. Whilst both were pretty decent, I still preferred the crab fedelini. That, my dears, is a must-have.

Enoteca Turi

We finished off our wonderful meal with three desserts. Pannacotta in rhubarb soup, tiramisu and chocolate fondant tart. I absolutely loved the pannacotta. It was silky smooth, rich in vanilla, and it worked tremendously well with the tartness of the rhubarb soup. Excellent stuff. The tiramisu was a little disappointing, I secretly thought that my own tiramisu (made with a recipe given to me by an Italian friend, whose mum opens a restaurant in Italy that caters to the likes of Beyonce and Robert De Niro) was better than the one served at Enoteca. The chocolate fondant tart, on the other hand, was a stunner. Deep, dark, bitter, intense chocolate bed slathered lovingly on a buttery base, it was beautiful.

While Enoteca Turi duly impressed with the selection of food we had, I have to hand it to its well-stocked wine list. Enoteca means wine shop, and true to its name, the wine pairings were excellent. I don’t take to alcohol very well, but the white wine that was paired with the crab fedelini was insanely good. If you’re into wine, this is the place to come. You can’t go wrong with the brilliant wine pairings, everything has been selected with much thought, to bring out the best of the dishes. Of course, with excellent wine and good food, we couldn’t expect to get away with a budgeted bill. Each of us ended up paying an average of £45 to £50. Enoteca Turi is rather small too, so be sure to make reservations!

Check out my other food adventures!

Enoteca Turi is located at:

28 Putney High St London SW15 1SQ