Exploring Macau’s Fusion Cuisine at A Wong

Londoners, here’s a chance to Taste Macau. We get to experience this unique centuries old fusion cuisine at  A Wong where Macanese Foopd Ambassador Florita Alves has collaboration with Andrew Wong to create an 8 course tasting menu.

Florita Alves and Andrew Wong at A Wong

Florita Alves and Andrew Wong

The Macau Tourism Board held a lunch to preview this menu recently.  At A Wong, the main dining room is packed and oddly,  I catch a few odd snatches of Cantonese conversations. It appears that among the guests at this lunch to launch the Macanese menu are some transplanted Macanese and representatives of the Macau community. For a moment there, I thought I was back in Hong Kong.

When I lived in Hong Kong, I used to visit Macau just to play golf. I don’t remember ever having a typical Macanese meal when I visited Macau. This would be a new experience for me.

About Macanese cuisine

Macanese food a true fusion cuisine, a result of the Portuguese explorers making strategic trading ports en route from Europe in Goa, Melaka and Macau during the spice trade. Macau was a Portuguese colony for several centuries and was one of the last remaining ones until their handover back to China on 20 December 1999.  The first Macanese woman was a Malaysian woman from Melaka. The influences can be seen in some of these dishes on the lunch menu. There is still a strong Portuguese slant to some of the dishes and the liberal use of olive oil for cooking.

Macau does not have a large population but their community keeps their old cultures and traditions alive with many festivals. A lot of the locals left prior to the handover back to China but like Hong Kong, many have returned. Macanese cooking is kept alive by grandmas and mothers cooking with their daughters for these events. Recipes are still passed down by word of mouth through the generations.

The 8 course tasting menu was designed to showcase dishes which epitomise Macau and is served tapas style. The highlight of the lunch menu at A Wong was the African Chicken dish, a richly flavoured succulent chicken. It is usually marinaded in the spicy sauce for over 24 hours before being cooked.

The Bacalha married a Potruguese ingredient with Chinese Dim Sum techniques, resulting in a very tasty dumpling. Gambas a Macau, smothered in garlic was an easy winner.

Loved the pudding of the Pasteis des nata wiht flaky pastry and the coffee jelly with coconut pudding was a great combination.

Blinhos des bacalhau and Chillicote

Blinhos des bacalhau

Gambas a Macau

Gambas a Macau, grilled prawns with garlic and spices glazed with white wine

Shanghai dumpling wuth Glazed Dried Pork

Shanghai dumpling wuth Glazed Dried Pork

Grilled Portuguese Sausage with Beef Mince Minchi

Grilled Portuguese Sausage with Beef Mince Minci

African Chicken

African Chicken

Pasteis des nata egg custard tart with a Bebinca inspired coconut pudding with coffee jelly and Kahlua

Pasteis des nata egg custard tart with a Bebinca inspired coconut pudding with coffee jelly and Kahlua

Malaysian Influences in Macanese cuisine

On chatting to Florita, I found out that there is a lot Malaysian influence Macau cuisine. Of all the dishes on the menu, the one that most Macanese would identify with and is most representative of the Macanese cuisine is the Minchi, a minced beef dish. Every family has their own recipe for this but Florita gave me her recipe which I will reproduce on this blog soon.  This is normally served with rice as a typical home cooking dish but here it was served with some cubed fried potatoes. There is a very similar dish in Malay cuisine too.

Another example of Malaysian influence is the use of an ingredient called Balichao which used to made with tiny silver shrimps, a flavouring in many of their dishes. Florita sometimes enhances this with a splash of Portugese brandy. Balichao is not unlike the Malaysian Belacan (fermented shrump paste). The Macau version is less pungent. A balichao sauce is served alongside a Portugese meat stew called Tachuchauchau, not dissimilar to our Nyonya Tau Eu Bak (stewed pork belly) and sambal belacan.

There is a soupy noodle dish called Lakasa with shrimps and vermicelli which they have during Christmas. We have Laksa a spicy noodle soup. Their famous African Chicken is usually served with a sambal sauce which is very similar to our Malaysian condiment.

Am fascinated by this cuisine as the melding of the many different food influences has created a food culture that has evolved through the centuries. This has reminded me to investigate our own Malaysian Portuguese fusion cuisine (Kristang)  in Melaka on my next trip there.

If you like to explore different cuisines, don’t miss this  Macanese Food event. The 8 course Macanese tasting menu will be available from the 17th – 29th November at A Wong. 

A Wong

70 Wilton Rd,
London SW1V 1DE
020 7828 8931

A. Wong on Urbanspoon

For more information on Macau visit:

EatCookExplore was a guest of the Macau Government Tourist Office.

Carnaby Street Eat Food Festival 20 July

Kingly Court  Carnaby Street Eat

Kingly Court Al Fresco Dining

Carnaby Street was a real hotspot in the 60′s when it was a centre for fashion and music of the Swinging 60s. Today, it is a pedestrianised shopping area with lots of quirky boutiques and a lot of restaurants and bars. Veer away from the main stretch and explore the side streets where you will find some artisanal fashion designers and eccentric English shops.

Carnaby StreetEat Food Festival

On Sunday 20 July, over 15 global cuisines from over 40 of the area’s best restaurants, bars and cafés will be offering their dishes and concepts out onto the streets. You can taste a variety dishes for £5 and enjoy expert cooking demos, led by presenter and foodie Hardeep Singh Kohli.

There will be a carnival atmosphere with live music and entertainment on the streets. Every outlet is doing something special for the day. ZSL London’s pop up is offerng face painting for kids and Lomography is offering free photography workshop on the day.

Carnaby StreetEat is not your usual street food stalls but actual restaurants in the area around Carnaby Street, Kingly Court and Newburgh Street. You won’t find the same old stalls that you see at street food collectives all around London. It’s a great opportunity to try food and drink from all these restaurants in one go if you fancy and for not a long of dosh.

We did a really fun food safari and previewed quite a few of these restaurants and bars around the Carnaby Street area and here are some highlights. Really love that all the restaurants have outdoor tables and have big windows opening into Kingly Court, a really buzzing crowd.

Wright Brothers serves Asian inspired fish and seafood dishes. They serve Jersey oysters at £1 a shot, what a bargain. We tried their salmon sashimi and some delicious creamy burrata too, accompanied by tall glasses of Prosecco.

Carnaby Street Eat Wright Brothers Oysters

Carnaby Street Eat Wright Brothers Oysters for £1

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Choccywoccydoodah is a chocolate lover’s heaven. Their shop has the most elaborate and colourful chocolate  cakes in town and if you want to host a party, check out their secret room. They will be handing our free chocolates on the day. Feast your eyes.

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Carnaby Street Eat Choccywoccydoodah's secret room

Choccywoccydoodah’s secret room

Carnaby Street Eat

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 Shoryu Ramen is a chain of ramen shops in London but they will be serving their famous Hirata buns from a special wooden Japanese street stall on Sunday.

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Hirata Bun Shoryu Ramen

Hirata Bun Shoryu Ramen

Carnaby Street Eat

Japanese Craft Beer

If you like craft beer and great tasting food, check out Whyte & Brown. We tasted a seasonal crab bruschetta paired with a really unique Honey Craft Beer and an exotic mess which is an eton mess with tropical fruits paired with a specially selected craft beer. These guys stock a long list of craft beer from both the UK and around the world and there is even one that is lemongrass flavour.

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Fancy a Caribbean beach holiday in Central London, head over to The Rum Kitchen in Kingly Court. There is a very long cocktail list, especially rum cocktails. There is a great vibe, holiday music and the decor transports you to a hot sunny beach in the Caribbean.

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ChaChaMoon made a big splash when they launched with some tasty noodle dishes. They have since added to their menus and they have cocktails on their menu at just £6. We had lots several cocktails, a couple of starters and some Singapore noodles.

Carnaby Street Eat ChaChaMoon

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Stax Diner is Bea (of Bea’s of Bloombsbury fame and famous Duffin maker) is a new American diner serving food from the Deep South like Chicken and Waffles. I was thrilled that htey have A&W floats. There are lots of milk shakes and some hard milkshakes and hard ice cream floats like the Drunken Brown Cow. They have loads of fun whipping up these drinks. Make sure you try the Graceland with banana and peanut butter and the Dalmation with cookies blended in.

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Carnaby Street Eat Stax Diner

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The Carnaby Street Eat food festival is taking place on Sunday 20th July 11am – 6pm, just around the corner from Oxford Street and Regent Street. Join in the fun. Get the full line up and more details about what else is happening on their website.

EatCookExplore was a guest of  Carnaby StreetEat







Port and Chocolate Matching at Churchill’s Port House

Port and Chocolate Port House

Churchill’s Port House in Soho is undoubtedly London’s most unusual and unique pop up. It’s the brainchild of Max Graham whose family owns Churchill Port (first British Port wine company in 50 years) with the intention of bringing Port to a new audience and to demystify Port.

Most people associate Port as a fuddy duddy drink that only appears at the end of indulgent formal dinners and the tradition of passing the Port decanter to the left is still observed. A friend of mine has a massive collection of Vintage Port which has turned out to be a great investment and it was when I developed a taste for a fine Vintage Port.  

Port and Chocolate Port House (7)

At a recent Port and Chocolate pairing evening, we started with the Premium Tasting flight which consists of 3 ports paired with 3 chocolate truffles selected by Paul A Young.

Port and Chocolate Port House

First up is a Roasted Almond and Honey Caramel truffle paired with a White Port, served chilled. White Port needs to be reintroduced as a great alternative aperitif drink. This White Port is aged 10 years in barrels from mainly white grapes.

It has quite a savoury flavour and is normally served with  roasted almonds, hence this pairing. This truffle is made with local non grainy Richmond honey which makes the caramel really smooth.  

Churchills White Port Served cold as an aperitif

The second pair is a Peanut Butter and Raspberry Trifle paired with a rich Late Bottled Vintage Port. It might seem a bit strange to pair Port with chocolate and this Vintage Port would go well with peanuts so this truffle works really well.

Churchills Late Bottled Vintage Port
Peanut Butter and Raspberry Trifl

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The third pairing is a Cigar Leaf Caramel truffle which is something very unusual and special. There is a hit like hot chilli from the cigar leaf which is balanced by the oozing caramel, which is available at Paul’s shop. This truffle was paired with a 20 year old Tawny Port.

 Cigar Leaf Caramel truffle

John Graham founder of Churchill's Port

John Graham founder of Churchill’s Port

Churchill’s Port House really does a good job at changing the general public’s perception of Port. It is not longer that drink that you you pass around at the end of a meal. There are so many other ways to enjoy a good port. On their menu are a various  flights of Port to taste and you can choose to the chocolate pairing or some savoury food from their Portugese menu.

Churchill’s Port House would make a really unique night out and learn something new about different types of port. Catch it while you can.

Get more information at  and

EatCookExplore was a guest at Churchill’s Port House.

Seasonal British menus at Spaghetti House

One of the best things about restaurants in London is how so many of them now feature and promote seasonal British Produce. We have some great local ingredients and food producers in the UK and it is nice to see them served in restaurants.

Spaghetti House is a name that you might know. It was probably one of the first Italian restaurants I went to in London. They have been family run for decades and still keep to their ethos of authentic Italian cooking. In my mind they were  like a chain but I have since found out that they are a group of individually run restaurants and are not a formulaic chain and the food is all fresh and cooked to order.

The decor has changed significantly since the early days and it is now all shiny and contemporary. The menus are overseen by head chef Chris O’Neill who is passionate about the food producers they work with, by developing relationships with producers and getting their produce fresh. Every month, they highlight a hero ingredient to feature on their menu.

Head chef Chris O’Neill When we were there recently, British Asparagus from Norfolk Country Asparagus of Wisbech, was the main ingredient. This years season was about a week early due to the unnaturally warm spring weather. All the asparagus was selected and picked in the morning and delivered to the restaurant within the day. Neil cooked us a selection of dishes from their menu and we sat down to an Italian feast served family style.

Spaghetti House Italian Asparagus Risotto

Spaghetti House Italian Asparagus Risotto

Asparagus Taglaitele

Asparagus Taglaitele

On the table was a plate of Battilardo d’affettati, served on an olive wood plank made to bash the Parma ham with spicy sopressata salame, bufala mozzarella, marinated artichokes, best eaten with warm rosemary infused bubble bread.

Spaghetti House Italian

Also  on the menu were these jewel like gluten-free gnocchi of purple potato, spinach & ricotta, summer squash & peppers, porcini mushroom and potato tossed in butter and crispy sage.

Gluten free gnochi

Other highlights of the menu

We had this super food salad, The Insalata Suprema, which comes with a breast of chicken in spicy n’duja marinade. A big warm bowl of pasta is like a warm hug, the ultimate comfort food. The Linguine with Vongole in Vino Bianco here was made with fresh Palourdes clams, white wine, chilli and garlic. This definitely hit the spot.

Linguine Vongole Spaghetti House

Linguine Vongole Spaghetti House

The perfect finish was a very summery the Affogato, hot espresso poured over vanilla ice cream, which tastes like a really good frozen coffee.

Affogato Spaghetti House

Spaghetti House serves all your old Italian favourites and some new modern Italian/British dishes served with warm Italian hospitality can be found at the regionally Spaghetti House. The pasta is always al dente and all dishes are individually prepared. I am glad to have found it again. It’s time other people rediscover them. A true London classic.

Spaghetti House has 12 locations across London and you can find your nearest one here

Spaghetti House on Urbanspoon
EatCookExplore was a guest of Spaghetti House

Hixter’s Rapeseed Oil Menu with Hillfarm Oils

If you are a regular reader of my blog you will know that I am a bit geeky about some food products and am partial to healthy ingredients and like to think of food as medicine. While researching healthier fats a while back, I read that a good alternative cooking oil was cold pressed rapeseed oil as it has a much higher Omega 3 than other vegetable oils and a much higher smoking temperature, which is perfect for Asian cooking, especially stir frying. Most other vegetable oils have a higher Omega 6 content which causes inflammation, which you should try and avoid.

We are lucky here in the UK that we have a good crop of rapeseed and it’s easy to buy virgin cold pressed rapeseed oil now even though it has only  been on the market for 10 years. Recently, I had the opportunity to taste Hillfarm’s rapeseed oil at a meal by Mark Hix to showcase the versatility of this oil. Mark has been a fan of Hillfarm Oils when he discovered them while writing his book, British Regional Food.

About Hillfarm Oils

Hillfarm Oils are celebrating their 10 year anniversary, started by Sam and Clare Fairs on their family farm in Suffolk. In those years, they have seen an increase in demand as more chefs are using it and recommending it. It also has much more nutritional benefits than olive oil. They now have nationwide distribution for their oil and is available in many supermarkets.

Theirs was the first commercially available oil on the market. In the beginning, all the bottles were hand filled and labelled. Their oil is fully traceable and sustainable, non GM and single estate. Beside the oil, they also make rapeseed oil garlic and farmhouse mayonnaise.

Nutritional and Health Benefits of Cold Pressed Rapeseed Oil

Note: The nutritional information here is referring to  cold pressed rapeseed oil and not to the commercial rapeseed oil which is heat treated and has a totally different chemical profile.

Virgin cold pressed rapeseed oil has half the saturated fat of olive oil. It is high in Omega 3 &6 and Vitamin E.

It has a high burn point of 220°C which is perfect for roasting and frying. I use it in all my cooking now as I cook a lot of Asian food where a very high heat is needed especially in Chinese stir fries. Olive oil would burn and oxidise (which is very unhealthy) before the wok can get to a hot enough temperature for cooking.  

At this celebration lunch, we had the rapeseed oil as a dip with bread to start. This is followed by a really impressive menu using the rapeseed oil in various different ways.

Hillfarm Oil's Virgin cold pressed rapeseed oil

The first course was Suffolk Asparagus with Rapeseed Oil Duck’s Egg Mayonnaise. The mayonnaise was rich and creamy which was a great dressing for the crunchy asparagus.

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Mark Hix introducing the menu at Hixter

The next course was rapeseed tops or greens with mushrooms. The rapeseed greens are hand plucked from the new shoots of the rapeseed plants and had a really delightful flavour, like a herby spinach. Unfortunately, this is not sold as a vegetable although you could always ask your local rape farmer if you could pick some for yourself.

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For the main course, we had a Salmon poached in a paper parcel with foraged sea vegetables. This was served with the most delicious boiled new potatoes that was dressed with the rapeseed oil and lemon. Seemingly very simple ingredients but cooked with precision and balanced flavours.

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Hillfarm Oil's Virgin cold pressed rapeseed oil

 For pudding, we had a light rapeseed oil lemon cake and unusual seed ice cream. The oil is very versatile and can be used lactose free baking too. I have used the mayonnaise to make Rapeseed Oil Brownies

rapeseed oil lemon cake and unusual seed ice cream

It was a terrific showcase of the versatility of Hillfarm’s rapeseed oil delivered in style by Mark Hix and his team at Hixter.

You can find Hillfarm Oils in many supermarkets and get more information and on their website:


9A Devonshire Square,

London EC2M 4YN
020 7220 9498

Hixter on Urbanspoon

EatCookExplore was a guest of Hillfarm Rapeseed Oils at Hixter


Layla Lebanese in Wimbledon Village

Wimbledon Village is quite off the beaten path for a lot of people, especially if you don’t live around this part of town. There are quite a few good restaurants in the area if you are looking for a nice place for a good meal. Layla sits in the middle of the main thoroughfare through the village and it offers an upmarket Lebanese dining experience.
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The front of the restaurant is a dominated by a long bar  with some low tables along the walls. A few steps down leads you to the main dining room with a few cosy booths to the right, a smattering of tables in the centre and some banquette seating against the other wall. The ceiling is festooned with some drapey material and is lit by glittering chandeliers.

The clientele was made up of small groups and families but incongruously, there was a very large table of teenage boys. On arrival, we were greeted by the manager and was seated at the back of the room which seemed to be in the direct path of a cold draft from the back door. No one offered to take our coats but they did give us a couple of menus. Left alone for quite a while, it took a while to get the attention of a waiter to take our order. We were one of the earlier diners and the restaurant had not filled up yet.

We ordered a selection of hot and cold mezes and some drinks carried on chatting. I was having dinner with a friend and we had a lot to catch up on so we didn’t mind the wait too much. Lebanese menus are perfect if you like to graze as you can order lots of small dishes to share and get to taste a variety of dishes. Layla has a nice extensive wine list which includes a few Lebanese wines too.

Hommus and Baba Ghannuge

Hommus and Baba Ghannuge

Sujok Spicy Sausage

Sujok Spicy Sausage

Patata Harra

Patata Harra

Layla Wimbledon Lamb Kibbeh

Lamb Kibbeh



For main course, we ordered the Lamb Shank and a mixed grill. Both of these were quite large servings and was

Layla Lamb Shank

Layla Lamb Shank


Layla Wimbledon Mixed Grill

Mixed Grill

Just as the mains were served, the volume of music increased and a belly dancer appeared. Suddenly, the reason why there was a table of teenage boys here was made clear. (The belly dancer looked quite exotic but she was of a Scots/Jamaican origin) Nothing like a bit of entertainment to liven up a meal.

After all the excitement, we ordered a dessert to share, the Labneh with walnut. As expected, it was crispy and very sweet and which was perfect with some fresh mint tea.

Layla is a lovely elegant restaurant for a good meal and fun entertainment  if you are around the Wimbledon area. If you do go, try to book one the booths on the side as they are quite private and raised from the main dining area, which will give you a great view of the belly dancing as it happens. (only on the weekends)


33 High St Wimbledon

London SW19 5BY

Tel: 020 8944 769
Layla on Urbanspoon

Eat Cook Explore was a guest of Layla Restaurant


Stevie Parle’s Korean Feast at Dock Kitchen

Not being a real watcher or follower of Food Trends, I can’t help but notice that Korean food and flavours seem to be getting featured more and more and sometimes in the most unexpected places. We have seen Kimchi burgers, Korean chicken wings, liberal use of Gojuchang, that spicy Korean bean paste in all sorts of dishes, not just Asian ones. All this partly inspired by David Chang of New York’s Momofuku fame as he seems to be cited as the source of some of those trends hitting the streets of London.

The talented Stevie Parle of Dock Kitchen has just returned from Korea where he went on an exploratory trip to experience and discover Korean flavours. The restaurant funds trips for their chefs to do similar food exploration trips abroad which results in the innovative menus at Dock Kitchen.

The restaurant sits on the edge of the canal in a glasshouse structure. The open kitchen splits the long dining room and the semi private room at the back. It’s all exposed brick and clean lines but a bit cold in winter.


Stevie has devised a new menu which features quite a few dishes inspired by his trip. This menu is being offered at the Dock Kitchen from February 3rd to February 22nd.

The menu read started off with some “snacks”:

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Raw beef, pear, egg yolk, sesame oil
Seaweed salad
Rice cakes, gochuchang

The raw beef salad was not unlike a steak tartare, with an egg yolk in the middle, drizzled with sesame oil but nestled on a bed of Asian pears, which added a nice crunchy texture contrast and sweetness to the meat. The rice cakes were fried, with a crispy skin and chewy centre dressed with some spicy gojuchang sauce.

Next up was a real treat which we don’t often see on menus in London. Fresh sea urchins, foraged from the Northern Norwegian coast by Scot, Roddy Sloane who supplies places like Noma. Here is the plate of delicious spikey black treasures.

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The idea was to scoop out the glistening orange flesh and eat it with some rice and nori seaweed. not unlike the Japanese Uni sushi. The soft flesh with the seaweed and rice made a terrific flavour combination, with maybe a little less soy dressing. The flavour is so delicate that you really shouldn’t do much to this but eat it raw. I’ve had it in a Greek Taverna, drenched in olive oil and lemon juise. Sea urchin is sometimes thought to be an aphrodisiac, so bring your dates here on Valentines!

The outstanding dish of the night was the Onglet steak which he had marinated for a day with his secret Korean recipe which permeated the meat. The steak was then lightly grilled and was resulted in a very tender piece of meat. Lots of restaurants like to serve Onglet as it is a cheap cut of steak but cook it so badly. Not here. It was outstanding.

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Lots of the different textures and flavours from the various types of sides on the table and everyone raved about the squid kimchi supplied by Korea Foods. Stevie and his team even made their own kimchi using Red Cabbage. Very clever, tangy and crispy with that garlic hit.

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As with Korean BBQ, we wrapped some meat with a piece of lettuce, some of the vegetable side dish and smothered on some hot bean paste. With the plate of pork belly, we ate this wrapped in the unusual sesame leaves and some of the sides like tiny anchovies and kimchi.

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Sesame Leaves

With the beef, we added an oyster and then some of the sauce. That plate of beef was gone all too soon.

Just when we thought the mains were over, we were brought a plate of Dried mullet roe (A bit like bottarga but not as strong) and cripsy fresh radish. Not sure how the Koreans would normally eat this but served like a canape was a bit overwhelming.

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Pudding was a Yuzu ice cream and a black sesame shard. (Am going to nick this idea) To finish, we were served a glass of hot jujube tea. The Chinese drink this too, made with a mixture of red and black dates as a blood replenisher after operations.

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Stevie’s Korean menu was a very honest interpretation of Korean flavours and not overly fusion. I would definitely recommend my friends to try it out, especially that Onglet dish. I’ll have to go back for the next innovation, whichever continent that might be inspired by.

Dock Kitchen is offering this Korean menu from February 3rd to February 22nd. Go try it. If you go on a Monday, it’s 3 course with wine for just £24.50. Note, the menu changes every 3 weeks and they could be inspired by one of Stevie’s many trips like Sri Lankan cuisine. So check before you go.

Portobello Docks
342–344 Ladbroke Grove
Kensal Road W10 5BU
020 8962 1610

Christmas Goose on the Hispaniola

The Hispaniola Victoria Embankment

View of the London Eye from the Hispaniola

Picture this, sipping a glass of bubby in lovely restaurant with a view of the river by night, the London Eye and the Houses of Parliament. Where in London might this be?

HIspaniola Upper DeckA dining room with a view on the River Thames.

In London, there are many choices of restaurants with great views. Here is an option that is probably not on many people’s radar, The Hispaniola restaurant ship, which is permanently moored on the Victoria Embankment and has been recently had new management. James Bueno, the new GM, has been busy transforming this space into a charming fine dining restaurant. Together with their head chef Paolo, they are offering a special Roast Goose menu for the Christmas season at the Upper Deck Bar and Restaurant.

HIspaniola Upper Deck

We were recently invited to sample this Christmas menu and who can say no to Roast Goose. For Christmas, I always prefer goose to turkey as the meat is so much jucier and tastier, you get lovely crispy skin and the vat of goose fat you get from the roast can be used for the roasties.

The Golden Goose Christmas menu at the Hispaniola looks like this:


Laurent-Perrier Brut NV (125ml)


Crayfish and Langoustine Cocktail, marie rose sauce

Roast Butternut Squash Soup, gruyere cheese, truffle oil

Beef Filet Carpaccio, Gorgonzola, wild rocket


Wild Whole Roast Goose

Roast Chateau potatoes, brussels sprouts with pancetta,

Calvados-glazed apples, date & red wine sauce


Tunworth Cheese, truffle & port stuffing

Christmas Pudding, brandy & orange butter

Treacle Tart, Cornish clotted cream

A glass of Laurent Perrier welcomed us and this was followed by a retro CrayFish and Langoustine Cocktail with generous pieces of shellfish drenched in tangy Marie Rose sauce. 

HIspaniola Upper Deck

The presentation of the enormous roast goose was quite an event. Our wild goose which had been roasted for 3 hours was brought out with all the trimmings. It looked and smelt wonderful.

Roast Goose HIspaniola Upper Deck

Chef Paolo then proceeded to carve it for us. On the side we had brusell sprouts with pancetta, carrots, Calvados glazed apples and crispy roast potatoes of course. This was truly an abundant feast.

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The locally sourced wild goose was moist, the meat was rich and not too gamey and the crispy skin was sensational. This is the perfect Christmas dinner.

Roast Goose HIspaniola Upper Deck

To complete the Christmas meal you have to have some Christmas pudding. Here it was served with brandy and orange butter. There are a couple of other choices for pudding besides this too.

 Christmas Pudding HIspaniola Upper Deck

The Upper Deck is a bar and restaurant. You can drop by for a cocktail or two and emjoy the same view as the diners. In the summer, there are tables on the deck where you can enjoy the view of the river and see London from a different vantage point. The dining room is cosy but untimidating and instead of canned muzak, they have a singer on the piano who will sometimes take requests.

A Cocktail with a view - HIspaniola Upper Deck

A Cocktail with a View

The Hispaniola is serving their Golden Goose Christmas Dinner for groups of 4 people or more but you do need to preorder at least 48 hours in advance, priced at £75 per person.

More details on their website:

The Upper Deck at The Hispaniola

Victoria Embankment,
London WC2N 5DJ
Tel: 020 7839 3011


Eat Cook Explore was a guest of the The Hispaniola