It’s all within the combine: 5 London eating places marrying very totally different international cuisines


This article is a part of a information to London from FT Globetrotter

“Fusion is a term that no longer has meaning,” French movie star chef Cyril Lignac wrote to me from Paris, describing the idea behind his Mayfair outpost Bar des Prés with its marked Japanese and French references. His emotions in regards to the Nineties restaurant buzzword, since fallen out of favour, are nothing new within the culinary world, and much from remoted: Washington DC-based chef Tim Ma, of the now closed Asian-French restaurant Kyirisan, used to instruct his employees to by no means, below any circumstances, ever describe their meals as fusion; Daikaya chef Katsuya Fukushima as soon as mentioned that he most popular to explain his creations as “freestyle . . . kind of like how jazz musicians can get together and jam”; and Washingtonian meals editor Jessica Sidman likened the time period to the culinary world’s F-word.

If it’s true that, as defined by meals historian and Parma college professor Alberto Grandi, essentially the most genuine type of Parmesan cheese can now solely be present in Wisconsin, that carbonara pasta was invented by American troopers in the course of the second world warfare, and that there isn’t any such factor as a starter exterior of France, all these hoping to neatly catalogue cuisines inside nationwide borders — and the combination thereof — ought to surrender. “All food is fusion in a city like London,” says the co-founder of Angelina, a Japanese-Italian eatery in Dalston.

While categorising any meals as fusion is dated, there are a bunch of latest eateries in London leaving the now-unfashionable ’90s strategy behind in favour of a inventive and considerate new tackle the F-word. Long gone are the times of dishes resembling ramen burgers, Thai pink curry risotto and Brussels sprout sushi. Instead, these radical new menus subtly reference established traditions, drawing inspiration from current recipes and area of interest components whereas testing the boundaries of culinary creativity — and the outcomes are each stunning and beautiful.

As I’ve our readers’ greatest pursuits at coronary heart, I took upon myself the Herculean activity of making an attempt lots of them for you, so you may make your personal knowledgeable — and scrumptious — selections. Here’s what I discovered.


1 St James’s Market, London, SW1Y 4AH

Plantain caramelised in ginger and kelp with uziza jam at Ikoyi

Ikoyi co-founders Jeremy Chan and Iré Hassan-Odukale
Ikoyi co-founders Jeremy Chan and Iré Hassan-Odukale © Maureen M Evans (2)

When requested about one of the best suggestions he’s ever obtained from a buyer, Ikoyi co-founder Jeremy Chan cites phrases of criticism: “A guest once said, ‘There are no reference points.’ And this is Ikoyi’s whole point.” 

Chan’s cooking is daring, mind-bending and acutely visible. The material of Ikoyi’s menu is made up of components resembling grains of Selim (a smoky peppercorn with the scent of eucalyptus), plantains and scotch bonnet chillies — which the restaurant ferments, burns and pickles — and many spices, primarily from sub-Saharan west Africa. All greens are biodynamic, and the fish is sourced from British waters and dispatched utilizing the ikejime technique.

“Fusion is when you take concepts from existing cuisines and you mix them to create something new,” Chan specifies. “Here, we’re creating our own cuisine. What we do is more artistic, ​​and based on flavour and scent.” This strategy is clear all through Ikoyi’s providing. Its caramelised, milk-brined sweetbreads, with honey mustard, morels, fragrant crispy chilli oil and an emulsion of untamed leeks and broccoli, are like nothing you’ll have tasted earlier than; the plantain with smoked kelp and blackberry is a recipe that might have been delivered to Earth by aliens. The presentation of many dishes brings to thoughts Kandinsky work, with dramatically juxtaposed colors and shapes: a teardrop-shaped fritter subsequent to a tiny splash of Dutch orange mayo, and a wonderfully round pool of inexperienced foam poured subsequent to a slanted cross-section of vivid pink meat, with a leaf asymmetrically propped subsequent to it.

Ikoya’s interior photographed through foliage
Ikoyi’s smooth inside. ‘We think if the space is too over the top it alienates people, so we keep it simple,’ says co-founder Jeremy Chan

A bowl of ikejime trout and scotch bonnet ponzu at Ikoyi
The St James’s restaurant’s fish- and shellfish-focused menu consists of ikejime trout and scotch bonnet ponzu © Maureen M Evans (2)

While their menu appears aggressively avant-garde, you may determine some regional proclivities: clam dumpling with pepper soup, smoked apple oil and cabbage braised in caraway (which undergoes a four-stage technique of layering flavours, infusing dried condiments and clarification) relies on a Nigerian moin moin, a steamed bean pudding that may be a staple of the nation’s delicacies. Chan additionally cites a paste he likes utilizing fabricated from smoked ginger, garlic, spring onions and a little bit of chilli, which he interpreted from the Chinese cooking he ate rising up along with his father.

The St James’s restaurant, which was awarded a second Michelin star this 12 months, is a smooth Sophie Ashby-designed house that permits company to give attention to flavours and smells: “We think if the space is too over the top it alienates people, so we keep it simple — comfortable enough to have an amazing meal but not too stiff or too precious.” 

With its menu primarily centered on fish and shellfish, with a number of meat programs, Ikoyi doesn’t accommodate vegan and vegetarian diners. But these with out dietary restrictions and endowed with adventurous style buds ought to strive Ikoyi with an open thoughts: its meals tasted to me just like the culinary equal of Dadaist poetry — intense, seemingly disjointed, however splendidly stunning. (Website; Directions)


56 Dalston Lane, London E8 3AH 

Angelina co-founder Joshua Owens-Baigler
Angelina co-founder Joshua Owens-Baigler

Paper lanterns hanging from the ceiling at Angelina
Paper lanterns dangle from the ceiling at Angelina, which marries Japanese and Italian influences © Marco Kesseler (2)

Fans of the east London aesthetic — and of the world’s ever-evolving restaurant scene — will definitely get pleasure from Angelina. The Dalston house, simply off Kingsland Road and designed by co-founder Joshua Owens-Baigler’s mom, is minimal however dotted with stylish accents, and is residence to one of many extra unlikely culinary unions: Japanese-Italian. Fittingly, rice-paper lanterns dangle from the ceiling over an L-shaped black and white Carrara marble counter surrounding a big open kitchen. From the counter, company can observe contemporary focaccia being baked and little gyozas and fagottini being lovingly assembled.

Founded by childhood mates Owens-Baigler and Amar Takhar, Angelina is called after a Louis Prima Italian-American swing tune that the pair cherished to hearken to as children (it’s usually performed on the restaurant too). The Italian and Japanese menu, which options predominantly British components, is equally rooted of their reminiscences: the imaginative and prescient for Angelina started throughout a visit they took to Italy’s Veneto area, the place the duo had a memorable meal of native dishes ready utilizing Japanese components. “This started an intriguing juxtaposition that now feels like our authentic voice,” Owens-Baigler says.

A plate of tortellini filled with ricotta, truffle and furikake at Angelina
Ricotta-stuffed tortelli, truffle and furikake at Angelina

The east London venue’s cocktails feature the Riso e Rosmarino, which includes rosemary, citrus, sake and Aperol
The east London venue’s cocktails characteristic the Riso e Rosmarino, which incorporates rosemary, citrus, sake and Aperol © Marco Kesseler (2)

Angelina affords a four- or 10-course tasting menu, ready by head chef Usman Haider. “The intense smell of rosemary in the mornings when we make focaccia takes me back to the summer smell of the Umbrian countryside where I spent the best of my teenage years,” Owens-Baigler says of the menu on the time of my go to. The focaccia starter might evoke the Umbrian hills, however has a marked twist — it comes paired with caprino and rhubarb, served alongside Hokkaido milk bread, an intensely flavoured miso shrimp, and a venison tartare piadina that delightfully mixes comfortable and crunchy textures.

Another spotlight is the pasta ripiena (stuffed pasta), which they serve in quite a lot of shapes and flavours: the caramelle — candy-shaped, contemporary crammed pasta — are to die for, overshadowed solely by the tortelli, stuffed with ricotta, truffle soy and furikake, completed with burnt soy butter. “The traditions of soy-sauce making on Shodo island, the intense homely pasta shape of Emilia-Romagna, and the amazing St Ewes estate British eggs and dairy holding the dish together really poke fun at how we consider authenticity and where our food comes from,” Owens-Baigler explains. “Challenging tradition actively and respectfully is what makes us excited.” And they do it with exceptional outcomes. (Website; Directions)

Da Terra

8 Patriot Square, London E2 9NF

Tables and chairs in the Da Terra restaurant
Da Terra: ‘A two-Michelin-starred Brazilian restaurant with an Italian heart’ © Touchfood

Bone marrow with sourdough and butters at Da Terra
Da Terra’s choices embody bone marrow with sourdough and totally different butters © Brian Dandridge

On a busy excessive avenue within the east London neighbourhood of Bethnal Green sits a two-Michelin-starred Brazilian restaurant with an Italian coronary heart. Da Terra is housed within the Town Hall Hotel’s imposing Edwardian premises, which served as Bethnal Green’s city corridor till the constructing was purchased by a hotelier in 2007.

Behind this temple of haute delicacies is chef Rafael Cagali, whose great-grandfather was Italian and whose native São Paulo is residence to one of many largest Italian communities exterior Italy. His advanced dishes with marked Italian accents mix seemingly disparate components and strategies to the purpose that you simply may surprise what you simply ate, however achieve this with unparalleled flavour. It is not any shock that Da Terra obtained its first Michelin star simply eight months after opening.

At work in Da Terra’s open kitchen
At work in Da Terra’s open kitchen © Touchfood

You can select a four- or 10-course tasting menu, every with an assortment of dishes that mirror Cagali’s eclectic curriculum, having labored in Italy below chef Stefano Baiocco at A Villa Feltrinelli and in Spain for Quique Dacosta and Martín Berasategui, earlier than settling within the UK with stints at The Fat Duck, Yashin Ocean House and with Simon Rogan (at Fera and Aulis). Fare emerges from the cross of the open kitchen and are introduced to every desk by numerous members of the group — together with Cagali — who clarify the historical past of every recipe and the provenance of the components and strategies.

To me, an Italian and determined Brazilophile, the meals at Da Terra is pure ecstasy: the fragile and scrumptious vitello tonnato (veal with tuna sauce) taco pairs an Italian basic with Japanese seaweed and caviar; a savoury custard constituted of Scottish mussels and sake kasu (a byproduct of rice used to make sake) is an unforgettable explosion of flavours that’s exhausting to place into phrases; and the bone marrow, completed with sage powder and served with a number of butters and completely baked sourdough, is a Lombard staple (osso buco) on steroids. But the Hereford brief rib with globe artichoke, morel and cassava terrine was the spotlight for me — and a dish whose reminiscence will obsess me till I return once more. (Website; Directions)

Amazónico London

10 Berkeley Square, London W1J 6BR

A plate with the design of a treefrog on it, on a table at Amazónico
The Mayfair restaurant says it affords a ‘sensory journey through the Amazon’

Two hamachi tiradito dishes at Amazónico
Two hamachi tiradito dishes at Amazónico © Marco Kesseler (2)

Self-described as a “sensory journey through the Amazon”, Amazónico London wholly lives as much as its title: stepping contained in the Berkeley Square house is like hopping out of a time machine and into a luxurious Art Deco resort within the coronary heart of the Amazon rainforest. Some critics have referred to as it kitsch, however the immersion into an Amazonian parallel world is pure enjoyable: the Lázaro Rosa-Violán-designed house is roofed in luscious foliage, which can nicely make it London’s solely indoor restaurant with a devoted group of gardeners. There is a bar, sushi counter, eating room and a basement speakeasy, the place bartenders serve signature cocktails (and the place sadly the FT wasn’t permitted to take photos).

Walking previous the bar, you may see picanha being smoked over the open hearth and cooks chopping uncooked fish within the open kitchen, only a few metres from an aquarium. The dimly lit restaurant, nearly completely coated in inexperienced velvet and tiles in tropical hues, welcomes company to dine surrounded by palm leaves, with a stay band enjoying bossa nova and Cuban jazz within the background.

Amazónico London’s lush interior
Amazónico London’s lush, rainforest-inspired inside © Marco Kesseler

After unveiling Amazónico in Madrid in 2010, husband and spouse co-founders Sandro Silva and Marta Seco selected Mayfair for his or her first department exterior Spain in 2019, with Venezuelan chef Vito Reyes at its helm. Reyes’s menu is an city homage to the whole Amazon area — and the Asian and Mediterranean communities which have lengthy inhabited it — with ingenious meals drawing from a spread of Latin American dishes, from Peruvian sushi to Brazilian picanha and Argentine chimichurri. Each delights the palate and the eyes alike, served as they’re on brightly colored trays.

Vito says he loves getting ready fish dishes as a result of they transport him again to the Caribbean seashores near Caracas the place he used to swim as a baby. I’ve by no means been to Venezuela, however when I’ve his hamachi tiradito (uncooked fish, reduce within the form of sashimi) with refreshing passion-fruit pulp and shiso leaves, I can nearly hear the soothing sound of ocean waves. But his non-fish dishes are equally spectacular: the chimichurri-marinated entraña skirt steak is scrumptious, and for many who particularly get pleasure from tropical flavours, the candy Amazónico salad, made with mango, avocado, confit tomato and calamansi dressing, is a should. To end, order the well-known piña rostizada dessert: slow-roasted caramel-glazed pineapple served on a selfmade corn cake with a creamy coconut sorbet. Inolvidable (unforgettable). 

Bar des Prés

16 Albemarle Street, London W1S 4HW

Langoustine ravioli with ponzu bisque at Bar des Prés

The interior of Bar des Prés
‘Oozes French charm from every pore’: Bar des Prés © Marco Kesseler (2)

Literally which means ‘bar of the meadows’, chef Cyril Lignac’s Bar des Prés oozes informal French appeal from each pore, however what’s on provide is extra diversified than soupe d’oignon and steak au poivre. This classically skilled French chef highlights pan-Asian components and flavours, with Italian touches for good measure.

Bar des Prés is the primary London outpost for Lignac, who was the star of Oui, Chef! (a French model of Jamie’s Kitchen) and is initially from the Aveyron area. His menu is the end result of years of labor in a number of the prime kitchens in Paris and loads of journey additional afield. He skilled alongside acclaimed cooks resembling Alain Passard and pastry chef Pierre Hermé earlier than finally opening Le Quinzième, which earned him a Michelin star.

“My cuisine is rooted in the French terroir,” he writes from Paris. “I like sauces, simmered cooking and the [regional] typicality of certain meats.” But, he provides, “opening up to other culinary cultures is essential to nurture a chef’s creativity”. He cites how visiting Morocco impressed him to work extra with spices, and travelling to Japan made him perceive fermentation and seasoning with mirin (a Japanese rice wine).

A table at Bar des Prés
The menu at Bar des Prés displays chef Cyril Lignac’s insistence that ‘opening up to other culinary cultures is essential to nurture a chef’s creativity’

The ‘highly Instagrammable’ crab and avocado galette at Bar des Prés © Marco Kesseler (2)

When you style Lignac’s creations, his insatiable inventiveness is clear. The extremely Instagrammable crunchy crab and avocado galette, for instance, elegantly layers wafer-thin pastry with crab coated in completely sliced leaves of avocado, served with a contact of Madras curry mayonnaise (it’s his favorite dish, he says). I’m blown away by the miso-caramelised aubergine, which jogs my memory of the Italian favorite melanzane Parmigiana, with an intriguing Japanese twist. The langoustine ravioli, served in a creamy ponzu bisque, and the meat fillet with a scrumptious satay sauce and lime are additionally standouts. Cocktails too take an analogous strategy, with a menu the place French bar staples resembling St-Germain and champagne sit alongside umami bitter, Casamigos mezcal and sake.

Overall, whereas some eating places might provide novelty, Lignac has created a spot that company will need to return to repeatedly, particularly in the event that they’re wanting impress with out it seeming too effortful — precisely because the French do. (Website; Directions)

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