Refined "reload" at London's Michelin starred Ikoy and A.Wong

Michelin starred Ikoyi reopened with a new tasting menu exploring everything in season. The team has spent the past few months reconceptualising the spring menu, refining the work of the last four years with new techniques and ingredient combinations.

In the kitchen, Chef Jeremy Chan is making fresh-pressed pistachio oil using pistachios sourced from Mount Etna, and this provides a silky accompaniment to a new dish: Baked Tiger Nut Custard and 6-month aged Schrenkii Caviar. During the closure, they have also been experimenting with ageing fish at The Notting Hill Fish Shop. It now houses 6 to 10 turbots for 4 to 5 days, and the ageing process intensifies the flavour for dishes such as Turbot, Preserved Beetroot, Palm Wine, Passion Berry & Cep.

In the front of house, Iré and Jeremy have been working with Keeling Andrew & Co to refine the wine list, featuring both classics and more unusual bottles. A new wine pairing is available for £95 per person.

On the other hand, another Michelin starred restaurant, A.Wong for the first time since garnering 2 stars from Michelin in January 2021, fully reopend on Tuesday the 18th of May. Chef Andrew and his team have spent the recent lockdown developing new profiles in flavour and texture and introducing new dishes and drinks to the menu.

The Hunan speciality of steamed cod head gets its debut on the evening à la carte, as Hunan steamed cod cheek on the bone with salted chilli. The cod’s head is gently steamed in an aromatic mix of salted chilli, ginger and coriander, with the dish ‘scalded’ at the last minute with oil, then immediately presented at the table staff expertly dissect the tender collar and cheeks for guests to enjoy. Toasted sweet potato, salted black bean sauce, black tapioca, liquorice soy butter is inspired by Andrew’s ongoing research into China’s culinary past and the introduction of sweet potato to China from Colombia in the 1500’s. And his further development into glutinous ice cream has created a new flavour profile, which he has included in his ‘Postcard from Yunnan’ banana, dark chocolate, black truffle and glutinous pistachio.

The sommelier team have been expanding on their wine list too, introducing drinks pairings such as the sour beer, Modus Operandi, from the Wild Beer Co based in Somerset and Fig Vinegar from The Vinegar Shed in London (vinegars have been used as digestive aids in Traditional Chinese Medicine for centuries).