Archives for posts with tag: dinner

Heston Blumenthal's Lapsang Souchong tea smoked salmon
Heston Blumenthal, chef of Fat Duck ( the 3 Michelin starred restaurant and one of the top 3 in the world) and Dinner (his new restaurant which explores ancient British recipes) collaborated with high- end supermarket Waitrose to create a range of food products from condiments to pies. I have already reviewed his coriander and rose salt, Vanilla mayonnaise and steak, ale & kombu pie. Is his latest product Lapsang Souchong tea smoked salmon any good?

The Scottish salmon was actually smoked by both oak and Lapsang Souchong tea, is a black tea originally from the Wuyi region of the Chinese province of Fujian. Upon opening of the pack, there was a strong smoky aroma. Even though it did not smell like tea, it was very pleasant and appetising. According to Heston, the Lapsang Souchong tea leaves are ‘traditionally smoked over pinewood fire Continue reading >>

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{Post last updated on 7th June, 2011}
Dinner by Heston Blumenthal is Heston’s first London restaurant. We had our Chinese New Year Eve’s meal there, before any restaurant critics wrote their review. We decided to do so solely based on Heston‘s reputation (as the chef of Fat Duck, the 3 Michelin starred restaurant, one of the top 3 restaurants in the world), and that of the Mandarin Oriental. We then went back twice more to try out the menu and shared our experience with friends!

Dinner by Heston Blumenthal
Beef Royal at Dinner By Heston
Meat Fruit (c.13th to 15th century) was my favourite starter as it was fun and playful. We were happy to see the mandarin as in Chinese, it has the same pronunciation as ‘gold’ which is what we like having for Chinese New Year! What looked like a perfect mandarin was actually a chicken liver parfait enclosed in a thin layer of mandarin ‘gel’. The parfait was smooth and it was perfect with the subtle mandarin gel. What you see is not what you eat is also the signature of Fat Duck. Does that mean Dinner is a twin of Fat Duck?

Meat Fruit at Dinner by Heston
Not quite.
The dishes at Dinner have much stronger historical references than those of Fat Duck. They were so proud of their source of inspiration, that they actually told you at the back of their menu where they got the idea from for each dish and from what time period the dish is from. Continue reading about Dinner by Heston Blumenthal >>

4 stars
I have always been fascinated by the 3 bird roast. Why did anyone come up with the idea of cooking a bird inside a bird inside a bird? In the old days, a multiple bird roast was about showing off the wealth of the host, as not that many people could afford such extravagance. Nowadays, the most common 3 bird roast is Turducken, ie. chicken inside a duck inside a turkey. I am not a turkey fan so I was very keen to try out the one served at the Fountain. It was Goopheaken – chicken cooked inside a pheasant inside a goose.

3 bird roast at the Fountain

I was a little disappointed to see that the waiter did not serve the whole Goopheaken decorated with feathers of the animals, like they did in the old days (according to some old cookbooks) but that was kind of expected. I knew at the back of my head that it would only be in my dreams that the chef would put a chicken through the bottom of a pheasant through the bottom of a goose. In reality, the animals are all deboned and rolled up in layers, with stuffing inside. At the Fountain, it was all done neatly with delicious orange, chestnut and pork stuffing right in the centre.

I was given 4 different choices of condiments- Cumberland sauce (red currants and oranges), game relish (cranberries, red currants, lemon and Fortnum’s port. The waiter told us that it has rabbit fat in it!), cranberry sauce (cranberries, Fortnum’s LBV port and zesty oranges) and red currants savour. I tried all of them (of course!) and found that Continue reading >>