Archives for posts with tag: SOHO

Kimchi at Arang

I lost count how many times people asked me where they should go for Korean food in SOHO, London. I always recommend Arang and remind them not to go to Koba, which gets 10 times as much press, costs more but is not as good.

Yukwhe (seasoned raw beef strips with egg yolk and sliced pear) at Arang
My favourite starter is Yukwhe (seasoned raw beef strips with egg yolk and sliced pear, photo above). The waiter usually mixes all the ingredients in front of you.

Yukwhe (seasoned raw beef strips with egg yolk and sliced pear) at Arang
At Arang, the beef strips were served a little (just a little) frozen. This was intentional, not a mistake (as I have tried this dish many times here). They were of a similar size to the pear strips, which in my opinion contributed to its success. The sweetness of the pear complimented amazingly well with the beef. The raw egg yolk connected the 2 of them together and created a smooth sensation. Continue reading about other Korean dishes like the classic Korean barbecue >


Matcha Azuki (Matcha ice-cream with agar jelly, rice dumplings, red beans and matcha shaved ice) at Candy Cafe, London

I first visited Candy Cafe nearly 1.5 years ago. But it is only until recently that I decided to write about it. Why? Because there is a new place called Bubbleology soon to open near it. As its name suggests, its selling point is bubble tea , which is also served at Candy Cafe (in fact, 33 different types of them!) What the latter does not have is the former’s big budget in marketing and branding. I feel that I should say something about this humble 1st floor cafe, located at Macclesfield Street in Chinatown.

What is bubble tea? Bubble tea or pearl tea (as called in Hong Kong), is a sweetly flavored tea drink originally from Taiwan. Most bubble teas contain a tea base mixed with fruit (or fruit syrup) and/or milk. Ice blended versions of the drink are also available, usually in fruit flavors. Bubble teas usually contain small pearls of tapioca or sago called “boba”. These teas are shaken to mix the ingredients, creating a foam on the top of some varieties, hence the name.

Menu at Candy Cafe, London
Candy Cafe serves a diversed range of desserts that are popular in Taiwan and Hong Kong. Bubble tea is just one of them. Continue reading >>


Nopi is the latest restaurant from the group behind the successful Ottolenghi chain of restaurants. Its cuisine is an exciting mix of Asian and Middle Eastern influences and they postively encourage diners to share dishes, making for a fun and informal way of eating a wide selection of dishes. Ideal for the diner who craves variety.

rose veal carpaccio
There were originally different menus for breakfast, brunch, lunch and dinner. But apparently they have decided to keep it simple for now and just serve lunch and dinner. Dishes for lunch and dinner are arranged in 4 simple categories: meat, fish, vegetables and sweet.

All the dishes were beautifully presented, like the rose veal carpaccio, beetroot and kashk (photo above). They were in small portions, similar to that of Spanish tapas or Chinese dim sum, as they were designed to be shared.

Scallops at Nopi
We played our favourite game of ‘what tastes Chinese?’

The seared scallops, pickled daikon and green apple (photo above) were a delight, they were seared and served with what we assumed was a variation of XO sauce. Scallops served with a sauce made of dried shellfish and oil. Continue reading about Nopi >>



I must confess we were not going to Rosa’s if it was not because Koya had a 30 minute wait. (I hate queuing!) We decided to be adventurous and wondered around SOHO to see if there was anywhere interesting to try. (Now that I have tried both, I actually prefer Rosa’s!)

My favourite is Rib-eye Yang (char-grilled rib-eye beef served with spicy dry chilli sauce and cooled steamed vegetables). I had a good feeling about it when the waiter asked us how we wanted the beef when we ordered. (It is rare for diners to be asked such a question in Oriental restaurants!) The medium rare beef is well seasoned with a nice smoky flavour. It is so tasty on its own that I prefer to have it without the sauce.  The cool and lightly pickled vegetables complements the meat well.  We had this dish with steamed coconut rice, which was fragrant and soft. Continue reading >>