Die, die, must try! -- Eating outside Singapore

[jhm]

And from the same magazine about Hedone:

http://www.elitetraveler.com/uncateg...rant-in-london

Restaurant critic Andy Hayler sums up Headone as, “An exception, bringing a level of quality of ingredients pretty much unknown even in multi-starred London establishments. For this reason alone it is to me the most exciting London restaurant opening for years.”

[milehighj]

More good press for Maxela...

http://www.elitetraveler.com/feature...in-the-world/4

[HUGE AL]

Don't know. I'd suspect it could be a Chinese triad involvement or he has offended some Chinese people who have hired assassins to finish him off.

Wow! This is like Zankou Chicken or Caviarteria!

[phaleesy]

Wow they take their duck seriously... Four Seasons conspiracy? Any article?

Don't know. I'd suspect it could be a Chinese triad involvement or he has offended some Chinese people who have hired assassins to finish him off.

[Kyo]

Wow they take their duck seriously... Four Seasons conspiracy? Any article?

[9V-SIA]

Gold Mine boss shot and killed in Bangkok! RIP

[9V-SIA]

My London recommendations

Maxela.
Thanks for the heads up milehighj

Burger&Lobster
Drinks menu only cos you can only have lobster or burger for £20


Dehesa
Tapas bar behind Hamleys. Literally. Prefer it to Barrafina!

[jhm]

However, the news now is that he's going to start up permanently (indoors) in ... Singapore!

Opening tomorrow for the lucky people in Singapore!

www.soshiok.com/critic/article/24035

(No connection here with the restaurant apart from eating at BurntEnz in London many times and thinking it was awesome (I think phaleesy agrees too). Dave's also a really nice guy.)

[9V-SIA]

The Holy Grail of Beef!

[jhm]

I stumbled upon a great new Italian macelleria in South Kensington last month.

Maxela (http://www.maxela.co.uk), opened recently, is the first UK branch of the Italian chain (http://www.maxela.it/inglese/index.htm).

I just came across a great review of this place in a newspaper!

http://www.guardian.co.uk/lifeandsty...taurant-review

The frontage of this small restaurant deviates from its neighbours quite dramatically. There's no menu, no decoration, no view into the interior. Instead, it looks a bit like Leatherface's larder, with massive chunks of meat lolling on the floor or dangling from hooks, and nothing to soften the impact of so much dead animal. It might as well be subtitled, "Up yours, vegetarians!"

[...]

Maxelâ's USP is imported Fassone beef: Piedmontese cattle with almost magical properties. The menu says it's "proven to lower cholesterol". Yeah, right. So I do some digging and the truth is quite remarkable: a rogue gene gives the animal a rare condition known as "double-muscling", delivering meat that's low in fat, low in cholesterol (lower even than chicken or salmon) and high in beneficial fatty acids. But the most bizarre thing is that it cooks like the most fat-laced, marbled, high-cholesterol, evil badass steak on the planet: tender, smoky, juicy, bloody lovely stuff. I resolve to become a millionaire, so I can eat nothing else. Expensive? Well, of course it is.

[jhm]

Last summer, there was a pop-up BBQ place which I and many others (including lots of chefs on their day off) loved. It was weekends only and located outside in the yard of a coffee roastery in East London. Run by an Aussie, Dave Pynt - ex St John Bread & Wine, ex Etxebarri amongst others - with two very large brick ovens he had built to his own specifications. A blackboard menu with the best produce available then (e.g. rare breed beef, suckling pig, lamb, scallops, bone marrow, vegetables etc) and items crossed off as they sold out. Sunshine, beer/wine and some music. It was awesome and I went many times. Some pics here (not from me):

http://bellaphon.blogspot.co.uk/2012/08/burnt-enz.html
http://gourmettraveller.wordpress.co.../22/burnt-enz/

Burnt Enz closed down and everyone was sad and looking forward to this summer when Dave (off around the world travelling) would hopefully come back and start it up again.

However, the news now is that he's going to start up permanently (indoors) in ... Singapore! Singapore's gain is London's loss (although Dave has mentioned that he's looking to do a few events in London in summer so all is not lost here):

http://twitter.com/BurntEnz

(pics on Twitter of the ovens being built now)

[isaac]

Betty's tea rooms in Yorkshire are an absolute delight the two in York aren't so good. the one in Harrogate is the original and less touristy. love their fat rascal, afternoon tea with clotted cream and eggs benedict. they are the same company that make Yorkshire Tea, the ones in tesco

[MAN Flyer]

I used to go religiously to Four Seasons for roast meat (and Royal China for dim sum), but some SQ girls on a recent flight told me that Gold Mine was much better - one SQ guy said it was the thing he most looked forward to when flying to LHR!

The guy at Gold Mine used to work at Four Seasons and I believe most crew go there now.

[9V-SIA]

Would you say the roast duck/pork at Kam Tong is better than Four Seasons and Gold Mine?

Depends on whether you like lots of fat or not.

Roast duck at Kam Tong, on that day, was perfect.

Four Seasons & Gold Mine duck can be great or disappointing depending I guess on who's cooking the duck that day!

[kt74]

Would you say the roast duck/pork at Kam Tong is better than Four Seasons and Gold Mine?

I used to go religiously to Four Seasons for roast meat (and Royal China for dim sum), but some SQ girls on a recent flight told me that Gold Mine was much better - one SQ guy said it was the thing he most looked forward to when flying to LHR!

Apparently they do a special price set meal with a selection of meats for tables of SQ crews, so maybe you could try asking for that next time you're there!