How incredible do these crème brûlée style pancakes from @thelittlebay_ look? 😍 This delicious stack consisted of fluffy buttermilk pancakes topped with a torched crème brûlée custard, meringue, strawberry, kataifi pastry crumb, macaron + strawberry consommé which was poured all over the top! Such a gorgeous little brunch spot situated near the beach 🌤 Where did you brunch this weekend?

Ebi Bites, Kani Korokke, Hiramasa Kataifi, Hotate Yaki, Tebasaki, Buta Yaki, Shake Teriyaki, Ramuyaki and Maki Maki #相機食先 #instafood #foodporn #food #ukig #ukiger #londonfood #ukfoodie #ukfoodblogger #foodieuk #londonfoodporn #londonfoodstagram #london #倫敦 #kefu_london #sticksnsushi

Ho-ho-ho-ing my way into 2021! 🎅 Couldn’t wait a second longer to kickstart festivities so popped over to Tate for a 4PM Festive Lunch! Each dish was solid, from the crispy taro croquette and mushroom veloute, to the always delicious sourdough and newly introduced mushroom butter. Always one to prefer meat, I found myself really liking the mostly vegetarian Ode to Mushroom 🍄 , featuring a smorgasbord of mushrooms in different textures and sizes, along with bouncy sea cucumber for texture. The various funghi’s earthiness works well with the buttery pastry tart, the thinness and crispness of which adding a nice textural touch. Long-standing elements from chef’s repertoire are celebrated, with the ever-delicious sweet and acidic kumquat grenobloise-style paired this time with a meaty, aged grouper. Appreciation for texture is again displayed in choosing to coat the fish with shreds of kataifi, a type of pastry often used in Turkish cooking. I can only describe it as an elevated and much-refined Filet O’Fish, which is by no means a bad thing! We were also lucky enough to preview a dish which basically screams LOBSTER 🦞 : lobster pieces confit in its own oil and served with an oyster sauce infused with lobster jus. The deep crustacean flavours are lifted by the otherwise traditional ginger and scallion garnish whilst caviar adds a touch of salinity to round off the dish. Pear and osmanthus with white chocolate provide a refreshing transition into the walnut souffle, a jiggly and moist cloud of nutty sweetness. A blue cheese mousse and raspberry coulis are served on the side to be added to the dessert at your pleasure, although I much preferred the generous hit of walnuttiness (is that a word?) that a spoonful of the stuff afforded. The soufflé itself is slightly granular, which again adds some textural flair. It’s the most beautiful time of the year, so why not have some beautiful dishes to go with the festive season? ———— 🎄 Festive Lunch Menu ($1180) 🍄 ODE TO MUSHROOM 🦪 ODE TO SCALLOP 🍊 ODE TO KUMQUAT 🍚 ODE TO CHICKEN & ABALONE 🦌 ODE TO VENISON 🥜 ODE TO WALNUT 📍Tate Dining Room (Michelin 1 ⭐️) 🇭🇰 210 Hollywood Road, Sheung Wan, Central ———— #dflSheungWan