THE NEVER ENDING TOP DISHES OF LONDON | PART 1

put these bad boys in those they look beautiful, yes they would be good, you have cut them beautifully so you can reach the little corners exactly man, it's almost ready look English muffin big here English muffins, it was huge in the United States, I think I missed growing up quite a bit Thomas I think I've been lied to all my life this is what I'm talking about all great marketing technique but really there you go Big Smoke London Town you film that's delicious here three other times before Why Stop Now, the band and I had a few shows to drive some of the guys wanted to take me to meet some of their mates, these men are dressed extremely beautifully, from literally the hottest Thai food.

I'm speechless. That's why I'm not saying that advances in Kebab technology rival Logistics, we have it all. Lunch with Legends with locals, strawberries and sausages, jazz funk, fusion, stay tuned, thank you Soho, I love this neighborhood, it's beautiful here, everyone is happy, everyone is sad, young sotash, sir. he's so strong yo yeah you got that Greco-Roman Turk Curtis Curtis fights you ready yeah young Clovis we imported that from Perry that's psychedelic. ANS, he's on to something right now, come on, kyung Soho, phenomenal, real carnal charcoal, Old World style cooking, amazing. Thai Food I'm spellbound, I'm in love, this is where you want to start mixing it up.

My name is midu and I work and cook in Kyon Soho, we cook exclusively over a fire, everything is cooked with charcoal, which we are extremely passionate about. Currently, my interim head chef, Carla, is here and Aurora, who handles all of our daily communication, so Kiln tells the story of our visits to Thailand and the influences of the chefs and people we've had the pleasure of working with. work. with a thank you soda and a strawberry mint soda, this makes me happy right here. I love mocktail situations. I like things where you know you're not forced to drink liquor all the time.

Yes, Mr. Monica, a tough person. Damn the relationships we have. We have with the farms and the producers that we work with definitely dictate our menu, so the sausage, oh yes, we butcher a lot of our own meat here, so the pork is from Rossumny Farm Fred Price oh wow wow beautiful, one of the best pork in the country. In my opinion, produce and vegetables right now are in an incredible season where everything is blooming, holy basil, those kinds of spicy herbs, things that are really coming to life right now, so if the farms and The producers we work with have something incredible, they allow us.

You know, and then we can create an amazing dish with them. Soy chicken, cooked very slowly, skin side down, tremendous texture. This is ridiculous. Know. Chicken's chicken to make something phenomenal with chicken is really sick and that's a special chicken that means a lot. I want to eat 20 million pieces of chicken. I want to give a chicken shortage excuse to Matt Chatfield. This is lamb and then it's over. It has an Arabic flavor with cumin. Dill seeds and a little Szechuan pepper. Also, my father is Egyptian. There will be a bit of North African influences in the food, but there are also many Muslims in southern Thailand.

It's amazing that we use the same farmer, they wander around his farm, they wander around the fields, they eat the nuts, they eat the berries. they get lost you have to bring them back wow that's delicious oh oh wow so this is the muffin but raw we make it with a lot of spices McQueen on my left I'm left speechless that's why I'm not saying it's enjoying this experience Cardinal this is in the one that was based when we landed in Thailand this dish that was literally called chewy meat this seasoning is literally 50 50 bird's eye garlic so it's spicy it should be very chewy at the beginning of the meal so you'll activate your salivary glands I always thought that I hated lambs.

I want more so this is something very classic Thai but very unclassical so sometimes the salad is usually made with green papaya and this one is made with zucchini. it just comes with gooseberry prawns and then is finished with a fermented fish sauce oh man it just tastes like a sweet river oh man like a deliciously sweet river it's sweet salty and spicy yes the prawns are great here you could drink that brother, certain fire, where did you do it? Developing this love for Thai food Ben Chapman, who founded the company, his passion for Thai food was contagious, but then after being busy in Thailand, I was sold on the ingredients, the passion is what I grew up with, but you still have love for kebabs. every type of flavor you can imagine right there is like a 50 symphony playing at the same time, but wonderfully, yes, yes, yes, really simple Cornish vegetables, huge flavor and this dish is actually beef.

Carla, my acting head chef, gave you this. You did a beautiful job. the texture is crazy this is a good time to put down the pork chops oh yes sir this is something we are very very proud of when we cook it so it's still pink it's a pretty greasy cup and then the galangal sauce on the side is so sweet and spicy. I enjoy working with the pork

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Oh yeah, my goodness, it's like French butter, okay, it's crazy, you're doing what you cook on the fire. I love it, it's incredible, it's incredible, it looks like he dips his hand in a glass with a little cold in those. things like I want to fight to the death, I want to dip my hands in hot coals and we have to fight with hot and cold, it's a sour curry, but this version has rhubarb because it's in season, milk so spicy and sour, you know, but I like it .

It's also really restorative yeah drink that all day and then these ferments so we're trying to use as much great produce as possible oh my goodness the food comes so fast again this is a little bit more like a Muslim influence, these are chicken livers with quite a spicy paste a little pickled garlic and the egg on the side that's hell balancing all those aromas are there to help you know how to balance that flavor you know it's something phenomenal there strange this is like a hangover cure is like a fish broth with a bunch of dill like herbs, a bit more like low asian, yeah a real restorative and this will just fix you, trust me you'll know you're broken when you try it, Oh trust me, you didn't know we were.

Let's go to the third test sites, lots of lamb, okay bro, don't worry, go ahead, you're okay, we're talking about lamb, let's get off the street before we get into a fight, you guys in a second, yes, yes, sir Mangal. Also Omakase style Turkish food, well thought out

dishes

are served. I think it's one of the only places that does it in that style. My name is Satasha Stewart. I cook in a mangality restaurant or I opened it in 94. So before it was more of an inspirational Turkish classic. cooking grilled meats with rice and lots of salads and table and different variations, my brother and I took over to see if we could modernize the restaurant a little and now we have taken more of a seasonal approach using British ingredients to see if it can emulate this type of Turkish flavors in the same girl the second time is actually in town, came earlier for the first iteration and yeah, let's see, let's see how it goes with the new, this is a beautiful place, here, come on, you're back home , not really, this is a sacred place for me, those look beautiful, yes, they are all from the house, oh yes, yes, when there are also personalized strawberries and then we will all play together.

One percent salt. One percent rice vinegar, but it's like the. the strawberry with the most strawberry flavor you have ever tasted and the salty flavor that brings out a little more of the fantastic sweetness, this is some Turkish chili with fermented green tomato, these are the things you bring to a picnic, exactly the fat and acid together are like a good summer version of this dish hmm oh phenomenal, that's good, this is Esme's tartar salad, raw beef, we have some fried Baldwin, this is great, tremendous, this is , it's like if you have to break the baseball, you're getting the balls.

I have to break them you have to rub the baseball you have to rub the eggplant before you put it on the grill one more time do you like to take ecstasy a good bed yes a good eggplant Tempur-Pedic and what do we have here Chef that's like a reduction of mushrooms and chicken wing sauce and gives you that layer of collagen around your lips. Now I don't have to do the procedure. I was going to undergo a procedure. This reminds me of crunchy cinnamon toast in the bowl. for dessert hmm transportation to another Land of Magic and Mystique look at this guy oh he's beautiful Psychedelic Kebab look at this look at this I like being close to meat Looking good Billy Ray is apple butter they serve at fat camp instead of regular butter, they put that on the bread, let me get some more of that.

Bob's butter and apple is a crazy vibe bro, sweet with the meat, these are the eggs of the dairy cow, yeah man, when they remove all the fat, water, milk, yeah, basically it goes in like muscle guys they get super delicious my Lord brother this is the salad for the meat I love that this cow gave life to many other cows it is only fair that we do your service we just want to make sure there is no poison the salts and then a little smoked olive oil to finish , it simply tastes like how people cook at home, like what they want to eat together.

Turkish Steakhouse, yes sir, tremendous work, some buckles on this softer look on that face, just for you, oh come on, maybe a shine, so this is rhubarb and walnut. baklava namesake a timid right now ready to engage in about three rounds forever, it's hard to walk away from that, yeah, no, I can't, I can't, because if it's in my hand, it's over. I just had one of the most amazing meals I have ever had. I've had in my life I just feel very lucky that's why I had to work so hard phenomenal day phenomenal day life is a jazz concert I'm a jazz instrument oh yeah hell yeah I love you perfect man holy