For those of you that know me well will already know I am a big fan of Chinese food and have long loved the diversity and subtleness of this style of cuisine.
We have done a few special dinners with my friend Kam Po But who for many years was the Executive Chef at Ken Lo’s Memories of China. A couple of years I was introduced to Mr Andrew Wong the chef patron of A.Wong in Victoria (just down Wilton Road beside the station) It was a mind blowing lunch hosted by Ken Hom and I have tried many times to go back to sample what is now deemed to be Michelin star worthy.
I recently had a meeting planned in London with a group of chefs to discuss an upcoming Pop Up in aid of charity that is planned for May 2019 but due to assorted reasons there was only one chef available to make the meeting so we decided to go and try Mr Wong’s new place in the city.
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Kym’s Restaurant is located in the Bloomberg Arcade just across the road from Cannon Street station so for me still hobbling on crutches it was an easy journey.
I met with another chef who was also keen to sample what this place had to offer as there had been some magnificent reviews since opening just 4 weeks previously. I had heard good things from several sources and seen some stunning food pictures on my Instagram feed from assorted trusted diners so had high expectations for my visit.
We arrived just after 1:30 pm a little earlier than we had booked as we were hungry. Greeted at the door we were welcomed by a charming hostess who informed us the table was ready so off we set and sat down literally in front of an open plan kitchen area. Menu place mats got the old gastric juices flowing as we sat trying to decide what to sample. Andrew Wong’s statement centre and proud states they focus on the “Ancient craft of Chinese roasting and on the assorted regions of China”
Well choice was hard and my fellow chef colleague stated he could have eaten the whole menu “but that was just being greedy” Friendly service staff suggested we pick 3-4 dishes from the Small Plates section one from the “Share Section” and one from the “Classics” plus a “Side” and a “Fritter”… what was then fatal was another staff member walked past as we were giving our order with another table order- a “skewer” dish of Tiger Prawns that we decided we also had to try so added this last minute.
So as we sat back with a small carafe of white wine from Crete we soaked up the atmosphere and buzz of a busy bustling restaurant that seemed to have found its feet very quickly.
First dish to arrive was a side of Pickled Daikon… pale yellow in colour decoratively arranged on the plate with a dribble of what was a fiery chilli oil… perfect palate tantaliser! Then almost immediately followed by Pork & Shrimp Bao Bao… a dish reminiscent of “Spanish Eggs” as the light as a feather filled dumplings were surrounded by soft yolked fried eggs and Pat Chun sweetened black rice vinegar and chilli all served in a sizzling skillet pan. An amazing dish.
Next to arrive was what was described as Lemongrass Salad – some skewered little gem leaves of lettuce with thin crispy fried skins and a zingy lime chilly crispy shallot dressing that truly enlivened the taste buds – It not only looked stylish but tasted divine.
Then came our Tiger Prawn skewers that were encased in what seemed like crispy rice coating and a sweet chilli dipping sauce, good meaty and sweet tasting prawns. The small plate bowl of Lotus Root Chips were a revelation of crispy distinctive looking crisps that were coated in a sticky fermented chilli bean, honey sauce that seemed to conclude the first half of our order.
We then moved onto the much lauded French Beans Fritters encased in a light ethereal batter of such delicacy then with the addition of chilli, spring onion and black pepper a nod to Salt & Pepper spiced dishes nestling in its crumpled grease proof paper base.
We could not omit a classic roast pork Char Sui made with delicate and tender Iberico Pork as this came with a Honey and Soy dip for added flavour punch. With this we then had the Sichuanese Spiced Aubergine that was totally melt in the mouth.
We then felt we should then sample a dessert or two, or three… they have a choice of three and to be honest as luck would have it they had sold out of one of them… The Sunny Egg Tart!
We therefore just had to try the other two on offer The Hong Kong Bun with Custard and the Raspberry Sorbet with a White Chocolate Strong Cloud. Of the two we liked the raspberry sorbet best with the warm white chocolate and the cold sorbet married beautifully.
This was a very accomplished meal for a restaurant so fresh on the scene and the staff were really friendly and engaging. I would love to try the Sunday Brunch as this is a way to sample a good proportion of the menu along with limitless wine (for 2 hours) – what better way to spend a Sunday. Go try it I urge you…
We are back in Tunbridge Wells on the 22nd & 23rd February for a pop up at the infamous Bicycle Bakery… Makers of some amazing Sourdough Bread and classic pastries. We though how could we showcase their expertise and we thought why not use their Sourdough bread with a classic Swiss Cheese Fondue and a dessert inspired and produced by owner Jamie Tandoh – A yummy sounding Warm Coconut Arancini served with a fresh pineapple & cardamon salsa.
The fondue shared on each table (8 persons) will be made with an amalgamation of three Swiss Cheeses. Emmenthal, Gruyere & Appenzeller slowly heated with white wine & garlic and if the whole table are in agreement we will add some dried cepes to the fondue to give it a woody & earthy flavour much loved by the Swiss.
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