Friday, December 28, 2007

Tom Aikens, the food artist

Tom Aikens is really an underrated chef with a bad boy image,
He's the youngest chef in the world to be awarded 2 michelin star at 26,
*pssssstttt that was 10 years ago*

Currently his restaurant, under his name has been awarded
the 8th best restaurant in the world,
So u must go!!!
JS bought his book like quite some time ago,
which I flipped tru uninterestingly...
coz it's sooooo about presentation.
I was WRONG!
Tom lurves froth.....I see them in almost every dish.
So this was the appetizer which u'll need to begin from left to right.
the lil red straw is actually made from grilled sweet red pepper,
which can be eaten whole.

I guess we didn't make a fool of ourselves by drinking the frothy soup with it,
it would have melted...
thanks to their well trained world class service,
every dish were presented professionally and well explained on how it should be consumed and enjoyed...

or maybe just bcoz we are asians,
we do not know how to dine in a civilised way?!?!?!?!
okie let's not be racist!!!
*I realised I just did....shoot me*
this was made from celeriac...
with shaved truffles on top.

Celeriac is in season now hence it's the star ingredients in his menu.
There were a selections of a pandora box on a tray,
which was a bit too many for me,
by the time the waitress explained wat was this and this and this...
i've forgotten wat were they...esp the first few.
This was my starter,
lobster with lotsa truffles and lobster oil on the side.
JS had langoustine with pumpkin sauce on the side,
and a chili tempura on top.
I've alwiz enjoyed restaurants with proper sommelier,
forgotten her name but I supposed she's french with such strong accent...
and a classic french look.
Seriously forgotten wat JS had.....
even he himself can't recall.
This is the problem when u do not keep your receipts.

All his plates are from Wedgwood - Jasper Conran collection
Cutleries fr Laguiole.
Aren't they beautiful??

Well both of us soooooo wanted to buy beautiful china fr Harrods
coz it's so cheap as compared to Msia...
IF only we can carry them home.
This was wat I had.....porkie...yep!!!
on the left is a lasagna of bacon/prosciutto with caramelised onion on top of a crispy sourdough.
Top is the pork cutlet with the crispiest skin u can ever imagine sitting on top of a big chunk of crispy porkie skin.
and lastly on top of soft yummy celery was the loin.

Just as the head waiter said...I'll get to enjoy every good part of porkie.
Oh yes....and my partner was eye-ing my food!!!!
went very well with the burgundy....
*I was not allowed to drink a lot that nite*
and yes we had a rose billecart salmon champagne...a very elegant champagne
well it has about 200 years of I lurve every drop of it.
our pre-dessert in a nice bottle,
made from apple to clean our palate before indulging in dessert.
he had panna cotta with mini lime crepes and caramelised pears
I had poached pineapple in spiced syrup,
all the cubed pineapples were stringed into vanilla beans,
with crispy carrots on the side.
petit four
wat came next were complimentary and I do not think I can finish them all,

I would have save more space in my stomach....
I've never had the GRANDEST dessert in my life!!!!
5 different frothy flavours to tease my senses.
and we must consume them fr right to left....
orange with some other ingrediets,
coffee sumthing sumthing,
chocolate with vanilla sumthing
ribena and something infused with alcohol
and lastly passion fruit with another fruit..

OMG, my descriptions were so vague...
did no justice to Mr. Aikens at all!!!
another 5 more testing tubes with lollipops!!!
this is every gal's dream....
we were given separate straws to drink it.
I must have gone berserk by then....

very memorable dinner esp the roast porkie,
and dessert of coz!!
I would go again.

3 course dinner cost GBP 65 without VAT per person
Tom Aikens
43 Elystan Street,
SW3 3 NT
Tel: 020 7584 2003
Reservation: 2 months in advance.


neil said...

Did you actually make reservations 2 months in advance from M'sia?

CHER-RY said...

For the love of my stomach, I had to. :P