Homecooked 8pax Modern Japanese Course Dinner on 5Dec2015

flamed squid in spinach veloute

flamed squid in spinach veloute

did a modern japanese course dinner for some friends last saturday on 5.12.2015. ^^

i did the flamed squid dish for a friend who bought me a handheld butane torch when he came for dinner almost 2 years back.

i chanced upon a photograph of this dish in a cookbook at porthminster cafe, st ives, cornwall.

i could not find any recipe on the net so i fashioned my own flamed squid in spinach veloute.

i made very narrow chequered cuts on the squid. when charred by the torch, it curled nicely & looked wonderful. they were then fried in butter at high heat for a short period, so the squid was just succulent, not rubbery & chewy. i used kitchen scissors to cut a slice to test to make sure.

the veloute was made with spinach leaves, green pepper & yellow onions. they were fried to soften then blended with 2 tbsp of olive oil, slight salt & pepper to taste.

a bit elaborate perhaps (especially when the friend i made it for could not attend this evening), but a very enjoyable dish none the less. 🙂

nothing particularly japanese in the dish, mostly western. however japs do love aburi (flamed) dishes, so this could count as one.

the second course, chawanmushi (japanese of course), was my usual preparation. a friend lent us her chawanmushi cups, always look & taste better with better presentation. 🙂

egg was smooth, but i thought the taste was not as good as what i made previously. i was nursing a flu & my tastebuds were a bit off so couldn’t tell. my wife thought so too.

prawns & scallops were ok, chicken seemed a bit over.

3rd course was pan seared scallops in prawn vegetable bisque.

scallops were very good, even though i did not pan sear them well this evening.

the bisque was very smooth, sweet & balanced with prawns & vegetable stock.

the prawn vegetable bisque was a slight variation from my previous recipe.

i used a smaller amount of prawn stock & added carrot, red pepper, red onion & the unused spinach stalk, blended & added 2 tbsp thickened cream before serving.

this was again the western interlude, only the IQF (individual quick frozen) hokkaido scallops were japanese. 🙂

wafu 和风 pasta+wafu 和风 eggplants+teriyaki cod

wafu 和风 pasta+wafu 和风 eggplants+teriyaki cod

for the 4th course, i served a wafu 和风 pasta+wafu 和风 eggplants+teriyaki cod. 🙂

teriyaki cod is my usual recipe.

this evening it was done to perfection, almost. ^^

slightly firmer because of marinade, lightly flavoured, bringing out cod’s natural sweetness. quite a beauty to behold. 🙂

to add a veg to the pasta dish, i made wafu 和风eggplants.

this evening i think it was ok, but maybe not so tasty, or my tastebuds were off.

this a really simple dish to make-

  1. cut 2 medium eggplants in 1/2, make diagonal cuts to help the sauce infuse
  2. fry medium fire both sides, add 1 tbsp tsuyu, mirin, sake, 1/2 cup stock & stew. just make sure it’s not overcooked & still firm

for the carbs, i made a wafu 和风 pasta.

japanese make great italian food too. i especially like their mentaiko pasta & uni ikura pasta.

wafu 和风 pasta+wafu 和风 eggplants+teriyaki cod

wafu 和风 pasta+wafu 和风 eggplants+teriyaki cod

this wafu 和风 pasta was done with just bacon, yellow onions & shimeji mushrooms. i guess the only thing wafu 和风 about it was the use of mirin & tsuyu instead of white wine. basically it was a alio olio done al dente with a bit of butter added at the end to coat the pasta.

wafu 和风 pasta+wafu 和风 eggplants+teriyaki cod

wafu 和风 pasta+wafu 和风 eggplants+teriyaki cod

it did taste kind of oriental, haha! 🙂

beef don+miso salmon belly+miso belly pork2

beef don+miso salmon belly+miso belly pork2

for the second main, basically a gohan (rice) dish, i had a beef don, but added some miso salmon belly & miso belly pork for friends who don’t take much beef.

beef don+miso salmon belly+miso belly pork2

beef don+miso salmon belly+miso belly pork2

i had some seared scallops actually but forgot to serve them. 🙂

& i did the beef wrongly, medium well mistakenly thinking that some friends preferred well done steak where actually all of us preferred it medium rare. well at least, the beef was a pretty ok ribeye cut so still passable.

for miso belly pork, i experimented a new recipe, slow braise for 7hrs at 90degC.

& it was really tender, the skin, fat & all. good miso flavour on the lighter side. later i did another one with a bit more miso. 🙂

the miso salmon belly was very good too.

main problem was getting the meaty belly parts.

the usual packets i got from giant & sheng shiong came with a lot of bones, so had to pick out the meat belly parts.

i like this quite a lot especially going with the sushi rice don. 🙂

tiramisu

a friend brought tiramisu

a friend made tiramisu. she had 5 sets dusted with pistachio & another 5 with chocolate flakes.

a piece of trivial. my tiramisu was inspired by a friend, the same one i created the flamed squid dish who could not attend this evening. he brought an awesome tiramisu when we had smoked meats dinner at another friend’s house some years ago (too long leh…why huh? just kidding la..)

& she just had her birthday recently. so i made a banoffee (banana toffee) cake instead. birthday girl didn’t like my banoffee though. another friend brought some home & seemed that her children liked it.

fruits

fruits

the other friends brought a lot of fruits.

cake & fruits

cake & fruits

we had some to go with the cake.

it looks like many dishes but with planning they were actually quite easy to execute. cod & salmon belly were marinate & only needed 12mins & 15mins respectively in the oven (together at 250degC). spinach veloute & prawn veg bisque were done before hand in the morning. miso belly pork was done 7hrs in the oven at 90degC. eggplants were done beforehand in the afternoon. now i am able to make all kinds of pastas before hand (afternoon also) & serve them still al dente just reheating. & flamed squid also done about 1+hr before dinner.

so only chawanmushi were steamed & scallops were pan seared just before guests arrived, and steak only when serving. & the guests helped to serve the dishes. 🙂

it was great fun for me preparing this dinner. only a bit tired especially sitting under the air-con for few hours because still recovering from flu..many things can be improved of course like the beef, the scallops, the chawanmushi & the eggplants.

still overall it was a very fun dinner for me & i believe our friends enjoyed the evening & food too.

c.h.e.f andy

Flamed Squid in Spinach Veloute

#6 flamed squid in spinach veloute

#6 flamed squid in spinach veloute

wife & i had a really good holiday in cornwall in may this year 2015. ^^

we had many good eats & 1 of them was at porthminster cafe at st ives.

st ives porthminster chef michael smith's flamed squid

st ives porthminster chef michael smith’s flamed squid

i saw the photos of flamed squid (above) at michael smith’s porthminster cafe at st ives. did not try the dish & cannot find the recipe on google. i guess the chef is not that famous. so i tried to recreate the dish w/o the recipe. 🙂

torch - present from a friend diner

torch – present from a friend diner

my wife’s friend who came for dinner twice bought me a kitchen torch. that was more than a year ago. and i have never used it yet.

i tested it, pretty easy to use. 🙂

my first attempt was on 20.5.2015, experimenting some dishes for my anniversary dinner. ^^

i followed that up with the actual anniversary dinner & then the best one yet at a really fun 12pax homegourmet 12-course dinner this month on 5.8.2015.

flamed squid - learned to use the torch very first time

flamed squid – learned to use the torch very first time

i cross cut (very closely) a large squid into 4 pieces (about 9cmx6cm), i flamed it on a frying pan. quite smooth going. i knew it was not sufficiently cooked. so i fried in butter over high heat. the key was not to overcook the squid or it would become tough & chewy.

#3 spinach sauce

#3 spinach veloute

for the sauce, again i created my own spinach sauce recipe. i used lots of vegetable to make it so very tasty.

#6 flamed squid in spinach veloute

flamed squid & spinach veloute

i fried in butter 1/2 onion, 1/2 stalk leek, 1 green pepper & a bunch of spinach leafs. then i placed them in a blender & added  2 tablespoon chicken stock & 2 tablespoon extra virgin olive oil & salt & pepper to taste.

flamed squid in spinach veloute

flamed squid in spinach veloute

such a wonderful & tasty veloute complementing the flamed squid.

#6 flamed squid in spinach veloute

#6 flamed squid in spinach veloute

when serving i heat up the veloute, plated the sauce, added the flamed squid & topped with a coriander branch. 🙂

flamed squid in spinach veloute

flamed squid in spinach veloute

flamed squid had excellent bbq flavours & looks, and was done just nice, not rubbery.

the veloute was really good. first class!

flamed squid in spinach veloute

flamed squid in spinach veloute

i subsequently did a vegetarian version for my niece’s birthday dinner by replacing the flamed squid with a shallow fried silken tofu, which was crispy outside & soft inside.

tofu is not squid of course, but nice also, & the veloute is marvellous & the whole dish presentation just very charming. 🙂

c.h.e.f andy

10-course Homecooked Vegetarian Dinner for 8pax on 17Aug2015

made a 10-course vegetarian dinner for 8pax on 17.8.2015. ^^

it was a belated birthday for my niece who is a buddhist & vegetarian. it’s also the first time i planned & executed vegetarian dishes. 🙂

my niece & her husband are ovo-lacto vegetarians, which means they can take eggs & dairy products like milk, butter & cheese. they are also not strict vegetarians, but they will abstain & avoid meats if they can, and take only the vegetables if it comes with the meat. i like the practical, unassuming, unimposing approach.

but i wanted to do a all-vegtarian course dinner for them. for me that was quite exciting & fun to do. 🙂

for me, my interest was not about mock meats or fusion, just to make something that taste good & look good. & if they are not the usual run-of-the-mill chinese stir-fried vegetables and incorporates some non-chinese styles or good matching of taste, texture or presentation, then so much the better! 🙂

#1 first course was a spanish omelette. it’s a really simple dish.  just 2 eggs, 1.5 sliced large potatoes & 1/2 sliced yellow onions. the ingredients were already vegetarian. i just have to light soy sauce instead of fish sauce for the egg. this dish is also perfect as a tapas, a small bite, for a multi-course meal, so quite nicely each had a good slice of omelette.

#2 wife’s quinoa pumpkin tofu salad is always a great accompaniment for my dinners. the pumpkin & tofu with rockets made a very good salad on its own (wife made this after a lunch at marmalade some years back), and addition of quinoa gave it more texture & some savoury touch. 🙂

#3 shallow fried silken tofu in spinach veloute.

i created this dish (flamed squid in spinach veloute) from looking at a photo (w/o the chance to taste the dish) at porthminster cafe at st ives in cornwall, england. it was an excellent dish & i served it at 12-course dinner for 12pax 2 weeks ago.

this time for vegetarian dish i replaced the squid by a shallow fried silken tofu, so that the texture was crispy outside & soft inside. not a flamed (torched) squid but still very nice! 🙂

#4 for soup, i made a cream of carrot soup. this was tasty & smooth & very popular & everyone had a second helping & finished all the soup.

i used 1.5 large carrots, but also 1 red pepper, 1 stalk leek, 1 small yellow onions & vegetable stock which i prepared the night before. & about 4 tablespoon of cream. its a similar recipe for all my creamy soup.

#5 this the first time i attempted spaghetti alla nerano (zucchini pasta). we first tried this in fresco & cummino in milan & this was 1 of the best vegetarian pasta i had, though i like funghi pasta equally. 🙂

i followed an internet recipe, & blended 1/2 yellow zucchini with some onions after softening them in olive oil. i added some butter when tossing the pasta to give it more body.

it was a very good pasta, al dente & tasty. everyone liked it. son said more parmesan shavings would be good. i think overall it can be improved. for now i would prefer my fungi pasta over this, maybe just slightly.

#6 steamed egg plant with peas & onion sauce

my sis & i had a nice daipaidong 大排档 dinner at 富记大排档tai wai where they served an entire steamed eggplant in minced meat & onion sauce. i had recreated this & made a much better tasting one by adding oyster sauce to balance off the tomato sauce.

for the vegetarian take, i cannot use oyster sauce so only light soy sauce + tsuyu sauce, and i replaced the minced meat with frozen peas i bought from sheng shiong.

the presentation can be improved. the key to this dish is the texture of the eggplant, which has to be just cooked & not mushy. i cut it with kitchen sears (scissors) & if it were mushy it would not hold up. 🙂 the pea onions sauce with corn flour was pretty tasty too.

#7 the egg fried rice was basic, no “wow” dish, but it was good accompaniment for the last 3 dishes – steamed egg plant, thai red curry & the brocoli with cauliflower.

it had good “wok hae”, individually rice grains “tioc tioc” we say in teochew, quite good la. 🙂

#8 the thai red curry vegetables was a variation of my thai red curry sotong (squid) which i served for the 30+pax lunch party for my daughter last month.

i just replaced the sotong by vegetables. i had potato, egg plant, onions, yellow pepper, tomato. for me, a non vegetarian, it was no comparison with the red curry sotong of course but still an excellenty flavoured curry dish.

#9 brocoli with cauliflower

#9 brocoli with cauliflower

#9 the 3rd dish to be eaten with the egg fried rice was brocoli with cauliflower. i actually asked if the guys wanted eat or they were full..haha! ^^

#9 brocoli with cauliflower

#9 brocoli with cauliflower

my wife, daughter, everyone wanted it. my son said there is no discussion. 🙂

#10 i made a banoffee (banana toffee) cake for dessert. we have been having tiramisu & tofu cheese cake so i wanted a change from usual.

it was a really nice cake. a great combination of flavours – very nice biscuit base, a thin tasty layer of caramel so not too sweet & nice whipped cream topped with chocolate shavings.

D-24 durian...also had 2x maoshanwang durians (forgot to take photo)

D-24 durian…also had 2x maoshanwang durians (forgot to take photo)

and we had D-24 & maoshanwang 猫山王 durians!

D-24 durian...also had 2x maoshanwang durians (forgot to take photo)

D-24 durian…also had 2x maoshanwang durians (forgot to take photo)

an excellent finish to the 10-course vegetarian dinner. i forgot to take photos of the maoshanwang durians though. ate too fast! haha! ^^

c.h.e.f andy

Hong Kong Air Ticket, Hotel & Transport Planning 2-6Jun2015

fried carrot cake at asia treasure T2

fried carrot cake at asia treasure T2

jetstar had a SG50 promotion. it was like S$50 to HK & about S$100pax including fees & taxes. it seems lame to go hong kong just because of cheap air tickets, but i like hong kong, it’s a place i like to go for eating & hiking anyway. i can live in hong kong actually just for the colder months. haha!^^

i wanted to go in nov. actually but sis is busy after oct, and i was already travelling with wife to cornwall 7-18may2015.

so i am back hong kong 2-6jun2015. our 2pax jetstar return singapore to hong kong was S$210.^^

even though it was just 2 months after my last hong kong trip with wife & son on 3-6Apr2015.

asia treasure T2 lounge

asia treasure T2 lounge

jetstar check in was at terminal 1. it was quite convenient that departure gate was next to the sky train to T2. so it was no hassle to get to asia treasure lounge at T2.

asia treasure T2 nasi lemak

asia treasure T2 nasi lemak

no food provided on jetstar, or rather good money for not so good food. so grab what we could at the lounge.

asia treasure T2 nasi lemak

asia treasure T2 nasi lemak

the nasi lemak was pretty good. egg, otah, perkedel, rice all good. for me though, nasi lemak is first ikan kuning, second chicken wing. 🙂

congee at asia treasure T2

congee at asia treasure T2

congee was ok, good.

roti prata at asia treasure T2

roti prata at asia treasure T2

prata was freshly prepared, crispy, hot, dough was tasty.

roti prata curry at asia treasure T2

roti prata curry at asia treasure T2

curry too was good.

fried carrot cake & roti prata at asia treasure T2

fried carrot cake & roti prata at asia treasure T2

fried carrot cake was for me the best! & prata was next. 🙂

hong kong airport tower

hong kong airport tower

low cost carrier mostly remote bay (using bus ferry to plane) for both departure from changi & arrival at hong kong. though it was using aerobridge for both departure from hong kong & arrival at singapore.

jetstar passenger disembarking at hong kong airport

jetstar passenger disembarking at hong kong airport

jetstar passenger (meaning us) deplaning at hong kong airport.

remote bay bus ferry at hong kong airport

remote bay bus ferry at hong kong airport

aircrafts taxiing.

remote bay bus ferry at hong kong airport

remote bay bus ferry at hong kong airport

our bus ferry waiting for aircrafts to taxi past.

hong kong airport terminal towards bus bay

hong kong airport terminal towards bus bay

there was a MTR counter after customs & even before getting out to the arrival hall, which had almost no queue so i got 2 octopus cards (HK$50 deposit & HK$100 stored-value) within minutes.

we walked out of the arrival terminal & towards bus bay.

queue for A41 airport bus

queue for A41 airport bus

i booked 4 nights at royal park hotel at shatin. so it was really very convenient commuting from the airport.

hong kong airport bus A41 goes direct from airport to shatin and stopped right in front of royal park hotel, which was only the second stop after shatin bus interchange.

flight was late so we arrived 2.15pm & was at the A41 bus bay around 2.50pm.

A41 airport bus to royal park hotel

A41 airport bus to royal park hotel

journey took 50minutes & just HK$22.30 using the octopus card. it’s fixed one fare only so you only required to tap once with octopus card when boarding the bus. 🙂

it’s double-decker. there was a luggage rack both in the lower & upper deck. i always took the upper deck & put on seat belt. strangely though on return from hotel to airport, the bus we took did not have safety belt!

hong kong mtr map

shatin is in new territory so a bit far from action (well depends on what action you are looking for). when i travel with wife, we would stay at tsimsahtsui & not shatin.

while royal park is “in theory” next to shatin station (& shatin bus interchange for that matter), it was a 5-10minutes walk from hotel through newtown plaza to the station, covered & aircon-ed of course.

from shatin, one needs to change train twice to get to shamshuipo, tsimshatsui, & to central. so it’s slightly inconvenient.

also shatin station is actually not underground line but the east rail line 东铁线that goes to罗湖 for entering into shenzhen深圳. & so the inter-change at 九龙塘that connects the MTR to the rail is a rather long walk.

taking the east rail line 东铁线 at shatin going to shamshuipo

taking the east rail line 东铁线 at shatin going to shamshuipo

we checked into royal park hotel about 4pm. nice hotel. i stayed here once before 5 years back. quite happy with it now as then. 🙂

we decided we could not miss timhowan, so went to the usual shamshuipo outlet after checking in to the hotel, & got there about 4.40pm, zero queue.

since we had a very late dimsum at 5pm. we decided to go much later in the evening for dinner, which we did at keung kee chicken porridge 强记鸡粥 my usual daipaidong 大排档 past 9pm.

c.h.e.f andy

Wonderful Evening, Good Friend, Sumptuous Dinner @ ME.OUE on 9Jun2015

scallop carpaccio with veloute

scallop carpaccio with veloute

had a wonderful dinner with a close friend at me@oue on 9.6.2015. ^^

this dinner was postponed for more than a month from before his birthday & my cornwall trip 7-18.5.2015.

view of MBS from me@oue

view of MBS – marina bay sands from me@oue

we were booked for 6.30pm, so great views of MBS & marina bay before nightfall.

we had a great table right by the window. anyway, you can just walk outside to the terrace, and marina bay front opens up before you!^^

me @ oue

me @ oue

a shot of the inside.

squid ink brioche2 squid ink brioche

we started with warm squid ink brioche. i had mine broken into bite size pieces before i remembered & assembled them for the photo. haha! 🙂

table decor - flower

table decor – flower

there was a soothing table decor.

scallop carpaccio with veloute

scallop carpaccio with veloute

we decided to order japanese ohmi wagyu A4 striploin to share & a red lobster each. so was picking an appetiser to share.

scallop carpaccio with veloute

scallop carpaccio with veloute

i already had the tuna tartare the last time here. we settled on a scallop carpaccio served on some veloute topped with caviar.

scallop carpaccio with veloute

scallop carpaccio with veloute

must say the scallop carpaccio was top grade sashimi, very sweet & tasty. there were 5 slices. the veloute was good too.

red lobster - done chilli crab style

red lobster – done chilli crab style

the red lobster, which was done chilli crab style arrived, together with deep-fried man tou.

red lobster - done chilli crab style

red lobster – done chilli crab style

surprised, i pointed out to the server that the last time i had the red lobster here, it was a full lobster & not 1/2 lobster.

he replied that indeed it was a full lobster & he had it split for us so that each of use was served a 1/2 lobster on individual plate instead of sharing it with 1 man tou.

so the server misunderstood our order, quite understandably. we were very pleased with the excellent service.

ohmi A4 wagyu striploin

ohmi A4 wagyu striploin

likewise he split for us the ohmi A4 wagyu striploin, done the recommended medium rare. ^^

ohmi A4 wagyu striploin

ohmi A4 wagyu striploin

wagyu was 200g, so after split, it was still a sizeable portion, served separately with sides (jalapeño chilli, leek, king oyster mushroom, cherry tomato) & 4 dip sauces. excellent food, superb service! 🙂

ohmi A4 wagyu striploin

ohmi A4 wagyu striploin

ohmi is among the top 3 japanese wagyu, the other 2 being matsuzaka & kobe.

it was very nicely marbled & flavourful, excellent grilling & medium rare. most enjoyable!

lobster risotto

lobster risotto

we wondered about ordering a second red lobster as initially intended.

lobster was nice, still chilli crab style was not my favourite & it was a large lobster (maybe 650g), so 1/2 was a big enough portion & the “mistake” suited us well, probably wouldn’t want a second order.

lobster risotto

lobster risotto

we picked through the menu with the very helpful & professional server, and decided on the lobster risotto.

lobster risotto

lobster risotto

the risotto was excellently al dente, though al dente risotto is not my friend’s favourite. the crustacean stock was very tasty & intense but a tad too salty.

for myself, i prefer the crustacean stock to be tempered with vegetable stock to give much more balanced sweet flavours. 🙂

lobster was plentiful. i believe they did use a full lobster & split into 1/2 & served individually to us.

MBS - Marina Bay Sands

MBS – Marina Bay Sands

beautiful photo of MBS – marina bay sands.

my friend has expensive camera & takes great photos. he was quite busy getting out to the terrace to capture the magic hour.

marina bay

marina bay

another beautiful shot of marina bayfront. 🙂

we had a great time watching the laser display & music by MBS & the great views from the terrace.

dinner was S$195 after 50% amex palate discounts for 2, for such an excellent meal with 2 lobsters, ohmi wagyu & scallops carpaccio in wonderful company. be back for more!^^

c.h.e.f andy

Excellent Chirashi Don Set @ Kuriya Dining on 9Jun2015

uni, negi toro, maguro, hamachi, amaebi

uni, negi toro, salmon, tai, maguro, hotate, hamachi, amaebi

wife bought me an excellent chirashi sushi zen set at lunch at kuriya dining on 9.6.2015.^^

it was for early father’s day.

we had a mother’s day lunch at gurnard’s head on 10.5.2015 and a mother’s day dinner at mackerel sky at newlyn, cornwall.

salad with goma dressing

salad with goma dressing

set started with a salad with goma (sesame) dressing.

salad with goma dressing

salad with goma dressing

there was a lot of salad, a bit little dressing. we asked for more. of course to be added in moderation. it was good. 🙂

snow crab chawanmushi

snow crab chawanmushi

the chawanmushi was excellent, especially with the very tasty snow crab sauce, though i felt the sauce was a bit starchy.

chirashi sushi zen

chirashi sushi zen

this was an excellent chirashi don for S$62++.

chirashi sushi zen

chirashi sushi zen

i still cannot decide if this is better or mikuni’s better. i guess overall i still favour mikuni’s chirashi don but this was really really good too.

anyway, i like them both.

uni, negi toro, maguro, hamachi, amaebi

uni, negi toro, salmon, tai, maguro, hotate, hamachi, amaebi

you have in one bamboo holder uni, negi toro, salmon, tai, maguro, hotate, hamachi, amaebi on a bed of cubed salmon & maguro (like in barachisrashi don).

anago, ikura, tobiko, tamago

anago, ikura, tobiko, tamago

on the other there was anago, ikura, tobiko, tamago on sushi rice.

anago, ikura, tobiko, tamago

anago, ikura, tobiko, tamago

a most wonderful, satisfying lunch.

dessert - strawberry mousse, black sesame ice cream, fruits

dessert – strawberry mousse, black sesame ice cream, fruits

there was dessert & coffee too.

dessert - strawberry mousse, black sesame ice cream, fruits

dessert – strawberry mousse, black sesame ice cream, fruits

dessert was strawberry mousse, black sesame ice cream, and fruits. 🙂

it’s actually kind of huge set for lunch, but on some days we are permitted to spoil ourselves.

c.h.e.f andy

Shiok (Satisfying) £20 Lobster Lunch @ Burger & Lobster on 8May2015

lobster roll

lobster roll

wife arrived this morning on 8.5.2015 & took heathrow express to paddington because we wanted to collect & change the sleeper ticket to penzance (cornwall) which could only be done at paddington & few other train stations. i went to paddington to meet her & came back to the apartment.

son was attending lecture & we had some matters to attend to. 🙂

we arranged to meet for lunch at burger & lobster dean street at 12.15pm. wife & i took bus 390 to tottenham court road & walked to burger & lobster on dean street. 🙂

we could only be seated when all 3pax arrived. our son came just few minutes later & we were seated right away.^^

burger & lobster dean street

burger & lobster dean street

the place was 1/2 full, but when we were leaving about 1pm+ it was pretty full. 🙂

lobster roll

lobster roll

this the place where you need only a drinks menu. for food its only (1)burger (2)whole lobster steamed or grilled (3)lobster roll.

wife ordered lobster roll which was easy to eat & also had very good brioche. i had at my last visit asked & was told that lobster roll only came with steamed lobster (as it was from a common pool). son & i ordered a grilled whole lobster each. ^^

grilled whole lobster

grilled whole lobster

grilled whole lobster

grilled whole lobster

grilled whole lobster

grilled whole lobster

grilled whole lobster

grilled whole lobster

grilled whole lobster

grilled whole lobster

really enjoyable meal it was, every time!^^

lobster was fresh, sweet, came with excellent garlic butter dip. & i liked the bbq flavours. 🙂 there were chips (fries) & greens.

grilled whole lobster (all eaten)

grilled whole lobster (all eaten)

very shiok lunch!

after lunch we walked over to monmouth cafe at covent gardens for a nice cuppa (flat white). ^^

c.h.e.f andy