12 � squaremeal.co.uk
Apparently it's not even as healthy as we all thought, but
we're sick of it on sourdough now anyway.
DEEPFRIED CREME EGG BURGERS
We love Creme Eggs. We love burgers. And most things
taste better deep-fried (truth). But together? Non.
Pally sta crouching
down and saying, "Hey
guys!" like you're all just
hanging out? Please.
We've gone from "yay
sharing" to "this table is
a bit small" and are now
ready for a retro meal-for-one.
s.pellegrino YOUNG CHEF 2016
Following last year's success, we're proud to be supporting
s.pellegrino's 2016 quest to discover the hottest young chef
talent in the world. It's a mammoth undertaking involving
20 regions, 100 chef jurors and 20 finalists. We're partly
on board for selfish reasons, because new talent = new
restaurant (hopefully) and guess what? We like eating out.
Four stages culminate in a grand finale in Milan come
October and top chefs Claude Bosi and Ollie Dabbous are
on the UK judging panel. Simon Cowell better watch out.
Epitomised in Damien Hirst and Mark Hix's Pharmacy 2.
Because dining out is about the whole experience, dahling.
As found at Dickie Fitz. Giles Coren said it makes chips
taste like Monster Munch. He's not wrong.
We never thought we'd say this
but we're digging these. Good
for the waist.
Shochu at Roka and soju
cocktails at Jinjuu. As the
industry faces a shortage
of Japanese whiskies, we
suggest you get on board.
WHAT: Park Carbonara (inaniwa udon, sea urchin,
65-degree organic egg, pancetta)
WHERE: Park Chinois
HOW MUCH: £32
THEY SAID: 'A tribute to Italy… an eerily ethereally
wonderful assembly of slithery udon, iodine twang from sea
urchin, the lotion of an egg slow-cooked at 65 degrees and
punch from pancetta.' Fay Maschler, Evening Standard
'It's worth it for the theatre… as our waiter stirs through
the vivid orange egg yolk and deftly spins it into individual
portions.' Tracy Macleod, The Independent
'Sea urchin with bacon is not a great blind date. It's like
coming home and finding a fat Dutchman and a ladyboy
in your bed.' AA Gill, The Sunday Times
WE SAID: 'A petal-scattered Sino-Italian hybrid of slippery
udon noodles, salty pancetta, luscious slow-cooked egg yolk
and the saline smack of sea urchin.' Read our review on p.36
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