God of War Beanie

bernie b : That aran wool beanie must surely be very hot to wear in the summer?

Games geek: Yes, maybe make a different one for the warmer climate.

bernie b : A wool/cotton blend would work better and maybe a lighter colour. Grey would be a nice colour, but might wash out your light skin colour. How about a hint of red in places as you like that colour.

Games geek : I was just thinking that, you know how Kratos from God of War is grey skinned and has red markings on his skin….

Well, I couldn’t copy the markings to be exactly the same as it went all around Kratos’ body, so I took the more distinct parts and worked it around the hat. The part on his face and the spiral around his arm.

God of War Beanie - front view

The closest grey yarn I found in terms of colour and best composition was Rowan’s Belle Organic DK shade 017 Zinc which is 50% organic wool 50% organic cotton. It is a lovely soft comfortable yarn and I loved knitting with it. The red yarn I used was Debbie Bliss Prima shade 06 which is 80% bamboo 20% wool as I couldn’t find the right shade of red in the same range as the grey.

My first attempt, I tried a faggoting rib pattern on the hat itself so that there would be more air flow, but it turned out terrible with the intarsia knitting for the red marking not really showing through the rib pattern. Also due to this pattern being more holey the colours of the beanie were not as bold as I wanted them to be.

Second attempt, used stocking stitch and intarsia for the red marking, but I still wasn’t happy. The red marking was not quite right, didn’t stand out like I wanted it to and difficult to get markings in right place as not working on a flat piece.

Third attempt, used stocking stitch and knitted red marking separately. It was the best solution.

God of War Beanie - side view

I like it that the marking is mostly on the front and left side of the beanie, from the right it just looks pretty ordinary.

Although the design isn’t exactly as Kratos’ markings, most gamers can tell straight away the reference and on it’s own makes a rather interesting design.

Malaysia Kitchen Banquet at Delima

Malaysia Kitchen holds a day of free meals at Delima in Paddington, introducing four classic dishes to sample.

Free food? Yes please!

Booking turned out quite difficult as the phone line was either engaged or ringing without an answer. Fortunately I had a friend who managed to get through as she called up straight after receiving my email and booked us a table for dinner.

Arriving at Delima thinking it’ll be packed with people wanting their free food, I was surprised to see it was empty. It was a typical looking local, pleasant, modern decor interiors.

We were lead downstairs to where the free banquet was being held, there were a few more people eating but not the numbers like I imagined for a free banquet.

On the table was a scorecard in which we would rate the dishes we were to sample and a booklet of Malaysian restaurants and a Malaysia Kitchen dining card.

After drinks were ordered and paid for, the dishes were brought out in coloured bowls that corresponded with the scorecard. They were a bit stingy on portions, maybe it was due to us eating early and they were being careful on portion sizes. I did notice later that the portions being brought out later looked bigger, as the place wasn’t filling up with people.

Malaysia Kitchen Banquet Scorecard

What I Ate

Beef Rendang from Rasa Sayang – This was my favourite dish. Beef was juicy, gravy was rich and tasty with refreshing Lemongrass shining through. Rasa Sayang has never been a favourite place for me to eat, but it is not because of the food of which I like most of it very much, it was more the service and that I always got placed under the air con everytime I ate there.

Tofu & Vegetable Laksa from Bintang – It looked ok, lots of vibrant colours, but it tasted disgusting. Not just ‘bad, but I would still eat it because I hate wasting food’ and I never leave food on a plate, but with this dish it had to be done. It was just so bland and the soup was just so watery, not the creamy, spicy, coconutty, gritty texture you should expect. I love Laksa, but this I did not. I have always seen Bintang through a bus window when travelling through Kentish Town and wondered if it was worth checking out, it looks cute from the outside and has been around for quite a while. Enough for me to think that this can’t be their best offering, but if you are being rated on one dish why would you choose such a bad dish?

Char Kway Teow from Delima – As the hosts for the banquet, Delima were called in to include a dish as a restaurant had pulled out at the last minute. I was quite glad as their dish was yummy. The soft, hot Ho Fun was perfectly comforting for the cold weather. The hot chillies coming through tingling the tongue. Seasoning was a good balance.

Nasi Goreng from Gourmet Garden – A pleasant dish, but nothing special about it. And with the other dishes being very good and very bad, this dish didn’t stand out.

Good bits

It was free!!!! 

Get to try dishes from different restaurants.

Not so good bits

Small portions.

Didn’t get a choice on what you ate.

Would I go again and what would I want on my next visit

Definitely! This was my second free banquet with Malaysia Kitchen.

Delima  do a Sunday buffet which I am tempted by.

I am tempted to go to Bintang now, just to prove that they can’t be that bad.

Itadaki Zen

Itadaki Zen at London’s King Cross is Europe’s first Organic and Vegan Japanese restaurant.

It’s got that cosy unique homemade feel, the tables look like they were made during a woodwork course. foam mounted photos of greenery adorn the walls.

The restaurant was very brightly lit, more informal diner restaurant than somewhere to go on a romantic date, it’s a fun place.

Service was very friendly but could be a bit slow due to only one waiter working all the tables. The waiter forgot about our tea, but sincerely apologised when we asked again. We were in no rush so just enjoyed our meal at a relaxing pace.

Itadaki Zen - Chefs at work

What I Ate

Tofu Steak with Yangeom Sauce -  Good firm tofu which my friend recognised was Clean Bean Tofu that has a great strong taste. The Yangeom sauce which I thought was going to be like the spicy Korean one, turns out to be more subtle, complementing the tofu rather than drowning out the flavour. It was a lovely dish, so often Tofu Steak will always be with a Teriyaki sauce it was a nice change.

Medium Nigiri Set – Had to try some, but was slightly dissapointed. Tended to be on the bland side, and I can imagine the toppings would work better together as a Chirashizushi dish.

Wild Garlic Sushi Roll and Koya-Tofu Sushi Roll – Yet again, quite bland. There wasn’t enough seasoning in the rice. The names sounded interesting, but I couldn’t really taste much.

Chapche – This was tasty. Stir fried Sweet Potato noodles with a scattering of mixed vegetables and fungi. It was delicately seasoned leaving you wanting more.

Senmoku – This was interesting, never had this before. This crunchy jelly is made from Acorn Starch. Not sure how to describe it, if you like weird textures then you might like this. Honestly, I can’t remember the taste.

Tempura – Man, this was really good. I was expecting the usual pieces of vegetables, instead we got tempura made of shredded mixed vegetables, so you’re biting into a crispy myriad of sweet flavours. The other Tempura consisted if various types if seaweed, all terrifically crisp and light and it was a really good sized portion!

Homemade Kimchi – This was light, fresh and the piquant sauce just clinging to the cabbage.

Okara no iri-ni – This dish comprising the unusual grainy texture of Soybean pulp was cute. The clean sweet taste was very enjoyable.

Gokoku and Sansen Rice – Both rice were tummytastic. The Gokoku-han, sweeter with the different grains. I felt very healthy eating them.

Soymilk Pudding and Sesame Pudding – Was really looking forward to these. They look quite similar, but tasted so different. The Soymilk Pudding was creamy smooth, sitting on it’s moat of sweet Soymilk , with a light Azuki Bean Paste trim. The Sesame Pudding was more intense. We’d be tasting the Soybean and then the  Sesame and exclaim “the milk in the Sesame Pudding has a Sesame hint to it too!” . The Azuki Bean Paste on the Sesame pudding was stronger, the pudding itself more grainy probably due to the ground Sesame. Both were delicious.

Itadaki Zen Tea – Hot fragrant Soymilk, you can’t go wrong.

Good bits

Most of it.

Cosy little place, friendly staff, the menu large and varied.  I felt very healthly after my meal.

Like that they aim for organic sourcing, the dishes created are aimed at your health as well as being tasty.

Usually eating Japanese I feel guilty when going with Vegetarians as there is a limited menu, this time we were able to eat so much variety was great.

Itadaki Zen - Enjoying dinner

Not so good bits

Ok for locals but not me is that they don’t open Saturday for lunch or on Sundays, as the lunch set menus look good.

Maybe a little more experimentation on the Sushi, but not that bothered as there was so much other stuff that was yummy.

Got a little thirsty as teacups are pretty small and service was slow for refills.

Would I go again and what would I want on the next visit

Would definitely go again, already planning who to go eat with next and try some of the other dishes I didn’t get to try this time.

Maybe a set lunch or a set dinner.

Maybe one of the workshops and events relating to food which they organise.

Street Kitchen at Covent Garden

For The London Restaurant Festival, Jun Tanaka and Mark Jankel have joined forces to create Street Kitchen.

They have created a British Seasonal Menu using produce sourced directly from sustainable and organic UK farms and producers.

Street Kitchen at Covent Garden Piazza 4th-14th October 2010, at Spitalfields Market 15th – 18th October 2010.

Street Kitchen Trailer

Street Kitchen Menu

What I Ate

Roasted Carrot and Rosemary Soup & Brioche – A very pleasant soup, it was very rich and creamy. The Carrot brought out a tender sweetness. The Brioche was nice, but I would have much preferred a crusty Sourdough.

Hot Smoked Salmon, Beetroot & Horseradish – Refreshing dish, my Salmon was full of smokey flavour. One piece was cooked perfect, the other more like seared, but it was still good and juicy. I heard on another table their Salmon was a bit dry. The Crushed Potatoes was excellent, very waxy and nutty with just enough firmness. I was annoyed not to have asked what Potatoes they were. Beetroot on the other hand were a bit watery and lacked flavour, but you could still taste they were fresh. The sauce was great, really hit me in a good way.

Braised Beef, Carrots & Celeriac – This was definitely the highlight dish. It was definitely the dish you wanted to eat, especially as the second week the weather turned much colder. The Beef was melt in your mouth and there was so much depth of flavour in that piece of meat. Yummy! I got a bit of fat on one of my pieces, yes please! On another none, felt the taste was more flat and meat drier. Carrots were roasted to just caramelized on the outside and still had some bite on the inside. Celeriac was like a hot thick milkshake, tasted full of creaminess with the Celeriac accenting through. The mild Mustard Sauce just lifted the dish to near perfection.

Roast Butternut Squash & Watercress Salad – Oh man this was good! The Street Kitchen guys were so nice and gave me a taster portion because it was too cold and I wanted the Beef but hadn’t tried the Salad yet. The sauce was just wicked and yet again I was too shy to ask what was in it. I wanted to order a full portion because I really did enjoy it and even though it was cold the Salad had a warming feeling to it, but I had already got too much food. Butternut Squash was perfectly roasted, Crouton slices added a crunchy punch and that zingy sauce was awakening!

Cheesecake, Shortbread & Rhubarb – Do not be fooled, you read Cheesecake, but it sorta ain’t. Googey creamy cheesy bottom layer, crumbled crunchy Shortbread and tart Rhubarb Compote topping. It is very indulgently great and inspired me to make a Cheesecake with a Shortbread base.

Good bits

Mostly everything. Top notch restaurant food in takeaway form and at reasonable prices. Every one is so friendly, and seeing people that would not have considered going to smarter restaurants to eat food like this enjoying it was great. Responsibly sourced produce is always a plus.

Not so good bits

Just that it was cold eating outside due to the time of year. Looking forward to it in the summer.

Would I go again and what would I want on the next visit?

Definitely! Thinking about heading to Spitalfields before it ends to have the salad. Oh and maybe the Cheesecake.

Darth Sackboy

So far the Sackboys I’ve made are characters on the side of good, but I was tempted to the dark side this time.

I really wanted Darth Sackboy to be all black, so his facial details had to be quite obvious as there weren’t different colours to distinguish what’s what.

Working out the helmet was quite tricky, I had to redo it a few times to get the shape I wanted. Once I did I realised that Darth Vader’s outfit is based on a Samurai’s. It is so similar in shape, but due to the colour I did not see it at once.

Darth Sackboy has had some positive feedback when I posted him on some flickr forums, so I am very happy with him

Darth Vader Sackboy

Darth Vader Sackboy with his Lightsabre

Food Highlights at the Art Car Boot Fair 2010

There are those that rise early and queue up for the Art Car Boot Fair every year to get their hands on a bargain Peter Blake piece.

Me? I’m an early riser, so I head down early to watch the craziness. What I really look forward to is the St John stall and their Ox Heart Buns. Oh? Have I mentioned them before? I think it is turning into an obsession and a worthy one. Juicy grilled Ox Heart in a good bun with Horseradish Cream and Pickled Walnut Sauce. It’s Heavenly. Just one thing, the Ox Hearts were more thinly sliced than last year. But that’s not gonna stop me from having another one. Ok, my mouth is dribbling now.

St John at the Art Car Boot Fair 2010

John at the Art Car Boot Fair 2010 - make me one Ox Heart Bun oh great St John Chef

St John at the Art Car Boot Fair 2010 - Ox Heart Bun

Another favourite returning stall of mine is La Grotta Ice Creams run by Kitty Travers. This year the flavours had some Latin American theme. Chocolate with Ancho Chile & Cashew Nuts was by far the best Chilli Chocolate ice cream I have had. The Ancho Chile gave me a real good kicking but not too much that I couldn’t savour the rich Chocolate. I find some Chilli Chocolate ice creams are a bit too safe with their Chilli, if you say there is Chilli in there make me feel it. The Cashew Nuts which were toasted and sprinkled on top of the tub kept their crunchiness when it was scooped up and mixed into the ice cream to be eaten. I miss it.

La Grotta at the Art Car Boot Fair 2010 - Chocolate, Ancho Chile & Cashew Nuts

The Agua de Horchata was rich creamy with a strong burst of Cinnamon, I didn’t go for that because I’m not a great Cinnamon fan, but it was still a great challenging flavour. I found the Pineapple Soda Granita too sweet, I guess food is all about personal taste and I am more of a tart fruit person than a sweet fruit person. Yes, there was a good Strawberry & Vanilla flavour for the less adventurous.

I remember last year’s Milk & Cornflake flavour which I found too weird, like eating soggy Cornflakes, but the sweet pea flavour was truly refreshing. Really looking forward to more flavours to try next time La Grotta is around!

Link Sackboy

I made this as a present for a friend who is a fan of The Legend of Zelda games. I tried to keep it more or less like the original character appearance adding traces of the newer versions for a bit more detail.

The hair as usual is the hardest to get right. Do I continue with threading each hair on to the head and then style it or maybe look for a new way of making shaped hairstyles?

Not sure if he was totally thrilled with it, but I thought it was quite good. These obsessive fans are very specific, maybe it the merging of a PS3 game with a Nintendo game!

Link Sackboy - front view

Link Sackboy - side view

Link Sackboy - back view

Suckling Pig Feast at St John

St John is one of my favourite restaurants. It is a Michelin starred restaurant and in the top 50 best restaurants in the world, yet it has none of the stuffiness associated with one. They serve food just as I like, no fancy smancey plating, just dished up simply and looking delicious. You can eat at the bar if you are not too hungry and get a fantastic dish for under a tenner.

Then there is the feasting menu, aimed at groups sharing a few select dishes. Using the excuse of a birthday dinner (not that the dinner was held on the month of any of our birthdays), a few greedy friends and I decided to get a load of us for the Suckling Pig feast. It’s a great way to have a great meal with friends, passing along massive plates of food, almost barbaric, rather that a sit down elegant civilized meal. I had so much fun.

Right, lets get down to the food.

You are allowed to choose a maximum of two starters and two desserts with the Suckling Pig as the main. For the starters we opted for the Grilled Ox Heart, Beetroot & Pickled Walnut and also one of their signature dishes Roast Bone Marrow & Parsley Salad. The Roast Bone Marrow is one of my favourite dishes, I love sitting in the bar on my own and digging into bones, sucking and licking not caring who’s looking but just enjoying. We were aware some of our friends were not offal eaters, but if you come to St John you have to try some out as that’s what they are famous for. Everyone gave it a go. It was good to see everyone tucking into bones. I was wary about whether the Bone Marrow would be a little too fatty as a starter for such a heavy feast, but once the huge plates of bone came that thought flew out of my mind. Poking into a section of bone and digging out bone marrow, spreading onto good toasted Sourdough, bit of Parsley Salad, pinch of the Herb Salt. Delicious.

St John - Roast Bone Marrow & Parsley Salad

St John - Roast Bone Marrow & Parsley Salad

The Grilled Ox Heart, I know would be enjoyed by the non-offal eaters once they got over the fact that it was heart they were eating. The sliced Ox Heart was like a succulent, juicy steak but with a fuller flavour. This is a great starter. The Ox Heart rich and meaty, but with the Beetroot and Pickled Walnut’s slight sharpness making this a flavoursome yet refreshing starter. I loved it and not amazed when my non-offal eating friend admitted that he really enjoyed it.

St John - Grilled Ox Heart, Beetroot & Pickled Walnut

For a table of eighteen, each particular starter was served in two huge plates to be passed around, which worked out very well for the greedy like me where I can sneak in seconds. Yes, the portions are very generous and there was enough for everyone.

The arrival of the Suckling Pig was a very raucious moment. The whole pig brought over so momento photos could be taken with the poor dead piglet, before it was carved up. I must say, this little piglet was not a very good looking one.

St John - Suckling Pig

After pictures were taken, our lovely waitress got to work , decapitating and deboning the piglet, skillfully separating the meat to be served on huge plates. She told us that the pig had been slow roasting in the oven since the morning, simply cooked with a stuffing of  bread, onions and herbs.

St John - Decapitating Suckling Pig

St John - Deboning of Suckling Pig

St John - Suckling Pig Cavity filled with Stuffing

They Suckling Pig meat is so juicy. I commented to a friend that the meat this time tasted more grassy and earthy than one I had in the winter. She suggested that this may be because of the diet the piglet had depending on the time of year. The previous Suckling Pig I had at St John tasted more sweet and milky. It was very good none the less, they always get the meat right. Unfortunately because of the way it was roasted the skin was not crispy as we had hope, it was tough and chewy which is a shame, otherwise it would have been perfect. And yes, there was tons of meat left over so I even got a doggy back including the bones which I used to make a delicious soup with (although it was funny trying to fish out some stray stuffing, whoops).

St John - Suckling Pig, Stuffing, Greens & Potatoes

The good thing about ordering the whole pig is that you get to eat the bits that otherwise would not have been served if you went for your ordinary three course meal. So I got to have the smallest trotter I have ever eaten, unfortunately some one got to the cheek before me I love Pig’s Trotters, again it’s the thing like Chicken’s Claws with all the textures and the plus of bone knawing. The piglet trotter was so different to an ordinary pig trotter, meat was less tough, gelatinous and cartilage bits were softer than the full grown version. Nice!

St John - Suckling Pig Trotter

Again we ordered two desserts choices, me insisting on the Rhubarb, Meringue & Cream. I think St John do the best Meringues! Sometimes when I walk pass either Restaurant or Bread & Wine, I will head to the Bakery to see if they have any meringues for takeaway, sometimes I am lucky, most times I go away with a really bad Meringue craving. This dish was amazing!!!!!! It’s the perfect way to end a rich, heavy meal. Light on the outside, but chewy googey on the inside Meringue, the sharpness of the Rhubarb compote and just enough cream to make it special. Just thinking about it is making my mouth water uncontrollably, I wish I could of eaten a whole one on my own. You guessed it, there were no leftovers here.

St John - Rhubarb, Meringue & Cream

St John - Rhubarb, Meringue & Cream

The other dessert we ordered was the Eccles Cake & Lancashire Cheese, this I will speak less enthusiastically about and was ordered because my other fellow dinner organisers insisted on it. Just because I hate raisins and therefore am not keen on them in the Eccles Cake. But I still had to try it. If you like Eccles Cake, the St John one is the one to eat, the pastry is brilliant. With the Lancashire Cheese, the combination of light flaky pastry of the Eccles Cake (I am not going to mention the filling as I tried to pick off every bit that I could) and the creamy savoury cheese was smoothly melting in the mouth. This dessert was less popular than the Meringue, even though we ordered less portions of it, there was still some left over. I imagine that as we had already had a very rich filling meal, the light tart Rhubarb & Meringue was definitely more preferable to the heavier Eccles Cake & Cheese.

St John - Eccles Cake & Lancashire Cheese

Everyone came out very satisfied and merry, the feast is such a great idea. Service can be slow as you are cut off in your own private room, but most of the time you don’t notice as conversation and drinks are flowing and with the very generous portions you are not left wanting the next course very soon. But I do want more please and so will be finding another excuse for another feast.

St John - Private Dining Room

Round 1. Fight!

After turning Dan from Street Fighter into a sackboy, I wanted to have another go at other Street Fighter characters. The obvious choice was Ken and Ryu, the two main characters of the game. This time I also decided to make a bigger size doll (these dolls came out about 12 inches tall, small ones about 5 inches), working with a similar pattern to the smaller size ones but using an Aran wool rather than the 4 ply I had used before. The wool I used was Rowan Magpie Aran, a yarn that I really love knitting with (unfortunately it is discontinued) because it has a very firm chunkyness to it, I find new wools tend to be spun more loosely.

Street Fighter Ryu & Ken Sackboys

I am quite happy with the outcome of them. As you can see I opted to make their tops and trousers with fabric rather than crochet it. I thought this worked better because you can achieve that tattered uniform effect.

Street Fighter Ryu Sackboy

The most difficult part is doing the hair. With a character whose hair is tied up this would be easier, but both Ryu and Ken have choppy stylized haircuts. I tried to use Little Big Planet’s Street Fighter Pack as a guidance, there is only a Ryu and no Ken. As you can see the hair is quite different, just because when I tried to do it the same way it looked too weird and couldn’t be styled the same as wool hair has a life of it’s own.

Street Fighter Ken Sackboy

Ken’s hair worked better, maybe because he has a scruffier hairstyle. His red outfit and blonde hair also make for a more vibrant doll.

But who’s your winner?

Dim Sum at Phoenix Palace

Where’s good dim sum? That’s always a question people ask each other. It can depend on what type of experience you want really. Do you want the high class luxurious service of Hakkasan, or a rowdy kitsch decorated one in Chinatown like New Worl with their trolley dollies? Phoenix Palace situated on Glentworth Street near Baker Street Underground Station has a bit of both. The place is decorated with ornate Oriental interiors bordering on the kitsch side, but because of it spaciousness it isn’t too overbearing, and I quite like that. Some Chinese restaurants now tend to opt for a more modern look or are a cheap Hakkasan/Yauatcha copy, sometimes I want that old school Chinese look. Phoenix Palace has competition from it’s more famous Baker Street neighbours Royal China and Royal China Club (modern look ones!!!), but for value for money/food tastyness ratio I think Phoenix Palace wins.

I’ll just get on with what I ate now.

First up, one of my favourite dishes and done very well here is Chicken Claws in Rice Wine Marinade. They are the best I have tasted, because you can actually taste the subtle fragant aroma of the wine whereas usually you just get a hint of alcohol. This is a cold dish for those that love textures in their food, I love biting off joint by joint and nibbling off the skin, tendon and cartilage, savouring the crunchy, springy, hard jelly textures which you don’t get from a slab of meat. These come with some Chinese sweet pickles which are so mouthwatering and wets your appetite for the food to come.

Phoenix Palace - Chicken Claws in Rice Wine Marinade

Vietnamese Spring Rolls were good, just what I expect them to be. Minced Prawn and Pork wrapped in rice paper and deep fried, served with a sweet chilli fish sauce. I usually prefer these than normal spring rolls, just because I like the dipping sauce more and you need spring rolls when you go Dim Sum.

Phoenix Palace - Crispy Vietnamese Spring Rolls

Cheung Fun is like the Chinese Cannelloni. Common fillings are Prawn, Minced Beef, Barbeque Pork, Monks Vegetable mix and Fried Dough Stick. I tend to go for the Scallop or Fried Dough Stick as Prawn is used in most Dim Sum dishes and I don’t fancy the rest. The Scallop Cheung Fun was a let down. Scallops were tasteless and there wasn’t enough Coriander in it. It was altogether very bland (it looks it even in the picture), with the sauce served on the side so the Cheung Fun couldn’t even have a little soak in that.

Phoenix Palace - Scallop Cheung Fun

The Prawn and Chive Dumplings were a better effort. Prawn and Chive Dumplings are my favourite dumplings, sweet Prawn and pungent Chinese Chive so flavoursome. The dumplings here could have done with more Chives as the filling was on the stodgy side due to meat/Chive ratio being too heavy on the meat side, but on the whole it was good. The skin was light and translucent which made the meat heavy filling stand out more, it just needed to have a slightly looser lighter filling.

Phoenix Palace - Prawn & Chive Dumpling

Shanghai Dumplings, hmmm, ok. You expect them to be soup squirting juicyness. I did eat them as soon as they came to our table so they didn’t dry up. There was some soup in the dumpling and the taste was nice.

Phoenix Palace - Shanghai Dumplings

Besides your classic Dim Sum, Phoenix Palace do offer some more creative dishes. Wasabi Prawn Dumplings are in the Specials section. They certainly stand out with their green skins, didn’t think the curly Parsley was needed here, but there it was. This is like a hot Har Kau (Prawn Dumpling). Wasn’t sure about it. The skin was thicker and tougher, probably due to the green herb/veg used. Biting into the dumpling you suddenly get a Wasabi hit piercing up your nose. This is something that shouldn’t happen when you eat sushi, so why have they decided it was a good idea to put it in a dumpling? Also the Prawn’s sweet flavour was totally lost because of it.

Phoenix Palace - Steamed Wasabi Prawn Dumpling, see that layer of Wasabi at the bottom

The Cold Tossed Baby Octopus in Chilli, Lemon & Garlic Sauce on the other hand worked so well. It was mouthwatering and hit all the right notes. The Sauce was like a Salsa, so refreshing but at the same time that Chilli giving you a good kicking. The Octopus was delicately cooked, so it was tender, and when you bit into it, it’s juices merged with the sauce. There was so much depth to this dish. I want some more now!

Phoenix Palace - Cold Tossed Baby Octopus in Chilli Lemon & Garlic Sauce

Back to the classics, Glutinous Rice wrapped in Lotus Leaf. I wish restaurants would bring back the original big size. These new “jewel” size ones may look cuter and easier to distribute and probably save on costs, but you don’t get that excitement anymore when you dig in to one. With them being small, there tends to be less filling and the rice layer is less thick which equals less tasty. Here the rice was too mushy and ended up tasting like a paste. Filling was decent in taste, but because of the size you don’t get much in it, I expect good lumps of meat, Chinese Mushroom, Chinese Sausage wrapped in a sticky pillow of rice.

Phoenix Palace - Glutinous Rice in Lotus Leaf Wrap

Big Bun stuck by it size and it was magnificent. The bun big enough to hold all the ingredients in it’s filling, Chicken, Prawn, Chinese Mushroom, Egg and Chives. The combination worked very well, everything complementing each other. The bread itself, hot, light and fluffy. It was such a joy to eat.

Phoenix Palace - Big Bun

The Suckling Pig with Jellyfish was the piece de resistance. Only available at the weekend, we were so lucky. Hand turned spit roasted, it was a delight to eat! The skin was so crisp and light, it crumbled and melted on the tongue. Meat was juicy and tender with good rich flavour. The Jellyfish made from fresh was a unexpected joy, most restaurants serve factory produced ones. You could really tell the difference, it was so less rubbery and had a sweeter tang. Thinking about it make my mouth water!

Phoenix Palace - Suckling Pig with Jellyfish

I would have preferred to end with the Suckling Pig because it was so good, but then it would be weird talking about the dessert first (although I have eaten dessert before main meals before and it wasn’t bad). Anyway, we ordered the Black Sesame in Gluten Balls as it was a favourite of my friend’s when she Dim Sum’s in San Francisco. It was slightly different from her San Francisco version. We felt it could have done with more filling, there was only a sliver of it. Usually you expect the Black Sesame to be oozing out when you bite into the rice ball. It was nice, the crunchy chopped peanuts and coconut worked well with the googeyness.

Phoenix Palace - Black Sesame in Gluten Balls

If some one asks me where’s a place for good Dim Sum, I would say Phoenix Palace. I always enjoy going there because it has that quality of an old school restaurant, but without the cramp busyness. I like that they have a very broad menu, all the classic dishes and newer inventive ones. Dim Sum dishes start from £2.60 making it much better priced than it competitors without losing on tastiness. You do have to choose right, there are some hits and misses, but the friendly staff will offer suggestions of their specialties. What’s more, they have very clean spacious washrooms.