Welcome to our weekly round-up of all that’s happening in London’s food and drink scene.
Inside this week: revolutions, buns and doughnuts
House of Bao
Already one of the capital’s most loved street food stalls, Bao London is cementing its success with a bricks and mortar venue next year. The Young British Foodies and British Street Food Awards winning Taiwanese act sells bao — pillowy steamed buns, with varying fillings — alongside a handful of other Taiwanese dishes. The restaurant opens on Soho’s Lexington Street in March, with backing from the Sethi family who are also behind Gymkhana, Kitchen Table, Lyle's and Trishna.
Viva la revolución
Like the Russell Brand of patatas bravas, Spanish chef Omar Allibhoy has made a lot of noise about bringing a tapas revolution to the UK. He’s already a regular face on TV and has eateries under the Tapas Revolution brand in both Bluewater and the Shepherd's Bush Westfield, serving authentic small plates as he would back home in Madrid. In February he’ll open his third restaurant, on Bethnal Green Road. It will be his first stand-alone concept, and an opportunity to try his food for those who don’t fancy scoffing in a shopping centre. Alongside tapas, there’ll be extensive lists of Spanish wines and craft beers, while Thursdays will be paella nights.
Dough-ing deeper underground
If you work in the West End, your commute has just got better. Crosstown Doughnuts have launched a kiosk in Piccadilly Circus, selling the same sourdough doughnuts you’ll find at markets including Broadway, Wapping and Leather Lane from 7am to 7pm daily. Varieties include salted caramel and banana, peanut butter and berry, rocky road and quince and cranberry.
All-day eatery Bad Egg launched early this week near Moorgate, brought about by chef Neil Rankin, who also heads up Smokehouse and Princess Of Shoreditch. It serves tacos, ribs and burgers alongside all manner of dishes either based on, or topped with, eggs — including whole sections dedicated to bakes and hashes. Meanwhile in Holborn, a Japanese-Italian fusion restaurant has opened in the form of Beiriso, named after the two respective countries’ words for rice: bei in Japanese and riso in Italian. It serves freshly baked foccacia and calzones as well as sushi made with Italian ingredients — think aubergine, courgette and avocado rolls, and sushi topped with frittatas and mozzarella. The verdict’s out as to whether it will be a cosmopolitan coup or a fusion flop.
Talk to us
We still want your help to keep these weekly food & drink news round-ups as relevant, up-to-date, and interesting as possible. Got any top tips, local gems or foodie news? Tried one of the new restaurants we mentioned? Leave a comment below or hit us up at firstname.lastname@example.org. ‘Til next week…