What initially started as a popup has now evolved into an intimate thirty-four cover restaurant that is now open for dinner, Thursday through Saturday from 6pm. The small plates can be paired with sake or house cocktails crafted by Alex McKechnie the refreshing, floral blend of Almond water, sake and rose ice stands out in an interesting Asian-inspired menu. To finish, the chefs have come up with an unusual dessert, “RiceCream”, which is served straight- up or can be eaten as a sundae with a variety of toppings. Congee, a simple but comforting rice porridge is also on offer in Hong Kong, South Korea and numerous other Asian countries, this easily digestible dish and its variations are a favourite when the weather is cold or the consumer is unwell. Tofu is homemade and marinated in-house for 24-hours and then served within 48 hours of being made, while acquired tastes such as natto, a Japanese food made of fermented soya beans, are paired with more familiar and earthy flavours from wild mushrooms and spring onions, allowing the diner to gradually appreciate its notoriously unexpected taste and texture. Though rice is the pillar on which their cuisine stands, the pair are united by a shared passion for making premium produce more accessible.Īmong the snacks on offer are peanuts, which get a modest makeover and are served braised with edamame beans and celery, and a house made “ferments” salad to stimulate the appetite. Curio + TĀ TĀ’s focus is on daily changing specials using high quality produce, Meng and Ana emphasise “We place incredible value on the quality of our ingredients, from each grain of rice through to the sashimi-grade, day-boat, line-caught fish that we use”. While the flavours are subtly reflective of their Chinese and Portuguese roots, diners are encouraged to eat dishes in a “Chinese family style” everything on the menu is intended for sharing. The pair of chefs have collaborated to create a concise menu of small hot and cold plates which are designed to compliment what they describe as “the perfect bowl of rice”. The minimalistic and well-lit interior was conceived by Matt and Jeremy the latter suggests that “design might be too strong a word for it, it sort of evolved as we went along – I do love the fish tank though.” This has become Curio + TĀ TĀ’s first permanent site. Meng, Ana, Matt and Jeremy were introduced to one another by mutual friend, mentor and regular Curio Cabal customer chef Nuno Mendes the partnership was secured when Matt and Jeremy realised they wanted to extend their coffee shop’s offering with food. Spurred on by a shared obsession with rice and drawing on the success of a pop-up at the Newman Arms in Fitzrovia earlier this year, chefs Zijun Meng and Ana Gonçalves, respectively of Viajante and Chiltern Firehouse, have partnered up with Matt Broughton and Jeremy Duffy, of the coffee shop Curio Cabal on Kingsland Road, to introduce new flavours. TĀ TĀ – translated from Chinese as “he and she”, was conceived from a mutual love of rice, and has gained a loyal London following along the way. Jeremy Duffy and Matt Broughton, of Curio Cabal, and chefs Zijun Meng and Ana Gonçalves join forces on a collaborative venture, combining a coffee shop with a tapas-style Chinese inspired restaurant.Ĭhinese food is not the first thing you would expect upon entering this unpretentious neighbourhood café in Haggerston, offering Monmouth coffee and a co-working space.
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