Oma

 Innovative Greek concept

salt cod xo, labneh

Since Chef David Carter opened Smokstak in Shoreditch back in 2016, I could tell he really understood the magic of fire cooking, his American-style BBQ meat was simple yet excellent. Since then, he went on to open the Italian concept Manteca in 2021; the meat dishes were again the star. Fast forward to 2024, he opened the Greek concept Oma, located inside Borough Market. What I learned from Manteca is that what he is good at is taking a cuisine's essence to enhance the flavours of his inauthentic take on the cuisine, and leverage top class ingredients and fire cooking. So I had high expectations of Oma.

Origin City

Modern nose-to-tail

Crispy brawn, malt vinegar mayonnaise + Quail Scotch eggs, brown sauce

I always admire restaurants that go to the next level in sourcing ingredients, working directly with farmers and fishermen etc to really understand the ingredients. Located by Smithfield market, Origin City has taken it to another level. The people behind it also have an animal farm in Scotland so all their pork, lamb, and beef are heritage breeds coming directly from their own farm. On top of that, they have their own oyster farm and vineyards in France so they have full control of most of their supply chain. The cooking is British themed with meat playing a central stage, open fire grill and using prime cuts as well as offals.

Nest

100% British with a single focus

Lamb ‘Kebab’ Lamb & Herb Fritter Cheese & Onion Tart

I have been to the Michelin-starred St Brats twice now in Farringdon. Besides the refined British cuisine, it is able to turn out, I really enjoyed their concept of using 100% British ingredients. This helps contribute to sustainability and ensures diners are getting the freshest ingredients. The same team behind also owned a much more casual restaurant in the name of Nest in Shoreditch. Once again 100% British ingredients only, but with each season focus on a single tasting menu using one type of meat/ vegetables. The latest Spring menu is all about lamb, with each course containing a certain cut of lamb to ensure Nest can get out as much as an animal. 

Noble Palace

Pimped up Cantonese lunch

Dim sum platter

Noble Palace has long been one of my to-go Chinese restaurants since it was opened 2 years ago. Easy to book, lovely well-spread space, and good service are not something you would normally associate with a Chinese restaurant, but Noble Palace has all of these factors covered. Of course, the food here isn't bad either. I especially enjoy the dim sum here; it is high quality and reasonably priced. For my 19th visit, I visited over lunch with some dim sum as well as some classic breakfast/lunch items you would normally find in a classic Hong Kong style Chinese joint.

Hunan

 Small plates tasting menu the Chinese way

Bamboo chicken soup

Despite Hunan having been around in London since 1982, I never managed to pay a visit which is such a crime. The small family-run restaurant near Sloane Square is not your typical Chinese restaurant. It doesn't have a menu, you let the chef know what you like and dislike, and then you would be offered a blind tasting menu of around 12 to 18 dishes depending if it is a lunch or dinner setting. This, of course, is great for people who really understand Chinese food or are open to trying something new. The food offering, while it does contain some Cantonese elements, it has a wide range of other regional essences, and the chef has a habit of adding chili.

Camille

 Comforting French cuisine in London Bridge

Grilled red mullet in curry sauce

I have been on a mission to discover quality French food in London. For me, places like Otto, 64 Goodge Street and Midland Grand Dining Room are some of the best you can find in the capital. However, for something more simple, rustic and casual, I would prefer somewhere that has a bistro vibe that offers more hearty, comforting food. Camille appears to tick that, the recently opened French bistro in London Bridge. What I like about Camille is that it appears willing to use underrated, cheap ingredients such as pig ears, tripes and ox tongue, using classic French techniques to home in some rustic flavours.

Quality Chop House

 Meat Temple of London

Pollock head in miso butter

Not a lot of places I would head back to often, but Quality Chop House is a rare beast. The British meaty restaurant is all about big chops, cooked in a traditional manner with an open fire and cast iron pan, loaded with plenty of butter. I always would pay a visit every once in a while to enjoy a meaty treat. For my 9th visit, I opted for some big chops action as usual, as well as trying some new dishes from its starter selection.