theskinnybib Langoustine aburi.. #London 19h

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theskinnybib Tsukuri of brill & its own roe. With sichimi daikon.. #BackBench #London 2d

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theskinnybib New #chapter00 is out!! @faviken is our #manga love victim.. #foodmanga #foodcomic #sweden (Special thanks to @hoonyoon ) 3d

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theskinnybib From last week. Best "staff" lunch ever! #London #ScenesFromKT 4d

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theskinnybib The Ledbury's got Bao.. #London 5d

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theskinnybib #chapter00 is also coming this week!! Can you guess who's our next #manga victim? (Let's blame @jknappett for the delay ). #foodmanga #comic #foodcomic 5d

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theskinnybib The real last one "Palm Sugar" (turned into syrup and served drizzled over warm financier-like cake and with super-amazing crème fraîche). Special thanks to @bolanbangkok for being tricked into hand-smuggling us this "world's best" palm sugar. It has gone into nearly all the dishes to create the subtlety that otherwise isn't achievable by the use of any palm sugar I can find. Also special thanks to a very personal photographer without whom I won't have these "diners view" photos to retell the story #London #ScenesFromKT 5d

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theskinnybib Last one. Thank you very much @jknappett and team KT @watermelonchang @kooze @miffytim for two of the most inspiring nights. See you all again soon (as a diner)!! #London #ScenesFromKT #สะกดไข่ผิด 5d

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theskinnybib Here's the dish.. "Pomegranate" ..a kind of hybridised "Nam Kaeng Sai" (with beetroot compressed water chestnuts, rose syrup, pickled rose petal, BBQ rose petals, "Thien Hom" smoked ice).. #London #ScenesFromKT 5d

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theskinnybib The extra dimension of perfume is "Thien Hom" - an old school Thai style candle made from spices and flowers and used mainly for smoking desserts. @kooze smokes water with this and turns it into ice. We finish the dish off with this ice shaving.. #London #ScenesFromKT 5d

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theskinnybib Water chestnuts are finely diced, compressed with beetroot juice, floured, boiled and shocked in iced water. The end result is something that looks intriguingly similar to pomegranate seeds, hence the name "Pomegranate" or "Tub Tim Krob" in Thai.. #London #ScenesFromKT 5d

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theskinnybib Roses in many ways (from BBQ petals, pickled petals to dried rose syrup). This is a mutated Thai dessert dish that combines all-time street favourite "Tub Tim Krob" with 70s Thai recipe "Haew Jeen Tom Ku-laab" from แม่ครัวหัวป่าก์ (an old recipe book that I got hold of via @bolanbangkok ).. #ScenesFromKT #London 5d

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theskinnybib Last sequence from @bubbledogsuk Kitchen Table pass is "Pomegranate" course (feat. roses, water chestnuts, smoked water).. #London #ScenesFromKT 5d

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theskinnybib Spring has sprung. (Much more delicious than my first time here).. #London 5d

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theskinnybib A regiment of Gua Bao.. #London (A short break of #ScenesFromKT photo series). 6d

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theskinnybib New Modernist gadget at Kitchen Table ️ (English "Som Tam" in the making. @jknappett and crew opted for a variety of really beautiful radishes that are in season).. #London #ScenesFromKT 6d

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theskinnybib Here's our "Pon" Deer. On the side are an English "Som Tam", a "Jaew" dipping sauce and an egg-brushed, grilled sticky rice ball (to cool down the palate of those who think they can eat a whole chilli but really can't ).. #London #ScenesFromKT 6d

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theskinnybib The deer patties are wrapped in banana leaves and held with Esarn-style bamboo skewers.. #London #ScenesFromKT 6d

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