Although I've been seriously touting British beers, pies, roasts, and teas, London is a truly global city with the culinary diversity to prove it. As stated by the Foreign Secretary, Britain's national dish is chicken tikka masala!
The whole city has just as many Indian, Chinese, Korean, etc. restaurants as it does pubs, you just have to look in the right place. Just a few minutes from campus is Chinatown with just as much bubble tea and cheap, delicious Chinese delicacies as you want; just a few stops away Brick Lane is still the epicenter of Indian cuisine in London. (And even though it's not on here, Nando's Portuguese piri-piri chicken put all the chains back home to shame.) Stumble upon neighborhoods of ethnic restaurants and it feels just like NYC. You know you miss your curry, soup dumplings, ramen, and falafel.
The whole city has just as many Indian, Chinese, Korean, etc. restaurants as it does pubs, you just have to look in the right place. Just a few minutes from campus is Chinatown with just as much bubble tea and cheap, delicious Chinese delicacies as you want; just a few stops away Brick Lane is still the epicenter of Indian cuisine in London. (And even though it's not on here, Nando's Portuguese piri-piri chicken put all the chains back home to shame.) Stumble upon neighborhoods of ethnic restaurants and it feels just like NYC. You know you miss your curry, soup dumplings, ramen, and falafel.
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| Nasi lemak |
According to my Singaporean/Londoner friend, Rasa Sayang is the place to go for Singaporean/Malaysian food. The prices are a breather, the dishes are colorful, the chilies on the menu actually mean spicy, and the service is exactly what you pay for.
Take the nasi lemak, rice cooked in coconut milk served with curried chicken, peanuts, pickled vegetables, anchovies, sambal, and a hard boiled egg. The dish has spice but all of the accompaniments tone down the heat and make each bite unpredictable.
Take the nasi lemak, rice cooked in coconut milk served with curried chicken, peanuts, pickled vegetables, anchovies, sambal, and a hard boiled egg. The dish has spice but all of the accompaniments tone down the heat and make each bite unpredictable.
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| Seafood Mee Goreng |
With a nearly equal seafood to stir-fried noodles ratio in the seafood mee goreng, it is the best bang for your buck (or ping for your pound?). And there's no "mystery seafood" here thank goodness. The huge stalks of bok choy though...
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| Seafood Mee Goreng |
Although only one or two chilies are peeking out in the pictures, the sauce has a slowly building heat that is just as delicious as it is painful.
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| Cin Cau (chin chow) Soya |
Sweet soy milk with grass jelly.
Grass jelly is a popular drink topping in Southeast Asia although, personally, it's not my favorite. It doesn't actually taste like grass (unlike grass-flavored Bertie Bott's Every Flavour Beans) but has more of a slightly sweet herbal taste.
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| Kadu puri |
One day I managed to stumble upon the popular Punjab, a North Indian restaurant with innuendo laden menus, rich food and great service. While on the pricier side, it is well worth it. Make sure to get the kadu puri (soft spiced pumpkin on crispy puri bread) and read every line of their menu.
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| Paneer makhani |
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| Naan with garlic naan underneath |
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| Lamb madras |
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| Papadum |
Papadum, similar to crackers, are unusually addictive, crunchy and eaten with...
...chutneys, chopped vegetables, and other dips.
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