Tamarind Mayfair is now open at 20 Queen Street, Mayfair, W1J 5PR, after a considerable eight-month rebuild, incorporating a whole new foyer and floor.
This esteemed Indian restaurant now has two incredible new chefs at the helm, Executive Group Head Chef, Karunesh Khanna and Tamarind Mayfair Head Chef, Manav Tuli, whose combined experience includes industry heavyweights Amaya and Chutney Mary. Together they have created a contemporary take on authentic Indian cooking, with examples such as Tandoori Prawn Balchao with spicy and tangy chilli marinade and Pistachio Crusted Grilled Lamb Chops just some of the utterly delicious dishes available.
As for the interior, it really is breath-taking: both the lower ground floor and the first floor dining rooms are somehow intimate and magnificent at the same time, every beautiful detail – from the sumptuous fabrics to the bespoke floorboards – perfectly combines to create a fluid, serene, comfortable space incorporating 152 covers, over two impressive floors. Featuring an elegant pastel colour scheme, it is feminine and luxurious, without being overstated.
Kinilaw & Buko is now open at 104 Hoxton Street, N1 6SG and it’s one worth raving about. Filipino Head Chef Francis Puyat, the culinary brains behind hugely successful 100 Hoxton and 100 Hoxton Founder Andrew Zilouf, have once again joined forces and have taken the site next door on Hoxton Street, a former tailors’ shop, to open the restaurant that they have dreamt about for years.
Francis has gone back to his roots with this exciting new launch, creating two unique concepts in one: Kinilaw, a Filipino take on Ceviche that uses palm vinegar and kalamansi instead of lime to break down enzymes and denature protein and Buko, a fusion, artisan Filipino ice cream concept served in a baby coconut shell. Low in carbs and saturated fats, vegan, vegetarian and dairy free friendly, Kinilaw bars have been a huge hit across the pond. Now, with the addition of Buko, it’s the perfect marriage.
This exciting 42-cover Filipino restaurant and cocktail bar offers a relaxed and completely unique dining experience in a contemporary, cool space.
Tamarind Mayfair opens next month after after an eight-month re-build. Furthermore, there will be two exceptional, newly appointed Executive Head Chefs at the helm, Karunesh Khanna and Manav Tuli.
Karunesh was the opening Head Chef of Michelin-starred Indian restaurant Amaya in Belgravia in 2004 and has headed up its revered kitchen for the last 13 years. Manav was formerly Head Chef of the legendary Chutney Mary from 2012 and was subsequently launch Head Chef when the restaurant moved from Chelsea to St. James’s.
Now these two supremely talented cooks will come together to create a completely new food offering for the opening of Tamarind Mayfair.
Fans of BaoziInn Romilly Street, the authentic Northern Chinese street food restaurant famed for its Cantonese fusion dim sum, will be excited to hear that there’s another site launch in the pipeline. This time it’s something rather different – a permanent stall at Victoria’s revamped Terminus Place, set to reopen in early November as Market Hall Victoria.
Terminus Place has a colourful history. Since 1909 it has been home to everything from an Edwardian shopping arcade to a restaurant and most recently, the super-club, Pacha. The beautiful colonnaded structure has now been transformed by design team extraordinaire, Market Halls, to showcase diverse talent from the worlds of food and drink.
The BaoziInn stall will focus on producing the incredible all-day Cantonese dim sum with Hunan and Sichuan influences that the restaurant has become known for, namely those perfect, photogenic steamed dumplings, dyed with spinach, beetroot and turmeric juices to create their natural jewel coloured appearance.