Food and Drink
The Beans & The Machines
As iterative waves of Covid keep us all confined at home, our lifestyles have undergone some changes, and we’ve been forced to find new ways to get our kicks and feed our addictions.
One of the big ones is coffee. With WFH back with us, morning trips to the local artisan coffee houses are becoming fewer and further between. However, it’s not all bad news: Coffee is a national addiction, and actually one of the few itches we can scratch very well in this new era of amazing artisan coffee roasters, and with a little help from technologically innovative companies, who’ve managed to...
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More Food and Drink
Our Lifestyle Expert Speaks with Chef Budgie Montoya of...
When I ask him to describe Filipino cuisine. Montoya and I share the same challenge—as someone who was born and raised in the Philippines, it’s only when I moved away that I realised how difficult it was to explain the moreish quality of a crunchy sisig, the way a spoonful of bagoong takes the creamy kare-kare to another level, or how the adobo you had at your friend’s house may taste completely different to what is served at mine. With a complex history that includes over 300 years as a Spanish colony, nearly 50 as an American territory, and time under Japanese occupation during World War II, it’s only natural that it’s taken some time for Filipino cuisine to reclaim its identity whilst embracing the different influences that makes it unique. “If I had to break it down,” says Montoya. “Filipino cuisine is bold and exciting, with lots of acidity, umami and plenty of textures to keep you interested.”
Endo Kazutoshi, the Creative Mind Behind Endo at the...
The Sybarite spoke to world famous chef Endo about his culinary journey, what makes Endo at the Rotunda unique and special from the rest and what the future holds for him.
Review of Our Lifestyle Expert reviews 5-Star Luxury Hotel, The...
His enthusiasm and friendliness reminded us that we were no longer in London, but instead in Yorkshire, an area known for its welcoming nature and hospitality. After an easy train journey from King’s Cross and a short walk from the York train station, we arrived at The Grand York, the 5-star luxury hotel located in a grade-II listed building that was once the headquarters of the North Eastern Railway. Originally erected as a “Palace of Business”, the building started the next phase of its evolution as a hotel over a decade ago. Extensive refurbishments saw the hotel expanding and breathing new life into the historic features that have made the building a beloved city landmark. The independent hotel is a member of Preferred Hotels & Resorts and has won multiple awards, including “Best Luxury Hotel in England” from Late Rooms and was featured on Expedia’s “Insiders’ Select List”.
Review of Best new London restaurants
The city has always attracted the brightest chefs and restaurateurs and as my family and friends’ go-to person for restaurant recommendations, I’ve made it my mission to force myself away from my favourite haunts and regularly try out what’s new in the capital. From a much-anticipated Filipino pop-up to an Indian maestro’s latest venture, I’ve narrowed down the best new restaurant openings that you need to book right now.
Review of Coppa Club - The Latest Dining Hot Spot in South West London
Coppa Club first opened its doors back in 2015 in the Berkshire countryside village of Sonning-on-Thames with the aim of making its guests feel like home away from home. Since then, they haven’t stopped conquering the city and they have opened seven Coppa Club venues across London and surrounding counties; Sonning-on-Thames, Tower Bridge, Henley-on-Thames, Streatley-on-Thames, Maidenhead, Brighton and Cobham Village.
SeaSons - Fresh Seafood in Mayfair's Restaurant District
SeaSons boasts 5 further bistros in London, including Chelsea and Notting Hill, and further restaurants in Miami and New York. The location of its latest flagship restaurant opening promised great things, located on the popular Bruton Street in Mayfair.
Review of Rosé - From Summer Water to Winter Wine
With rosé sales in France accounting for 30% of wine sold, surpassing white wine sales, the Provence produces some of the most popular wines in the pale pink variety.
Review of Drink British this Festive Season
Through the trials and tribulations of lockdowns and Brexit, British products have become increasingly popular - and so they should.
Review of Sollip - An Ode to Modern European Cuisine with Korean...
This isn’t a street you would pass by often unless you reside in the area and perhaps unless you’ve spent time doing your research, you wouldn’t find this restaurant that easily either. They’re not heavily marketed like most restaurants and prefer it that way because the dishes ultimately speak for themselves and so do the diners.
Review of Farzi Café - Changing Indian Cuisine in London
The extraordinary culinary talent from home and abroad is what attracts everybody's attention, and in today's review, we'd like to take you to India. You’ll probably find hundreds of Indian restaurants across the city, but London’s Farzi’s Café is one you should not miss out on.
Review of Bisushima - Japanese Delight on the Quieter Side of...
Constantly buzzing with tourists, Londoners and nightlife alike, the best place to find some peace is by going upwards - onto a rooftop to be precise. The Sybarite team is always keeping their eyes out for the latest hidden rooftop in the most bustling parts of the city, and it is an extra bonus when they come with exceptional food. Bisushima, Shima for sanctuary and Bisu for party, is the perfect spot to get away from the madness of the city - during the day for a sanctuary, and at night to let your hair down and look over the lights of the city.
Our Lifestyle Expert Speaks with Chef Selin Kiazim
Her Shoreditch restaurant Oklava is a local favourite, with guests gathering around to devour her Turkish-Cypriot dishes fresh from the wood grill and stone oven. I’ve dined at Oklava multiple times and am always in awe at the layers of flavours and textures in Kiazim’s food. “I come from a food-loving—and food-sharing—background anyway; big family barbecues with tons of food are the mainstays of Turkish-Cypriot Sundays. I started cooking early on too—by the age of about 13, I was throwing dinner parties for friends, making my parents leave the house or the kitchen for the night. I would spend weeks preparing for these dinners, watching all the cooking programmes I could find and making notes on how to make old school things like crepe soufflés,” she shares. However, Kiazim didn’t automatically think about a career in hospitality and started off doing an Art foundation course. She soon realised her passions lay elsewhere and she got over her fear of the stereotypical chef’s life with long hours and aggressive bosses and found her calling in catering college.