Bubblewrap Waffles

Food courtesy of Bubblewrap Written by Reuben (@reubenwee91) Bubblewrap has been making the popular Hong Kong egg waffles in London since 2015 and has now officially opened a store at Wardour Street within Chinatown (Such a strategic and convenient location)! Tony and Sunny lead a small close-knit team with their venture. Incredibly inspiring people who…

Amanzi Tea

History and background: Drinks courtesy of Amanzi Tea.  With over 150 different types of loose-leaf tea, Amanzi Tea hosts one of the widest range of premium quality unique blends in London. Amanzi offers a range of white, black, green and exotic teas. Matcha latte and Matcha frappes also highlight the menu, a range from super-detoxing…

Yauatcha [Desserts]

History and Background: 1 Michelin Star Desserts courtesy of Yauatcha Soho. For an introduction into Yauatcha, see here. Its a rarity to see the combination of Chinese dim sum and European patisserie work together, and Yauatcha is a true example of this. This distinctive trait is what sets Yauatcha apart from the rest, a characteristic worthy of its…

Biju Bubble Tea Room

History and background: Drinks courtesy of Biju Bubble Tea. For those who know me, you would remember when I would fanatically queue up for Chatime weekly due to consistent cravings for some Milk tea… those days were long gone once I found out how unhealthy those drinks really were. By word of mouth however, friends…

Flesh & Buns (desserts only)

See the full meal review on Flesh and Buns here. Once I saw the Kinako doughnuts on the menu I knew I had to return and try, I’m not a fan of doughnuts but anything to do with roasted soybean (kinako)….I’m there. Below is a breakdown of the desserts you can get at F&B, (less…

Gelatorino

History and Background: Gelatorino knows how to keep high quality gelato fresh by having them scooped straight from pozzettis (lidded steel tubs). Centrally located, at the heart of West End, with some of the top theatres within walking distance, Gelatorino pulls people in with their signature gelatos such as the coffee-flavoured ‘Breakfast in Turin‘ and…

Shackfuyu (Desserts only)

History and Background: (I’ve talked about Flesh and Buns which is also under Ross Shonhan here) It was first introduced as a Bone Daddies pop-up meaning that its not here to stay for long (12 months in fact), with the name of the restaurant deriving from ‘Shack’, I guess, meaning a ‘Shack’ and fuyu which…

Cremerie Creperie (Kensington Crepes)

History and Background: Specialising in French crepes, Kensington Creperie has the widest range of crepes I know in London. From savoury to sweet to alcoholic ones, it has everything you will ever need. I envy Imperial College students… South Ken has its own little foodie town! Serving crepes since 2001, made fresh daily and open…

Scoop

History and Background: Our gelato is a natural luxury Having won many accolades over the years, I feel like Scoop Gelato has been overshadowed by the likes of it’s Soho newcomers and other fine artisan gelaterias (see Gelupo, La Gelateria), whilst it may be hidden from the spotlight, it still remains to be one of…

La Gelateria

History and Background: London’s finest artisan gelato they say. Unsurpassing quality and genuine craftmanship they say. “London’s best gelato.” Doesn’t this sound familiar?  Haven’t we heard this before? There’s Gelupo, there’s Odonno…Well, La Gelateria aren’t wrong. Numerous accolades and awards have been given to what is one of the most authentic artison gelatos out there. And…

Princi

History and Background: A casual yet bustling setting, Princi has been around since 2008, its huge windows and sleek marble design accentuates the classiness of Milanese cuisine. A popular bakery chain founded by Alan Yau (my idol) – it has been a popular choice for quick eats, post theatre meals or long due meet-ups. Cakes, savoury pasties, salads,…

Gelupo

History and Background: Opened in 2010. Owned by the same person who runs Bocca Di Lupo across the road, is a gelateria that claims to be London’s finest. Jacob Kennedy uses Italian and British ingredients to produce the creamiest, most dense ice-cream you can encounter in London. As one of the youngest chefs in the…