fish fry fun

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Craving fish? Chef Claudio has cooked up a special sea bass agemono with togarashi and lime mayo.

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salmon bouquet

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Salmon tartare, orange ponzu, soy cracker and Rocket cress from Chef Claudio. The dish shows great contrast of colors and textures.

 

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duck dumpling du jour

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From Chef Claudio in London: duck gyozas with plums and orange, homemade sweet chilli, and rocket.

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amusement on a plate

duck amuse

To be a chef is also to be an artist. In London, Chef Claudio’s new amuse-bouche features a homemade smoked duck breast, pickled orange and orange caviar.

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leave your fishing pole at home

mackerel

No need to trek to the lake to fish out a yummy meal. Chef Claudio from London has got you covered with his latest special: mackerel marinated in dendê oil and orange with fennel coleslaw and calamata powder.

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luck of the pollock

pollack

Chef Claudio from London’s newest creation: pollock tempura with corn flakes, citrus sweet soy and shichimi togarashi.

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tacu-tacu

From Chef Jeff across the Pond: TACU-TACU! black beans, rice with chili, plantains and fried egg. Garnished with spring onion, pickled onion and a fresh wedge of lime.

According to The Peru Guide, Tacu-Tacu is a prime example of Afro-Peruvian cuisine. Today the dish is prepared a la minute in many different styles around Lima.

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Telephone!

ring, ring ring..

SS is calling you from London! Come visit!

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samba in ‘the city’

 

We’re here in London!! – counting down to the opening later this month. Mere forced me to post this photo (Koji took it). As you can see, SS London has some awesome views of The City – and the Gherkin building, our neighbor. We’re here in London – counting down to the opening later this month. Hope to post some shots of the kitchen later this week… Stay tuned.

 

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pig tails

From Guillermo at SSpark:

Since all of the chefs have been sharing ideas, I took inspiration from a recent London tasting. Chef [whose-name-can’t-be-revealed-yet] ‘deconstructed’ a feijoada, a classic Brazilian stew made from pork and beans. Here, I’ve taken his execution of pork tail (braised and then pan-seared for a ‘crust’ on the outside) and added some interesting texture to the dish with the creaminess of kabocha purée and the crunch of edamame. The black bean salad serves as a refreshing balance.

 

 

 

 

 

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