Koya, light lunch in Soho

Social networking is great, and many of you will know that I am a big user of social networks. However, I still believe that nothing beats socialising for real: proper, old fashioned in-the-flesh meetings. 

I have been in touch with, and known the very lovely Kavey of the Kavey Eats blog for some time. When we last bumped into each other we didn't have much time for a proper chinwag. So we agreed to meet up for a foodies afternoon of grazing, scoffing and natter.

We were both keen to go somewhere neither of us had been to before. Kavey came up with the suggestion of Koya. I recently bought a mighty tome published by Phaidon called "Where Chefs Eat". It's a huge and ambitious book where loads of prominent and respected chefs were asked to give details of their favourite restaurants. 

Koya was featured in the book, with a glowing recommendation, having been suggested by 11 chefs. "Radiating a low-key authenticity, Koya's udon noodles - made on site in the traditional way, served with umami-rich stocks and a range of toppings - would hold its own back in Japan." Naturally, I was keen to go as a result.

Koya doesn't take reservations, so we didn't have the option of booking a table. Lunch service starts at 12. Kavey suggested we meet at the restaurant fifteen minutes early. I was surprised, but given that her knowledge of the restaurant scene is excellent, trusted her. We sat on a bench outside the window, waiting for midday. Slowly, small groups of people started congregating. We were let in at noon, and half the tables were instantly full. On a Monday lunchtime! By half past, the place was full. Very impressive!

We decided to get a warming pot of tea (£4.20 for 2) while we studied the menu and decided what to have. The weather had taken a turn for the worst, and hot tea was just what we needed to drive the chill out of us. 

The blackboard of specials is something that repays good investigation. We found ourselves utterly torn between the regular menu dishes and the choice of specials, which cover all of the types of food served at Koya, from pickles to soups to sides. 

We ordered one of the specials, the Nuka pickled carrot and turnip, £2.90. 

The pickles arrived, looking like art on a plate. The colours were vibrant and lush. The carrot had been washed, but not peeled and was firm, with lots of crunch and sweetness. The turnip, again, washed but not peeled, had retained a very pleasing shape. I particularly liked the hint of the turnip tops which had been retained. These veggies had been very lightly and delicately pickled, so that they still tasted very fresh, like all the nutrients were still alive and kicking. I'll confess that I didn't think they represented great value for money, they were devoured in a matter of seconds, but they were tasty and beautifully presented.

Another special was crab meat and egg on sweetcorn kakiage tempura for £8.90.

This dish was pleasant; conflicting textures of soft, creamy and crispy. However, I felt a little let down that there was so little crab and far too much egg. This was a dish where egg was the main event rather than crab, and the description had led me to believe the opposite was the case. 

We then had to choose what kind of main dish to have.  We thought about the Donburi dishes (rice in a bowl), but knew that Koya's speciality was udon. We ruled the Donburi out quickly, although we would love to try it another time. 

So, which kind of Udon noodles to have? There were 3 types of Udon available. Atsa-atsa udon which are hot udon noodles in hot broth, with several varieties available (plain, tofu, pork and miso, mackerel, chicken, mixed seaweed, beef, mushroom and walnut miso and duck). These were proving very popular with other diners. However, noodle soups are something we've both had plenty of times before, so we decided against this set of options. Next to consider were the Hiya-Atsu udon; cold udon in hot broth. Again, several varieties were available (plain, pork and miso, chicken, beef, mushroom walnut miso, duck, vegetable tempura, fish and vegetable tempura). Finally there was the Hiya-Hiya udon; cold udon with sauce for dipping or pouring. There were 4 dipping options; plain, sesame sauce, vegetable tempura, fish and vegetable tempura. The pouring sauce options were: fried tofu and spring onion, pork and miso, smoked mackerel and green leaves, mixed seaweed).

It was a tough choice, but we decided that the Hiya-Hiya style was the most unfamiliar to us so should be the first dish we went for. We chose the Zaru Gomodare, cold udon with cold dipping sauce of sesame, £8.10. 

Here are the udon noodles, topped with shredded seaweed sprinkles.

The udon noodles themselves don't look like an awful lot of food, do they? However, they are very substantial! They are dense and chewy, but in a good way. They aren't bland. They are very different from any kind of udon noodle I have had before. 

The sesame sauce was rich, creamy and packed with sesame flavours. 

It hadn't been watered down at all and was vivid with sesame flavours. When coated with the sesame sauce, which clung to them perfectly, the udon noodles had so much more flavour than you believe you have any right to expect.

The Tanuki tempura crispies are a great little sprinkle to add a new texture to the mix. 

This is an extra topping, only 60p.

Tomago egg (£2).

The tomago egg was not something I tucked into. I left this for Kavey. I don't like eggs, which I have been advised is because I have a mild allergy to them. I don't get ill, but have been informed by a specialist is the reason for my lifelong ambivalence to them. 

I could see that these had been carefully soft boiled and retained a high degree of runny middle with a just cooked egg white. Kavey enjoyed the tomago egg very much, so I would say if you love soft boiled eggs or the marinaded eggs on the top of ramen at say, Bone Daddies or Shoryu, then this is for you.

We had a very enjoyable lunch. The service at Koya is very friendly. We were shown a degree of kindness and care which is uncommon, such was its genuineness. We had heavy bags with us, which we were allowed to store. The check on how we were enjoying our food came with genuine concern. And the table staff are full of effervescence in all of their customer interaction. They were busy, and could have treated us as a hassle. Rather, they seemed to really like seeing people come out to enjoy themselves.

I will be going back.

Snigdha and Kavey paid honest lucre for their lunch.

October 2013 Favourites List

Here we are in October. Before we know it, it will be the "big push" to Christmas. My students and I are being kept busy with work, but we're keeping our spirits up.

Last October, I listed my favourites alongside pictures of cute Halloween goodies from Konditor and Cook, Grays Inn Road. Well, this year, they've invented even more creepy delights. So I've gone back with my trusty digital camera to share the spirit of the festival.

Many of you will know that I am a music fan. I don't see as much live music as I'd like. Sometimes this is because of evening teaching, but also because I can't be doing with standing at gigs. If you're five foot one inch, the last thing you need is strapping geezers standing in front of you. So I go to places where I can get a seat. I won't start on about how hard it can be to get tickets for gigs, my other great barrier to more live music, because that would be a rant which could go on all day!

Well, this month I was blown away by one of my all time musical heroes, Johnny Marr. So much so that I felt compelled to write my first ever music review, which was published on the Flush magazine website. You can find it here: http://www.flushthefashion.com/music/live-review-johnny-marr-camden-roundhouse/

I bring this up because Halloween is Johnny's birthday. He will be 50 years young. He's as vibrant and energetic as ever, and as you can see, looking fine. 

Happy birthday, Johnny Marr, you legend, inspiration, and genius!

Johnny Marr, Camden Roundhouse, picture by Snigdha

Blogs Worth Following:

Gluten free living, with lots of recipes: http://boulderlocavore.com/

Chef and cooking tutor shares his recipes: http://www.askchefdennis.com/

Indian food blog with emphasis on the regional variations across the country: http://chowdersingh.com/

Konditor & Cook's rotten pumpkin brain cake!

Recipes:

How to make Baba Ganoush, the traditional Lebanese aubergine dip: http://www.kitchennomad.co.uk/baba-ghanouj/4578695320

Pumpkin pie! http://jennyeatwellsrhubarbginger.blogspot.co.uk/2013/09/pumpkin-pie.html

Thrifty one pot supper dish from Tony Singh (one of the Incredible Spice Men): http://www.bbc.co.uk/food/recipes/beef_and_pea_pilaf_11183

Another thrifty Indian dish, this time Atul Kocchar's Sweet Potato and Chick pea curry: http://www.bbc.co.uk/food/recipes/sweet_potato_and_68565

Simple weeknight pasta supper, with sausage, brocolli and tomatoes: http://insideabritishmumskitchen.blogspot.co.uk/2013/09/fusilli-with-sausage-broccoli-and.html

Magic toadstool chocolate, anyone?

A lovely new way of presenting recipes - a gorgeous animation for a very pretty warm apple and beetroot salad. http://www.theguardian.com/lifeandstyle/video/2013/oct/03/warm-apple-and-beetroot-salad-video-recipe

Chicken Yakhni Pullao, spicy rice steamed in stock, one pot Indian/Pakistani meal: http://www.kitchennomad.co.uk/chicken-yakhni/4579474759

Fascinating artefact of 1970s style, keen cook Liberace wrote a cookbook, recipes include Pierogis, Gazpacho and Beef Stroganoff! Find it here: http://www.brainpickings.org/index.php/2013/10/07/liberaces-little-known-cookbook

An attempt to recreate Leon's Kale and peanut salad: http://www.charlotteskitchendiary.com/2013/09/08/kale-and-peanut-salad/

Two Moroccan style stews, one meaty, the other vegetarian, easily made simultaneously: http://www.belleaukitchen.com/2013/09/one-cooking-session-two-moroccan-stews.html

Mark Hix's chilli recipes - Corn and chorizo chowder, Crab-stuffed chilli peppers, fiery truffles (hotties), blackcurrant chilli jelly: http://www.independent.co.uk/life-style/food-and-drink/features/hot-and-bothered-mark-hix-spices-things-up-with-his-chilli-recipes-8854742.html

Beef sirloin with salsa verde & celeriac by Theo Randall: http://www.huffingtonpost.co.uk/theo-randall/theo-randall-beef-sirloin-celeriac-recipe_b_4085190.html

Into juices and smoothies? Kale, peach, banana and grapes make this smoothie - Peaches And Green: http://fussfreeflavours.com/2013/10/recipe-peaches-green-smoothie/

Vietnamese stir fried beef with fresh noodles (pho rice noodles), by Uyen Luu from her new book: http://www.rylandpeters.com/blog/recipe-for-the-weekend-4/

Thrifty Autumnal salad with lentils, spinach, feta and beetroot (pre-cooked packs are cheaper):  http://www.theguardian.com/lifeandstyle/2013/oct/02/jack-monroe-beetroot-feta-lentil-salad-recipe 

Autumn/Winter pasta with bacon, chestnuts, leek and ricotta from Angela Hartnett: http://www.guardian.co.uk/lifeandstyle/2013/jan/16/fettuccine-with-bacon-chestnuts-recipe

Spooky grave to bury your diet in!

Articles/Know How:

Great blog post by Comfort Bites' Jo Romero comparing cupcake mix with homemade. What do you think wins?
http://comfortbites.blogspot.co.uk/2013/09/home-made-cupcakes-vs-shop-bought.html

Head Sommelier at Tate debunks some wine myths. A nice little article, but something of a shame that the Telegraph think that matters relating to wine are for men only. http://www.telegraph.co.uk/men/thinking-man/10314618/Wine-myths-dont-believe-everything-you-drink.html

Words to avoid when writing about food: http://fortonfood.wordpress.com/2013/10/01/verbiage/

If any of you grow tomatoes and have a glut, this is how to preserve them (bottling): http://www.lavenderandlovage.com/2013/10/bottling-tomatoes-using-the-water-bath-method-step-by-step-tutorial-with-images-recipe.html

Film:

Rabbit-Proof Fence

Revenge: A Love Story

TV:

Peaky Blinders

Music:

Johnny Marr - The Messenger (natch!)

Eisley - Currents

The Maccabees - Given To The Wild

Disclosure - Settle

Uyen Luu My Vietnamese Kitchen Book Launch

Uyen Luu very kindly invited me to her recent book launch, and I was delighted to attend. Uyen is a very talented woman, whose cooking class I attended last year (blog post here: http://snigskitchen.blogspot.co.uk/2012/03/back-to-school-leluus-vietnamese.html). Since then I've stayed in touch with her. So I know how much hard work she has put into creating her first cook book "My Vietnamese Kitchen".

Uyen's finished work!

Uyen started off running cooking classes and her Vietnamese supper club to share her culinary heritage. However, she is also a filmmaker and photographer. As a result, her Love, Leluu blog (http://www.leluu.com/) became a go-to place for authentic Vietnamese recipes and pictures of the more difficult to source ingredients. This was exactly how I found her! 

Of course, others came to notice her blog and hear about her cooking classes, such as Jamie Oliver and Raymond Blanc. Vietnamese food is one of the great cuisines of the world, but is only beginning to take off in popularity in the UK. As a result, there aren't many good quality, well written and clearly presented Vietnamese cook books available here. The answer was obvious, Uyen would be perfect to write a book of authentic recipes. Uyen's clear style can be found at her blog, but she also wrote a guest post for this blog which can be found here: http://snigskitchen.blogspot.co.uk/2012/05/guest-post-cooking-tips-from-uyen-luu.html

Uyen's Banh Mi recipe from the book, alongside the real thing!

Uyen decided to hold her launch in her much beloved East London stomping ground. She chose Hurwundeki, a funky and stylish Korean cafe and restaurant with a hairdressers under the arches of the railway running to Cambridge Heath. 

For just £9 or £14, guests could have their hair cut in just 15 minutes. All they had to do was put their names on the chalk board, and wait their turn!

It was a very popular attraction indeed, as people sipped wine and waited for their names to come up.

Although the hairdresser were kept rather busy, Uyen found herself even more busy.... signing copies of her book for her many friends, fans and admirers! 

Of course, food was provided, and this was an opportunity for Uyen to demonstrate her recipes. 

These were the Beef Banh Mi, full of contrasting textures, and complimentary, fresh herby flavours. Yummy!

Summer rolls filled with prawns, herbs and rice noodles. A rich, sweet and thick dipping sauce was also provided. I had more than my fair share of these, so if anyone didn't get to have these, I am SO sorry. Please forgive me!

Scrumptious chicken pate puff pastry mini pies, the puff pastry part of the French influence on Vietnamese culinary traditions.

The food was very popular, being scoffed with enthusiasm by the guests. No wonder the staff found themselves having to prepare more!

It was lovely to see so many people gather together to celebrate such a big achievement. People mingled about with big smiles of pride, whilst enjoying the delicious snacks and a couple of glasses of wine. 

Many of us dream of getting published, but the work and graft involved means it is a dream requiring real commitment and dedication to come to fruition. So it is wonderful to see  my friend's name on a book jacket and book spine, but it cannot be overlooked that this has been a labour of love for Uyen.

I am so proud of Uyen, and I hope the book is a big success. It's out in time for the Christmas market, and let's hope our desire to expand our culinary palettes inspire people to buy it.

The night was very successful. People left clutching their lovingly signed books, and many left with a smart new haircut! A night to remember, with many taking home a couple of special souvenirs.

Although I'm glad I didn't have to do the sweeping up at the end!

Snigdha was grateful to be invited by Uyen Luu as her guest.