One of the things that Tiyo Shibabaw is looking forward to the most about moving her Oakland-based Burmese restaurant, Teni East Kitchen, to a new location in March is space for a steamer. It's a bigger kitchen, she says. The kitchen we currently have is very small, I would love to offer steamed vegetables and seafood. In fact, whole steamed fish is likely to be one of the new additions to the menu at Teni East Kitchen.
Isla & Co.'s newest location will feature Australian-style cooking from Executive Chef Clint Snowling who brings two decades of experience in fine dining restaurants. He is renowned for his creative ingredient pairings and artistic plating skills. At Isla & Co., Chef Snowling will serve up inventive brunch dishes and a seasonally driven dinner menu highlighting premium cuts of meat (including kangaroo!) and vegetable-forward plates.
Within moments of being seated, however, another question arose: how many miles do you need to run to counteract the aftereffects of Kudu's bread with curried butter, which comes melted, glossy and with gently fried curried leaves? Grab hunks of this warm bread and stuff them greedily into your mouth. It's an eat-as-if-no-one's watching kind of starter, which went down well in Peckham, but in Marylebone, the women wear white trouser suits and pale, unspongeable fabrics, so let's hope there's a good dry cleaner
