One Star House Party
I received an exciting email the other day about a pop up restaurant in London, lasting for 4 weeks only, and featuring dishes from different countries all around the world.
Of course, I booked us a table… After arriving in the middle of still unexplored industrial part of Notting Hill to a barrack-style building with a made-up open kitchen is set in the middle of the room and tables are all around. It’s bring your own bottle; of alcohol of course, or anything else you wish to drink.
A superb 8 dishes experience followed…
One star house party is a team of chefs who are travelling all around the world, so far it is 20 different countries, for a period of 20 months, building up a pop up restaurant in each country inspired by local dishes. They research remote destinations, unexplored experiences and unknown recipes from the most breath-taking places and opportunities. If you hear the stories from these travels you stand in awe. It is those type of trips we all wish or say we will do sometime in our lives.
In this pop up in London, and one in Glasgow afterwards, they showcase 8 of their favorite courses from 8 different countries. There are dishes from particular areas in China, Vietnam, Thailand, Everest Base Camp, India, South Africa, Oman, Kenya.
The dinner started with an amazing bread from Oman made the same way as thousands of years ago, from the years of Christ. It is coming along with some hummus.
Continuing with some soup from China.
Following with some incredibly soft marinated meat from South Africa, resembling their own version of a jerky snack.
Afterwards, came a dish from Vietnam; their own version of lettuce wraps with an incredible soft cooked meat and a sweet sauce.
India on the other side brought its own spicy dish with some fluffy, airy oven baked cheese.
Then came an interesting dish from Kenya. Chicken leg, lettuce and a unique combination of potato puree and egg in the accompanying dish.
Towards the end came the desserts, first being Thailand. Instead of the classic mango and sticky rice dish, they created a pineapple “consommé” with sticky rice.
Finally, the last dessert was a sweet squash soup version with nuts from Everest Base Camp.
