Where do London's celebrity chefs go for dinner? - most expensive restaurant dishes in the world

(Reuters. com)-
London is one of the most diverse and exciting restaurants in the world.
But sometimes, among the many mediocre foods, special dining experiences must be sought, not by chance.
Four of London's most popular chefs
Gary Lee of Ivy League, Reina Becker of Zuma, Don Zhiwei of Michelin
Starring Scott, hakasan and Dave McCarthy
Talk about what they think makes the restaurant experience particularly memorable, how they succeed in their own restaurant, and what they look for when they hang up their aprons and go out for dinner.
"In the end, people will come back to eat food," concludes Zuma chef Rainer Becker, and we discuss what is at the heart of an unforgettable dining experience.
Everyone agrees that good service, atmosphere and company are a must --
You will have a lot when it comes to enjoying delicious food.
But Ivy's chef, Gary Lee, said that making diners "Happy" was his main goal and ultimately providing food that "satisfied both the soul and the stomach.
This goal sounds both ambitious and mysterious.
To achieve this goal, Gary Lee draws inspiration from childhood memories and comfortable food;
The food that causes happy associations is a very special satisfaction.
The smell I smelled in Ivy's kitchen confirmed his theory.
The aroma of the stewed beef pot, the butter-like warmth of the pastry oven wanders into the chef's office, reminiscent of the long Sunday lunch and the traditionally slow --
British cuisine.
Although the dishes may be simple and familiar, cooking perfectly or updating the dishes in a subtle way is the secret to his success, Li said.
When Gary Lee himself looked for something similar, he named Mayfair's wild honey a place to enjoy the carefully prepared meat.
Lee likes this restaurant best. the menu here is simple, healthy and peaceful.
When he talked about a meal he had recently eaten there, he was full of energy and vitality, and Lee said the dishes were simple, but the execution was "flawless" and the focus was on enjoying the food.
Chef Tong CI Hwee hakkhao attracted his inspiration from the home cooking of his mother and grandmother.
He recalled the wooden stove used at home, and they paid close attention to the farmer's house --
Grow ingredients.
In fact, stick to the high quality ingredients and have an intuitive understanding of them, which is a sign of cooking for the soup chef, because he described the long time of peeling crab meat and garlic early in his career, and the importance of processing ingredients before learning the taste and texture, he even started cooking.
That's why chef Tang likes to eat at Bashan in Soho.
The first thing he mentioned was Sichuan pepper.
They came from Sichuan without suffering.
Too much taste of pepper.
He especially recommended the "spicy hemp" of the mouth "--
He said it was traditionally made of chicken --
Not too heavy and serious.
This reminds him of the flavor and essence of Chinese cuisine.
Zuma's Rainer Becker is also passionate about the informal dining environment.
He says one of the reasons why he likes British bar food so much
The atmosphere is casual and social, and the menu of many bars is also impressive.
He highly recommended the Harwood Arms Hotel, a light and lively Michelin hotel in Fulham.
Starring the gourmet bar and another starring Leo E Oreoto-
Favorite near the Earth.
Becker is located in West Brompton, and because of the delicious pasta and the local atmosphere, he came here to enjoy a low-key night.
But the food culture that Becker discovered during his first visit to Japan remains a decisive vision for his cooking today.
In Japan, the food style of izakaya is the inspiration behind Zuma, the manual touch in Japanese food, the attention to details and the vigorous development in the ceremony in the menu, the natural interior and the manual
Each dish has unique ceramics.
Also, Dave McCarthy of seafood
Scott's experts told me about the visual drama of seafood, and how happy his customers are for the open shell and cracked claws, and sometimes they give up the cutlery and use their hands when eating.
Many of his customers believe that eating some delicate food, such as fish with bones or shellfish, can be laborious and requires care.
At the same time, participating in your food adds an "extra sensory and social dimension" to the food and brings people together by turning the food into a talk sheet or Ice Cube
Circuit breaker on the table.
Thus, both McCarthy and Becker named Heston bloomingtal's new restaurant dinner at Mandarin Oriental Hyde Park one of their most exciting meals recently, which makes sense.
Blumenthal is known for the drama of his elaborate menu with whzing, popping and melted ingredients on his menu, each turning a meal into a surprise-filled exotic
The novelty of this meal is a very exciting source for the chef because the food itself is delicious and fun. Bon appétit!
Find the London restaurant named in the article: Zuma, 5 Raphael Street (here)The Ivy, 1-5 West Street (www. the-ivy. co. uk)
No. 8 Hanwei square, hasasan (w3. hakkasan. com/hanway-place)
Wild Honey, 12 St George Street (www.
Wild Honey restaurantco. uk)
Mount BA, 24 Romi Street (0207 287 3266)
Harwood Arms Hotel 27 Walham Grove (www. harwoodarms. com)
Oreo, 194 Fulham Road (0207 351 0070)
Scott restaurant, 20 Mount Street (www. scotts-restaurant. com)
Mandarin Oriental Hyde Park, No. 66 Knightsbridge (here)