Bone Daddies Development Kitchen

I love phở (Vietnamese noodle soup) and I know what you’re thinking, that’s not a picture of phở. But it’s an important part of my journey with food.

I had never really clicked with ramen, certainly not as much as I had with phở – a deliciously light and fragrant, herby broth soup typically made with beef bones and flat rice noodles. Now I think I might even like it more than phở.

Ramen is quite different, whilst there are many different variations of ramen depending on the originating region, tonkotsu (pictured above) is a complex meaty broth made with pork bones. A Japanese dish of Chinese-style wheat noodles served in a broth, with soy sauce and miso with an array of toppings, such as: sliced pork, nori, mushrooms and spring onions. Nearly every region in Japan has its own variation.

So where do I go for ramen? I’m glad you asked!

You may know the name Bone Daddies, they have a few restaurants in London. You might even know their latest restaurant adventure: Flesh and Buns; but do you know about the Bone Daddies Development Kitchen?

Here they have a menu featuring a few favourites from the main menu of the other restaurants, as well as a changing selection of their latest creations.

I prefer this branch because it’s a little off the beaten track, I’ve queued for the branch in Soho and walked out when I was given the seat next to the door – having had person after person bump into me to wait in the queue.

I also like this branch because it’s nice to try new things; I think we are all so used to ordering our usual choices at our favourite restaurants and it’s nice to be presented with other options. Also the manager of this restaurant is lovely and always extra attentive.

I like the tonkotsu (pictured above) and it’s always ever so slightly different on each visit. If you’ve ever wondered why ramen might taste different from one bowl to another, or if you just love ramen then you must watch Ramen Heads. It is a beautiful documentary revealing every single step Osamu Tomita takes to create the perfect soup and noodles. I learnt so much about what it takes to make the broth, how to dress the bowl and even how to eat it.

Whilst you’re here, you may also like to know that I think Cafe East serves the best steaming hot bowl of phở in London. I order as I’m seated and I can be back on my way home 20-25 minutes later, I’m only there for the phở and I want to be in and out quickly.

🍜 KF

La Bodega Negra, Soho

It’s a hazy, warm evening and you’re walking through Soho, weaving in and out of the crowds in search of refreshment and possibly dinner.

Head to La Bodega Negra on Moor Street, sit in the window on the right, a small window bar with only two seats – a pleasant distance away from the hub-bub of the main restaurant area and a welcome distance between you and Soho’s bustling side roads.

When I was there I chose the original frozen margarita and the chef’s selection of 6 tacos. It was just the right amount of food for a light dinner.

However if you’re feeling ready to brave the mean streets of theatre go-ers, then you should head over to Gelupo on Archer Street for a delicious scoop of gelato.

Also! If you like tacos then make sure you go to Tortilleria El Pastor @ Stanworth Street, under the railway arches near Bermondsey / Maltby Steet Market. Their tacos are excellent.

✌🏻 KF

Lervig, Sour Suzy

Name: Sour Suzy

Brewery: Lervig, Stavanger, Norway

Type: Berliner Weisse

ABV: 4%

First tried: 330ml from The Offy, Whitstable

Brewed using a traditional German technique of sour mashing. This is light, refreshing, almost has a biscuity taste and a citrus aroma from the kafir lime leaves. According to Ratebeer.com it could be “paired with: seafood (white fish, mussels, crab) or as a palate cleanser between dishes.

✌🏻 KF

Three Legs Brewing, Saison

Name: Saison

Brewery: Three Legs Brewing Co, Broad Oak, England

Type: Saison

ABV: 6.1%

First tried: Three Legs Brewing Co Taproom

This made me smile at the first sip, warming, light, citrus, blonde and champagne notes. Great to have on sunny day, but if you like a sour then choose this any day of the week.

The guys at TLB have a wonderful taproom, set up with easygoing music, full of plants, tasty wines and a tasty selection of local cheese and charcuterie. I tried all of the beers they had on tap and enjoyed every single one; I also bought a few bottles to take home. I will be back!

Thanks to Sam for sharing the label with me, it eloquently describes the brewing process and how they’ve achieved such a unique flavour.

Website: https://www.thethreelegs.co.uk

✌🏻 KF