Perfect Venues in London to Spend NYE

Duck and Waffle

Finish 2016 gazing at breath taking views of London and watch the fireworks go off from one of the best seats in the city. Located on the 40th floor of the Heron Tower and led by incredibly talented chef, Dan Doherty, Duck and Waffle is a wonderful restaurant any day of the week, but with floor to ceiling windows and unbelievably grand view, you’ll be watching fireworks all over London.

Sushi Samba

If Duck and Waffle is all booked out, take a stroll down to Sushi Samba and appreciate the same views from above. Dance around the iconic red tree with Samba dancers and embrace the Brazilian themed NYE in serious style. The theme is white and the sushi is abundant, tuck into one (or 10) of their a-class cocktails and countdown to the new year at one of London’s finest establishments.

Sky Garden

Staying in theme with a spot boasting dazzling views of London’s fireworks, Sky Garden is another one of our top picks for NYE. A Great Gatsby party even Leo would be envious to attend, 2 elegant bars, 2 restaurants and full of greenery. To top it all off there’s more windows than a conservatory, so you can catch almost every firework being set off in the city.

Bounce Farringdon and Old St

If you want to hold off on a refined night of champagne drinking and opt in for a night of good beats, UV face paint and back to back games of ping pong then Bounce has you covered. Opening for the entire evening and channelling a summer bloc party, Bounce is guaranteed to deliver a good night – especially when you’re glowing in the dark.

Bourne & Hollingsworth

B&H go all out on NYE and ensure at least one of their top parties takes your fancy. From a perfected ‘House Party’ to a ‘Prohibition Party’ to remember, a night of ‘Dark Circus’ acts and a ‘Blitz Party’ celebrating the 40’s. If we could mix all four we would never want to leave. B&H are known for their beautiful and extravagant decors and the commitment to their New Year parties is no less.

 

 

Best Places to Eat & Drink in Hong Kong

The Christmas lights are weeks from being taken down, mulled wine is slowly losing its winter appeal and the dark days of January are almost upon us. What better way to embrace the cold winter winds in London than escaping them to a warmer and more oriental destination? Pack your lightest jacket and get to one of Asia’s most happening cities – Hong Kong.

Full of character, a melting pot of cultures with a huge expat community and a restaurant scene that would rival any other metropolitan city in the world, what’s not to love? The best part… in January it’s cool and dry with a high of 20 degrees most days, perfect weather for wandering the designer City in search of the next chic rooftop bar overlooking the famous skyline or seeking out the most innovative menu.

Below are some of our favourite spots in this autonomous city that are definitely worth a visit (over and over again).

The Pawn

The famous historical site, Woo Cheong pawnshop dating back to 1888, had a serious renovation in 2014, creating an exceptional space to dine under the talented guide of Tom Aikens. Aikens explains that the dishes at The Pawn have not just been designed to “appeal to local diners, but also travellers and foodies. Above all, we want to create a fun dining experience and a relaxed, informal environment”. We couldn’t have said it better ourselves!

Duddells 

This 2 Michelin Star venue can’t be missed regardless of how much time you’ve allowed for yourself. Set in the heart of Hong Kong’s central district and featuring a two floor masterpiece, connected with a dramatic inner staircase and finished with a dreamy garden terrace if you fancy a few cocktails before you indulge on the glorious menu. If you have an appreciation for the arts then you’ll never want to leave this hotspot with frequently changing exhibitors showcasing their best work. Who could say no to two star dumplings?

Also check out more of Jason Athertons incredible venues in Hong Kong: Ham & Sherry (check out their 2 way mirrored private bar), Aberdeen St Social, 22 Ships and more.

Mott 32 

A modern approach to Chinese food that excels to the fullest extent. It’s exactly what you would dream of when booking a holiday in Hong Kong, an incredible setting with dishes packed full of punch. They are passionate about maintaining the ‘home-cooking’ style that is so popular in Asian countries but elevate it to a whole new level, exploring flavour profiles and delivering dishes you won’t stop singing about.

Stockton Bar

Be one with the locals and discover Hong Kong’s coolest hidden whiskey bar tucked away on Wyndham Street. Enter with some stealth as to not encourage the unaware tourists meandering the streets and settle in for the evening with a Rhum in Fashion and some black truffle risotto balls with smoked paprika aioli.  Don’t forget… ‘Look for the light bulb’

If you are looking for work abroad and can see yourself in somewhere like Hong Kong, please get in touch with us to discuss the various opportunities we have available. Alternatively, if Hong Kong sounds like a good holiday but you are looking for chef jobs and bar jobs in London then let us help. We are after all a specialist hospitality recruitment company!

RECIPE OF THE MONTH : SOM SAA’S DEEP FRIED SEABASS

Som Saa has quickly become one of the crowning jewels of London’s oriental dining scene with regional Thai dishes incredibly fresh and packed full of flavour. One of our favourite dishes on the menu is the Deep Fried Seabass and while our attempt won’t come close to what you get at the East London site, we will give it a damn good go. Transport yourself to Thailand and create this delicious dish by Andy Oliver.

Nahm dtok pla thort – Andy Oliver at Som Saa

Deep fried seabass with an Isaan style salad

Serves 2 – 4 as part of a shared Thai meal

Ingredients:

For the fish:

1 seabass about 500-600g in weight, gutted and scaled but fins and tail left on
3 tablespoons of light soy sauce
pinch of white sugar
plain oil to deep fry (preferably in a deep fryer, but a wok or high sided frying pan works too)

For the salad:

2 sticks of lemongrass, finely sliced
4-5 thai red shallots, thinly sliced
2 spring onions, washed and thinly sliced
a small handful of sawtooth coriander (also sometimes called Thai parsley), washed an thinly sliced
3-4 fresh or frozen kaffir lime leaves, cut into very fine strips
a small handfull each of picked mint and coriander leaves
2-3 dry chillies, fried briefly in a little oil until dark red an crisp
1 generous tablespoon of roasted rice powder (*see below for method)

For the dressing:

5 tablespoons of lime juice
4 tablespoons of fish sauce
1.5 teaspoon of caster sugar
3 tablespoons of water
1 tablespoon of roasted chilli powder (**see below for method)

* to make the roasted rice powder: dry toast raw sticky rice in a heavy pan over a low heat until golden brown in colour, allow to cool and then grind to a coarse powder in a pestle and mortar or clean spice / coffee grinder

** to make the roasted chilli powder: slowly dry roast hot dried chillies in a wok or frying over a medium-low heat until dark red and a little blacken in places (about 10-15 minutes) then grind into a coarse powder in a pestle and mortar or clean spice / coffee grinder

To assemble the dish:

Pre heat your deep fryer to 180 degrees C. Score the seabass with three to four angled cuts on each side. Then roll it in the light soy sauce and white sugar. Place the fish in the deep fry basket so it curls slightly (this is just for presentation) and then deep fry it for about 8-10 minutes, until the skin is crispy and the flesh gone a deep golden brown.

While the fish is frying place all the salad ingredients, except the roasted rice powder and fried chillies, in a mixing bowl.

Now make the dressing: mix together the lime juice and sugar until the sugar is all dissolved, now add the fish sauce, water and chilli powder. Taste and adjust: it should be hot, sour and slightly salty. Set aside.

Once the fish is cooked carefully remove from the fryer and allow to drain and cool slightly on kitchen paper for a minute

Now the fish on a large plate or wide bowl and pour 1/3 of the dressing over it, add the remainder of the dressing to the salad in the mixing bowl an serve the salad and all the dressing over the top of the crispy fish.

Garnish with the roasted rice powder and dried chillies.

 

Our mouths are watering and our stomachs grumbling – a winning dish any time of the year!