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Yum's the Word! 'The Culinary Lab' by Yum Sa

September 15, 2018

Author:

 Putney - there isn't  a great choice for the cruelty-free foodie, looking for something outside of the usual pizza, salad or token burger, which, don't get me wrong, is great, but sometimes, you just want to venture outside of this small circle and indulge in something more tantalising. Enter Yum Sa.

 

Hosts; Louisa Ellis of Masterchef collaborated with Chef Jai Shaikh 

 

About Yum Sa

'Fusion Food' is not a new, it's happening on every street and has been for many years.

 

 From the gallery of work displayed in the restaurant on the backdrop of raw clay tiles made in India by a community of women saved from domestic violence and given the opportunity to earn a living, to the serene meditation space within the restaurant itself, this is fusion on a whole new level.

 

 

 

My initial experience of Yum Sa was when I ordered the beautiful green curry and enjoyed a couple (ahem) of their flavourful cocktails outside on a lovely sunny evening. As we were about to leave, Roger appeared at our table and we ended up chatting to him for more than an hour about Yum Sa, his ethos and how many of the staff in the restaurant are talented artist of one sort or another and that his love of food and art are always inclusive in everything he does. After learning about his Culinary Lab which was approaching, I knew I had to be there. 

 

 

About the event

This was the first Culinary Lab Yum Sa held, and I was thrilled to have been invited. Master Chef The Professionals 2017 Finalist Louisa Ellis collaborated with Chef Jai Shaikh, deconstructing Modern British Cuisine with Thai Flavours. An alchemy of colour, texture, taste and aroma creating some of the most astonishing, delicious vegan food but also some of the most creative.

 

 

 

The Vegan Menu

 

Snacks

Blue Gyoza

Filled with edamame, shiitake, sprouts, shallots, garlic, chives

(butterfly pea flower extract gives the lovely blue colour) 

 

Satay Tofu

Firm tofu with fresh satay marinade & peanut crust

Click here to see the making of this delicious treat

 

Veg Explosion

A soft centred crispy fritter, flavoured with holy basil, Thai ginger, green peppercorns and coconut milk

 

Starter 

 

Summer asparagus Krapow

Stir fried asparagus in holy basil and spices with asparagus purée, sesame seed tuille , basil oil

 

 

Main 

 

Textures of Artichoke 

Grilled globe artichoke in Thai stir fried padcha sauce 

With pickled , crisp fried and puréed Jerusalem artichokes 

Wood sorrel

 

 

 

Dessert

 

Coconut Custard 

On a light sable biscuit, roasted pineapple brunoise, dried coconut crisps, passion fruit , caramel shard and honny cress

 

Raw Cacao Macha with Cacao Nibs

 

 

 

My Thoughts

I had not realised that chef Jai's wife was vegan until after we had eaten this feast. I was genuinely shocked at how creative it was; something I would have expected from Vanilla Black, a meat-free restaurant. The food was stunning, both in taste and in presentation, and the personal touch of Jai explaining the dishes as they were served made the experience just that little more special. I cannot think of a single thing I didn't enjoy. The textures, flavours and exciting use of ingredients (some of which I have never heard of) was fantastic.

 

 

Exciting News

I am thrilled to announce that I will be hosting the next Culinary Lab.

 

We have curated a delicious menu for 16 guests which includes a welcome glass of Artigianale vegan prosecco. There will also be a specially devised vegan cocktail menu should you wish to indulge further (not included in the ticket).

 

Please be advised, there are limited places and we are unable to offer further seating once sold. 

 

 

For full event details, menu and tickets, click here!

 

If you have any questions about the event, email me or contact the venue for further details.

 

If you will be joining us at this event, I look forward to meeting you!

 

Kim Lewis

 

 

 

 

 

 

 

 

 

 

 

 

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