FlavourBastard

A New and exciting Soho restaurant and bar. Offering a blend of international cuisines with vibrant flavours. Tel: 020 7734 4545.

Flavour Bastard | Frith Street Soho Restaurant and Bar

https://flavourbastard.com

Flavour Bastard Restaurant Review - Foodepedia

Sharing plate menus need small rooms and young crowds, queues to get in and people waving phones over their food.

Dishes arrive in no particular order from the menu of small and ‘tiny’ plates.

Deceptively simple but defiantly addictive and like the former dish something well suited to street food crowds, were this a street.

This had the makings of a proper dish, and not just a snack, with its recognisable structure and the pickled carrot was particularly good against the jam and the excellent pork.

A proper dish for grown ups and one I would have happily eaten sized up to be a main course with perhaps a bit of rice on the side.

Flavour Bastard, London W1, restaurant review: putting the ...

I guess the first question, as Edmund nearly says in King Lear, is: why Flavour Bastard?

But a glance at the menu suggests there’s method in the Bastardeers’ madness: what’s being offered here is a kind of mestizo cuisine, with an appetite for mischief and transgression and the flavours ramped up to a Spinal Tap-worthy 11 –  flavours from the Middle East, from south and east Asia, from the Pacific and the Caribbean.

Flavour Bastard, Soho: restaurant review | Foodism

to Flavour Bastard's kaffir lime homebrew all the way through to a selection of 'smashable' wines, and even a choko or two of cheeky sake.

On its own, this bright red grenache was deliciously light and laced with notes of cardamom and anise, although its flavours were blunted somewhat by the spice of the dishes.

The lingering spice of the white lentil and pecorino doughnut was evidence that not all of Flavour Bastard's adventurous flavour combinations work, but simpler dishes like the deep-fried feta drenched in honey and garnished with crunchy walnuts were surefire winners.

The 'house dish' – tandoori chicken with an unexplained pot of vinegar – didn't quite do it for us, but the floral, melt-in-your-mouth smoked goat, and fudgy, slow-cooked duck egg with crunchy cauliflower crumble and sweet pickled watermelon were worth the wait.

Small plates from £6.50, wine from £6 by the glass; 63-64 Frith St, W1D 3JW.

Soho restaurant Flavour Bastard - yes, really - will bring "cuisine ...

Summing it all up: Soho, get ready - Flavour Bastard (no, really) is coming and it’s got a menu full of packed with big ideas and intriguing combinations of international flavours, like white lentil and chorizo donuts, which all seems to suggest that its bite *could* match its bark.

We confess, we’ve found it hard to write the sentence “there’s a restaurant coming to London called Flavour Bastard” without finishing with a “lol”.

Taking the lead in the more, um, entertaining new restaurant names we’ve come across lately, Flavour Bastard will operate out of Soho with chef Pratap Chahal (Chez Bruce, Cinnamon Club, Claridges and owner of fine dining company The Hungry Chef) leading the charge.

So, what kind of food can you reasonably expect from a place called something like Flavour Bastard?

You can even try a bitter chocolate aero with Mayan-spiced milk chocolate and brownie mousse with a spoonful of lavender ice-cream.

Fay Maschler reviews Flavour B******: Fusion of flavours feels ...

Chef Pratap Chahal, who worked in the kitchens of Gordon Ramsay at Claridge’s, Chez Bruce and Cinnamon Club and ran his own outside catering company, The Hungry Chef, is backed by Vic Singh.

Substantial investment in Flavour Bastard signalled by Soho rent and rates for a fairly big site (previously Arbutus) and the involvement of AfroditiKrassa, the design company for Itsu, Heston’s Perfectionist Café, Dishoom, Suvlaki and Yosma among other operators suggests to me a template for a rollout.

Miso and mango-glazed aubergine, peanut-buckwheat crumble, presumably inspired by Japanese nasu dengaku, is really better in the original, where the vegetable doesn’t usually resemble a boiled sponge and sesame seeds are a sprightlier topping.

Popcorn has been introduced (with roasted sweet potato), poké is present (tuna, horseradish buttermilk, curry leaf), plants and vegetables feature in desserts (quinoa and cucumber pudding), surely fermentation will get a look in?

One of them emails afterwards to say, “The name Flavour B****** appears to be a reference to the chef’s unusual pairing of flavours — which doesn’t work etymologically… maybe flavour hybridiser would be more accurate.”

Restaurant Review: Flavour Bastard | The London Economic

I ended up in the Restaurant around the same time as you, I was with a friend of mine and since this was the best place to visit considering the time we had.

To my amazement I liked the place.

We had good space and the waitress came to take our order immediately.

I asked the waitress if she could tell me more about the specialties, which she did tell me.

I would say that its a good place to have a break if you are looking for a fast service and good food.