One Twenty One Two Restaurant

Frog by Adam Handling Two menu1⃣️tasting menu 5 course (Very full! ! 2⃣️adam menu 9 course We also ordered the wine. The last glass of banana-flavored champagne is really delicious! The double enjoyment of vision and taste buds can be said to be very delicious modern European cuisine. The super fairy smoky feeling is superb. The plate is also very creative. We are sitting in the counter and can completely observe the chefs&#39; every move hahaha the chef looks very like Depp! Super handsome This taste is sour (there is a green sauce) their pre-dinner bread ➕ fried chicken skin butter is especially delicious!

Trip Gourmet Awards

Top 39 Fine Dining 

Five brushes the world&#39;s most noteworthy rice two 🌟🌟 recently returned to London to eat 2.0😂 Ikoyi who liked the restaurant before eating four times, from opening to getting one star, and now two stars. Friends around him have mixed praise and polarization. Love is very love, hate is very hate. Newly moved to 180 Strand, hurry up. The decoration is a lot more advanced, the restaurant is warm and dark, but the chandelier on the table is lighted, just able to shine on the food, is to know how to take pictures. Only open dinner round, kitchen team more than a dozen people, plus other employees, I hope they do not lose money 🥹 The new menu 300 pounds after this upgrade, directly became the most expensive first few in London tasting menu, the reason why they dare to charge so high, may be because Jeremy has been very concerned in Michelin and World Best 50 in the past few years. And I&#39;m tired of his handsomeness. Everyone advertised Ikoyi&#39;s West African cuisine element, in fact, once heard Jeremy himself said that he did not like others to define ikoyi as West African cuisine, he just thought of the spices together, just there are West African elements in it, he prefers others to say that he is creative. The snacks in front of the new menu have a lot more Chinese flavors, and after his integration, he is strange and familiar. Drunken Chicken Toast one second back home, Mussel &amp; Saffron Cr &egrave;me Caramel is the first dish that I like very much. The main dish is still as always, there are many West African spices, the sweetbread is handled very well, and there is a little crispy outside. Classic roast plantains and smoked chili stewed pork rice are signature dishes , but they will change the ingredients and taste combination according to the season. The dessert is also full of new ideas, sweet and spicy matched Hibiscus sobert, let me wake up directly 😅 The sister ordered a bottle of low yield, and the net red angel red wine in the village of Burgundy Romani that needs to be shipped 🍷 We didn&#39;t drink any flower fragrance, but tannin was very smooth. After dinner, I brushed XHS to eat that night. Sa sat at my next table, and then I didn&#39;t wear contact lenses and didn&#39;t see a total of 20 people in the restaurant. I was annoyed all day!

A western restaurant in London, fried salmon is particularly delicious, I feel that the quality of salmon is better, very fresh, the characteristics of steak fried are just right, the service ecology is very good, the store environment is also good, recommended

Foie liver sushi is really good for my heart, that is, it must be put in the last meal to not get bored to ～ Classic French foie gras sauce, ham hot spring eggs, cream pumpkin soup, creative with pickled chicken + rice cake + pickled egg = spring chicken ～

We all had a great time at the Charlie and the chocolate factory tea, it was great food, a lovely selection of sandwiches and cakes.The staff were amazing and made it a great experience for my daughter.

It is a great little restaurant hidden in the garden of Covent Garden. I especially liked the atmosphere and service, I asked a friendly lady to introduce me to the restaurant, and she turned out to be the owner, and she told me she was very keen to recreate the feeling of her grandmother&#39;s home (the restaurant was named after her and a photo of her was posted on the wall), I really want every customer to feel this special. Of course we feel it and will come back later.

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