Just want to show my appreciation for the unbelievable Madeleines from St. John. They are fluffy, buttery, not too sweet and they are served fresh from the oven. Melt in your mouth doesn’t even begin to describe it. 

Delicious Dragon Roll from Sushi Gen on West End Lane.

The Welsh rarebit at the Parlour at Fortnum & Mason is so good that I cannot stop thinking about it. Because the sauce is so rich, creamy and strongly flavoured, it’s spread thinly instead of heaped on. It’s also served on a crumpet, which for me really is what makes it. The softness and chewiness of the crumpet works so perfectly with the sauce. It’s also served with a tomato chutney which is a nice variation of the typical tomato accompaniment.

My favourite Welsh rarebit in London so far.

Ever since my friend Tania told me about her obsession with Welsh rarebit, it’s become an obsession of mine as well. If I see it on the menu I will always order it.

For those who did not grow up in the UK, Welsh rarebit is a cheesy sauce that is spread on top of bread and then toasted. There are a lot of variations so ordering it at different places means you’re going to get a different take on it each time. Generally it consists of: beer (an ale), mustard, Worcestershire sauce, and aged cheddar cheese. Sometimes it has cayenne pepper and sometimes paprika. It’s also sometimes served, topped with sliced tomato.

I was at St. John in Clerkenwell recently and of course they had Welsh rarebit and of course I ordered it. I have to say, considering I am amazed by everything I eat there, I was underwhelmed by it. The cheese was too nutty. I actually am not sure it was cheddar. I’m more a fan when it’s made with a strong aged cheddar. That and the bread it was served on was too soft and it just didn’t really hold up to the sauce.

Nevertheless, even an underwhelming Welsh rarebit is a good Welsh rarebit.

My very good friend Tania once told me that when she was a little girl, her mum used to take her to the restaurant that was in Peter Jones. She would order Welsh rarebit and a knickerbocker glory each time. It was a fond memory of her childhood and it involved two food items that being a Canadian, I’d never tried.

So I went searching for a place that had both items on the menu. This was no easy feat. Finally I found a place that had both items in stock.

The Parlour in Fortnum & Mason is a self-styled, old-fashioned ice cream parlour that is equal parts luxury and whimsy. OK. So it’s high concept, but how is the food?

Here’s what I thought:

• The list of sweet treats was endless. Cakes, sundaes, floats, milkshakes, you name it they have it. It is a dessert lover’s (specifically ice cream lover’s) paradise.
• The Welsh rarebit is excellent. Strongly flavoured and creamy, it’s served on crumpets and it’s delicious.
• The savoury menu is very short. Apart from the Welsh rarebit, the savoury items are only so so. I had an open-faced chicken Caesar sandwich that was decent but not memorable.
• The knickerbocker glory was delicious. Vanilla bean, strawberries and 12 year old balsamic vinegar, frosted strawberry and shortbread ice creams with raspberries, chunks of pineapple, raspberry coulis and topped with whipped cream and candy sugar. Yum. The people at the table next to us were actually staring at it.
• It’s pretty pricey for ice cream. £12 for the knickerbocker glory and most other ice cream desserts. Everything else is really affordable though.

I’ll be going back with Tania to re-live her childhood memory. Only more luxurious of course.

Braised ox heart from St. John. Tender and rich, it still managed to not overpower.

The perfectly cooked and simply seasoned middlewhite from St. John. I could not get over how the flavour just seemed like it was infused through the entire piece of meat, yet was still so subtle. It was also unbelievably moist.

The St. John Bordeaux. Rich, complex and easy to drink. Compliments the food perfectly.

St. John Restaurant in Clerkenwell is one of those places that when you mention it to foodies, it brings a glimmer to their eye. Foodies love this place and they can talk about it ad nauseum. Anthony Bourdain placed it as number one on his list of 13 Places to Eat Before You Die. It’s number 14 on Restaurant Magazine’s 50 World’s Best Restaurants.

That’s a lot of hype.

I’ve been to St. John on more than one occasion and I do have to admit. It more than lives up to its reputation.

Why do I love St. John?

• I’m from Laos and we use pretty much every part of the animal in our cooking, so nose to tail eating for me is a way of life, yet there are few opportunities for me to indulge.
• Subtle yet memorable flavours. Whether it’s middlewhite or grouse, the flavours are kept simple to let the true essence of the food shine through.
• Unbelievably fresh ingredients. The menu moves fluidly with whatever’s available and in season.
• The roasted bone marrow is probably one of the best things I have ever put into my mouth.
• For how good the food is, this prices are more than affordable.
• By far the best proprietary house wines in town. It’s one thing to have your wine dealer find your vintages, it’s another to make your own.