It was a whopping 22°C in London yesterday. That’s 72°F for y’all on the other side of the pond. Whatever you want to call it, it’s froyo weather and so I waddled (because I don’t walk fast right now) down to Yog on Charlotte Street and got myself a serve of natural frozen yoghurt with strawberries and passionfruit.
SO. GOOD.
Update 18 June 2014: toptable Spotlight is now OpenTable Restaurant Offers.
So we all know that Groupon is taking the world by storm. They came, they grew, they rejected Google’s $6 billion offer and they just keep gaining users. Why? Because don’t deny it, you are just as “kiasu” as me. I mean, it’s life, right? We all want something for nothing and if we can’t get it for nothing, we just want it for less than what everyone else is paying for it.
Sounds like a fair deal to me.
I woke up yesterday giddy with excitement about going to watch the new Cirque du Soleil show, Totem. I’ve had the privilege of having seen three other Cirques before – Varekai (HOT HOT TWINS!), O (for OMG amazeballs!) and Quidam. Alas, after all the anticipation, I thought Totem was a little underwhelming. Slow and intense and far too artsy even for a Cirque.
Well. Thank god the evening was saved with a pre-show dinner at Racine Restaurant.
grilled chermoula marinated tiger prawns with watermelon pickle
A couple of months ago, an little restaurant called Kopapa opened in Covent Garden smack bang on the Seven Dials. Since its opening, it’s received some good reviews, but there’s also been some not so enthusiastic feedback, but regardless, it’s hard to classify Kopapa and put it in a box. Not the least because the descriptions of their dishes are a complete mind fuck.
If there’s one cuisine that I don’t really lust over, it’s Lebanese. Well it used to be Indian, but then these guys came along and changed the way I viewed Indian food forever. With Lebanese it’s not so much about the actual food, but it’s the parsley! Parsley on everything! And while I have to say that in all of my growing up I really am starting to appreciate parsley, I would still rather gag my way through a rubbery steak than consider downing a spoonful of tabouleh. Blergh.
So I’ve been talking about my friend Sam blah-blah-blah for what seems like a million blog posts. Sorry, but it’s just that I’ve spent four of my last six weeks cooped up in a room with her for work and so you know, she’s been all up in my consciousness like I want to be all up in um… this burger.