St. John Bar and Restaurant


Address: 26 St. John Street, London

Phone: 020 3301 8069 

It's fascinating to see how Gan's face lit up and how he behaved giddily like a kid in a candy store responding to the menu he just saw at St John. "Ox heart! Vennison offal! Woodcock! Roast Middlewhite! Hake! Arbroath! I don't know what they are or how they taste like but I want to try them all!" I guess I made the right choice picking this San Pellegrino top 50 restaurant over the rest in London! St John's menu is absolutely worth getting excited with; where else can you get a taste of traditional English dishes that make use of a whole animal, which most people now no longer prepare or eat since they are more affluent and can afford premium cut meats? Offals, animal heads, game birds which used to be staple proteins for the commoners were brought back by chef and owner Fergus Henderson and cooked in the most scrumptious way possible, no wonder the One Michelin star.

For starters we ordered the langoustines and mayonnaise, roast bone marrow and parsley salad, braised squid and salsify, snail and oakleaf to share between the four of us. And for main dish Gan ordered Woodcock and I felt adventurous and went with the Ox Heart with horseradish and beetroot dish. All the starters were actually not terribly impressive, but my ox heart dish, my goodness it was absolutely heavenly. Char grilled to perfection with just enough chewiness and tenderness to make anyone completely in love with the dish. Thank you St John for this wonderful introduction to ox heart! I am now and forever a fan of this "cut" of meat. Gan's woodcock dish was rather interesting, and extremely challenging to eat even for the most open minded eater. The bird's head was cut in half with the brain exposed so it could be eaten with the bird. I couldn't tell if he really liked it. For sweets, we had the traditionally prepared Eccles cake and treacle sponge cake that our English friend recommended. Yummy!

Dinner at St John was perhaps one of the more memorable dining experiences we have had in London. We'll choose this place over Fat Duck or Gordon Ramsay anytime. Would love to meet chef Fergus Henderson and shake his hand for this special dining experience, but was told that chef rarely comes into the restaurant due to his Parkinson disease. But good to see that the restaurant is still doing well despite his absence, with attentive and unfussy kitchen and front of house staffs. St John is doing admirably, trying to preserve ways of cooking which may not be as appreciated by the McDonald's generation. But for each of them, hopefully there's another yaokui out there who is open minded and willing to explore the origins of modern civilization cooking.
Native Oysters
langoustines and mayonnaise
Braised Squid and Salsify
Roast Bone Marrow and Parsley Salad

Ox Heart, Beetroot and Horseradish
Steamed Treacle Sponge and Custard
Eccles Cake and Lancashire Cheese

St John (Farringdon) on Urbanspoon


Post a Comment