London – Dinner by Heston Blumenthal

After my meal at The Fat Duck, it made me even more excited to try Dinner. The anticipation paid off, because it was the best meal I had in London. Advanced reservation is required. Unlike The Fat Duck, securing a seat here is much easier because this restaurant is much bigger.

The 3 course lunch cost £38, reasonable in my opinion, and better value that Restaurant Gordon Ramsay.

The bread was good but I don’t think they baked it in house.

Salamangundy (c.1720)

This looks like a simple salad but I assure you it’s not. The thing that sets this restaurant apart from The Fat Duck is that the food here looks humble in appearance and not 5 senses intriguing like what The Fat Duck is about. However, the similarity is that a lot of preparation, research and experiment goes into the making of everything, so nothing here is actually simple. The theme of this restaurant was to recreate historical recipes, hence you’ll see the dates besides each dish on the menu.

Dressed Snails (c.1884)

Meat Fruit (c.1500) -£16.00

Mandarin, chicken liver & foie gras parfait, grilled bread

Since this was going to be an extraordinary meal, I just had to have more food. The description of this on the menu sounded like something simple and boring. However, the server recommended it and so I had to try. It was the best decision ever. This was actually the most popular item from this restaurant.

This foie gras parfait was the smoothest I ever had! It was simply mind blowing. And it was made to look so cute.

In order to make this, 3 days of preparation is required which includes making the parfait, freezing it, assembling it into a sphere, freezing it again and dipping it into mandarin gel. The final coarse texture of the skin was an accidental outcome which made it even more similar to a mandarin orange.

If you dine at Dinner, this is a MUST TRY.

Roast Ray Wing (c.1730)

Peas, sea aster & mussel broth

Roast White Peach (c. 1885)

Chartreuse, yogurt & white peach sorbet

I am no fan of peach but I like this mix of textures. It’s a refreshing dessert.

Shrewbury Gooseberry Tansy Tart (c.1800)

Again, this is not just any tart. You got to taste it to believe it.

They also offered liquid nitrogen ice cream on this trolley which will create ice cream for you on the spot using a hand crank. Each cone cost £8.50.

Typical of liquid nitrogen ice cream, it was fresh and smooth.

This is no doubt the best experience in London and another must try restaurant. However, if you already know you do not like molecular gastronomy and prefer traditional cooking anytime, this may not float your boat.

Dinner by Heston Blumenthal

66 Knightsbridge

Mandarin Oriental Hotel

Hyde Park


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