London
UNA Supper Club. Brilliant concept dining location at St Pancras.
It’s the hardest restaurant to find your way into, in spite of its familiarity as a London landmark. Who’d have thought you could eat dinner inside George Gilbert Scott’s clock tower atop St. Pancras station? It actually houses a private penthouse whose Gothic tower enjoys a sometime alter ego as UNA, a South American supper club becoming one of the hottest tickets in town.
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Engawa
To say the china was as memorable as the food could be a veiled insult when applied to a lesser restaurant. But the spectacular Engawa, filling a niche for high-end Japanese dining in the heart of Soho, is as much a feast as much for the eyes as the tastebuds.
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Pachamama London
If a preponderance of Peruvian restaurants is a peculiarity of the London dining scene, an even greater peculiarity is that some of the best have non-Peruvian chefs at the helm. At the top end, Coya in Mayfair makes this spicy, colourful cuisine sizzle in the hands of Indian culinary genius Sanjay Dwivedi, while Pachamama London brings a highly affordable, slightly Anglicised version of the genre to an attractively decked-out basement in Marylebone.
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Preview of Langham London new Regent Wing
To mark its 150th anniversary, The Langham London Hotel has unveiled to TripReporter the first phase of its renovations. The Langham London new Regent Wing precedes the new Langham Club Lounge and The Sterling Suite projects which are due to open later this spring and offers guests a new experience in what was formerly their club floor rooms.
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Cheneston’s Restaurant. Leafy Kensington has never tasted so good.
London is awash with good restaurants, celebrity chefs and temporarily trendy eateries. Those in the know though, keep little secrets to themselves to unwrap when the occasion allows. For me, Cheneston’s Restaurant is my little secret, so let’s keep it just between us then.
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The Milestone Hotel
A cold December day, but the welcome sign in the lobby of the Milestone Hotel warms our hearts, “please help yourself to our complimentary hot chocolate, marshmallows and chocolates.” Now that’s what I call the perfect hello.
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