|Hello Mr piggy|
I only tried Flesh & Buns for the first time not long ago. I was generally impressed with its light refreshing starters and the mouth watering delightful piglet. So this time, when a close friend invited me to join in for a big pig feast at Flesh & Buns, "no" was not an option. I was not aware you can order a whole suckling pig in advance and that is what my friend had done, the whole pig comes with a selection of pickles, salad and sauces together with its famous steamed Asian style buns.
|rice crackers, avocado shiso, tomato jalapeno|
First we ordered some starters from its regular menu, the soft shell crab rolls and prawn tempura rolls were light and crispy, with just a hint of sweetness. I did not require any extra soy sauces as the rolls were already so flavoursome. This kind of modern Japanese sushi quality is what I would expect from a restaurant that is owned by Ross Shonhanie, who used to be a Zuma head chef. On to the main event, it was truly an impressive. There was not one, but two whole suckling pigs served to us, the skin was crispy but with not a trace of fat which was an absolute delight. The meat was also soft, moist with great depth of savoury flavours, I especially enjoyed the miso and sesame dressing with the meat and bun.
|crab and prawn rolls|
The suckling pig dinner was a fantastic evening, I did not expect the pig would be at such a high quality and dare I say... it was a lot better than the one I had at St John's a few years ago. The cooking and seasoning of the pig was simply faultless. The restaurant was a little chaotic from the start as it was a very busy Friday night, but both the manager and his team took great care of us throughout the night. It has been quite a while since I last had such a memorable dinner. Simply put, if you love pig and Far East cuisine (and creative toilet concept), look no further than Flesh & Buns.
What I paid:
£33 pp with a glass of wine
Average cost without drinks and services:
41 Earlham St, London WC2H 9LX