Eggs Marks the Spot: Taku

My old schoolmate Christian Yang, owner of Bang Bang Pan Pan, has created a special menu for Soho spot Taku, combining the restaurant’s signature homemade tofu with caviar (the most expensive of the eggs family!), salmon skin, tempura and black garlic in a dish christened Slow is Smooth. Also on the dinner card are In the Nude (octopus with chorizo vinaigrette and seabream with japaleno, pomelo and ponzu), Asahi-braised beef cheek tempura (last pic), bourbon duck fillet with Asian pears and a host of cheeky makis pictured second. The sweets include brownies with green-tea ice cream and bourbon miso butterscotch.


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