I’m both slightly embarrassed and proud to admit that I recently queued for over an hour to get my hands on London’s latest infatuation… eggy waffle cones.
The sensationally Insta-worthy treats are just the peak of the many thrilling trends making waves at the moment; and as you likely know (and expect) by now, I can never resist the opportunity to indulge in a good round-up. So here goes with a running list of my latest and greatest discoveries around town this year. Happy hunting!
Mizu shingen mochi
Created in Japan in 2014, these cult “raindrop cakes” have finally made their wobbly landing in London – at Yamagoya’s pop-up on Shaftsbury Avenue.
Mizu shingen mochi @YamagoyaUK… Can't quite shake my excitement at finally trying this cult #RaindropCake from Japan! Deceivingly simple – it's made with just water, agar and a touch of sugar, setting overnight into its translucent and wonderfully-wobbly shape. Mix it with the brown sugar syrup and roasted soybean served alongside for an unusual (almost cereal-like!) yet refreshingly light taste. It is true what they say… the simplest things sometimes offer the most bliss! #AnotherDayAnotherDiscovery #MondaysLikeThese #WobbleGobble #TheFoodieDiariesLondon
Speaking to the restaurant’s co-founder Fah Sundravorakul, it’s instantly clear (pun intended) that each ethereally-translucent wonder is the labour of both, love and rigour. The deceivingly-simple appearance belies a meticulous process for controlling the elements of heat and time in the production process, not to mention the quality of the two main ingredients used – spring water and a type of agar especially imported from Japan (the varieties available in London didn’t quite make the cut).
Each “cake” (if you can call it that!) is vegan and nearly calorie-free, with the mild and delicate texture quick to absorb the more pronounced flavours of the brown sugar syrup and kinako (i.e. roasted soybean powder) served on the side. The final taste is unusual (with an almost cereal-like after-taste from the kinako) but rather refreshing – the perfect palate cleanser to go with your bowl of ramen at the restaurant!
Yamagoya, 1st Floor of Shuang Shuang, 64 Shaftesbury Avenue, London, United Kingdom, London W1D 6LU
*Those* bubble waffles
Originating in the 1950’s in Hong Kong, the now iconic street eats were borne out of a pragmatic need to find a use for cracked eggs which couldn’t be sold to customers. The rest as they say is history (and globalisation), with a more modern take now popping up in food trucks, kiosks and even dedicated cafes across London…
Crisp-edged on the top and soft and chewy further down, each golden whopper of a waffle is literally stuff of an Instagrammer’s dreams – served curled up in a cone and filled to the brim with generous wallops of gelato and all sorts of sweet trimmings and sauces from traditional mochi, condensed milk and red bean paste, to crushed Oreos, fudge and peanut butter !
The scrupulous principles which gave rise to egg waffles are at the centre of the current food waste movement, led by home-grown brands which rescue and make use of surplus or “wonky” fruits and veggies. Think fruit jerky, fruit crisps, relishes such as Banana Ketchup and more.
The on-trend status of conscientious eating is confirmed by the unprecedented popularity of WastED London. Visiting chef Dan Barber’s pop-up on the rooftop of Selfridges championing all sorts of wasted ingredients – from byproducts to leftovers and seemingly imperfect produce which would otherwise have been binned. If you manage a table before the restaurant disappears in early April, expect to feast on burgers fashioned from leftover juice pulp, rescued veal nuggets, cod cheeks, cylindrical cores of spiralised vegetables and the like! Full review, here.
Eat and drink the rainbow
From “red velvet” beetroot lattes to golden milk, it’s currently *all* about having a pretty-in-pastel start to your day… And upping the ante considerably, Mount Street Deli have introduced rainbow lattes on the menu to match the spring-time transformation of their shop front and terrace. There’s nothing quite like the sight of a unicorn in your coffee to brighten up a grey morning, wouldn’t you agree?
Of course our fascination for rainbows and unicorns continues to manifest in all shapes and forms too, from cupcakes and macarons to bagels and toasties, bolstered by the growing strength and sheer number of London’s Insta-gang.
It was only a matter of time… #unicorndoughnuts are now officially a thing @KrispyKremeUK's new pop-up @SelfridgesFood! I don't know about you, but I'm definitely going for the popping-champagne special next 👀🥂It is #NationalDoughnutWeek after all! #FatChanceOfADetox #AllRainbowEverything #FoodieFriday #TheFoodieDiariesLondon
The achingly-snappable cafes and concepts popping up across London are now legion. Think exploding custard buns and the much anticipated arrival of a cookie-dough pop up at Old Street Station…
These are just a few of the spots bookmarked on my #feedfeed, with plans to visit neatly pencilled into my Foodie Diaries.
Happy Sunday folks! It's full on Naked weather here in London 🙃 Hope you have some fun activities planned. Hannah's mission of the day is ordering 40kg of Kinder Buenos. What a job 😂#letsgetNaked #NakedinOldStreet – #cookiedough #londonlovesfood #cookiedoughpopup #foodpopup #sweettreats #unicornfood #appearhere #londonfoodmonth #indulgenttreats #startup #londonstartup #smallbusiness #femalefounder #nakeddough #londonfoodscene #londonjobs #femalestartup #womeninbusiness #femalefounders #foodtrend
🐣🐥WHOS EXCITED FOR EASTER🐥🐣 . 🙊We took on your suggestions and made a Cadburys Cream Egg flavour 😋 . 🎥 Video to come . #PannIce #IceCream #IceRolls #Heaven #Foodporn #Foodie #Foodgasm #Nom #NomNom #Chocoholic #Food #Hungry #Blogger #FoodBlogger #Yummy #Instafood #Eat #FoodPic #ChefMode #Delicious #Cooking #Snack #Thailand #Sweet #Sugar #Fruit #Chocolate #Luxury #Love #Perfect
What am I missing? Drop me your recommendations in the comments below!
If you’re hungry for more, here’s my round-up of new London restaurants opened in 2017 (regularly updated with noteworthy openings).