Young Thais are drawn by the big city lifestyle
The first incarnation of London’s wildly popular gastronomic festival Feast, dubbed “Glastonbury for foodies” by Futurespace magazine, took place in August 2012 in Guy’s Hospital car park. Then in December, 8,000 people flocked to a former Royal Mail sorting office in Islington for the second edition. And for four days starting 7 March, London gourmands will descend upon the historic Tobacco Docks, a 19th-century warehouse in Wapping, East London, to dine in basement vaults for the third instalment of the moveable feast.
This year’s event will feature small plates from more than 28 dining hot spots, including the 1960s Bombay cafe homage Dishoom, trendy Jewish deli Miskins and coffee-snobs brunch spot Caravan, as well as street food from cult favourites Pizza Pilgrims and Big Apple Hot Dogs, and cocktails from experimental mixologists. And on Thursday, Saturday and Sunday evening, Feast is presenting Rita’s Dining, an intimate 60-person supper club that will serve four courses centred around Rita’s famous fried chicken, paired with strong cocktails.
Here are some of the best small plates to look out for at the festival:
- The Piggy Smalls: award-winning mac n’ cheese topped with pulled pork, pickled red onions and house made BBQ sauce from Anna Mae’s Southern Street Food truck
- The Disco Dexter: Pop up restaurant DiscoBistro takes on the Philly cheesesteak, with a version made with aged Cornish Dexter beef, homemade dripping cheese, sweet and sour peppers and bone from marrow gravy served in a soft white bun
- Homemade brownies and artisan-roasted coffee from restaurant and coffee roaster Caravan.
- Indian street food snacks, such as Bun Chilli Chicken, a Delhi street-style “bun” with smoked tandoori chicken and apple and tamarind chutney from Roti Chai, London’s first Indian street kitchen and dining room
- Tantamen ramen with sesame, chilli, pork mince and chicken bone broth from recently opened Bone Daddies ramen bar
- Eton Mess with poached rhubarb, blood orange, stem ginger cream and freeze dried raspberries from Meringue Girls, the chef duo and caterers behind London’s new meringue craze