Launched in September 2017 in the heart of Soho, Flavour Bastard is a journey of flavours. The best meal I’ve had in Soho in several years. Describing itself as ‘cuisine-agnostic’, they weren’t wrong. Exquisite small plates of perfectly balanced deliciousness arrived in quick succession, including such dishes as lentil and chorizo doughnuts, tuna poke, tandoori chicken, smoked goat, and pork belly so tender it brought a tear to my eye.
The restaurant, located on Frith Street, is anything but authentic; taking vibrant ingredients from around the world, removing rules and traditions, and combining creative flavours and techniques. Founded by restaurateur Vic Singh with Pratap Chahal (founder of That Hungry Chef) as executive chef, Flavour Bastard is set to become a rebellious addition to Soho’s exciting food scene.
The menu, created by Chahal, is split into tiny and small plates designed to be shared between friends, which can also be doubled-up as large plates for big appetites. The dishes reflect Flavour Bastard’s cuisine-agnostic roots, with tiny plates (<£5) that include White lentil, chorizo & pecorino doughnut and Steamed rice cake with house kimchi, sesame & ssam, and small plates (<£8) such as Miso & mango glazed aubergine with peanut crumble, Clouds of curds with gram confetti, mint relish & guindilla chilli, Bastard steak tartare with tamarind, chilli & garlic and Tandoori fried chicken. The restaurant’s large plate menu (<£15) offers a heartier portion size of the small plates.
Flavour Bastard’s mouthwatering dessert menu, meanwhile, features Bergamot tart with Japanese red bean, macadamia praline & banana ice cream, Mayan-spiced milk chocolate & brownie mousse with bitter chocolate aero & lavender ice cream, Quinoa & cucumber pudding scented with vetiver, summer berries & pistachio and Ice cream churro.
Upon entering Flavour Bastard, guests are greeted by a 20-seater bronze bar, a destination in itself. The restaurant’s drinks offering will be overseen by Nick Jones, founder of Wines of Momentary Destination, and is influenced by the flavours and alcohol production methods he experienced while travelling the world. As well as producing a Flavour Bastard brew and an eclectic wine list, the cocktail menu will reflect the food’s diverse origins, with the art of fermentation a key element and the addition of Chinese rice wine and Japanese sake.
Flavour Bastard’s design has been overseen by award-winning branding and interior design studio AfroditiKrassa. The restaurant’s interior has been inspired by the sculptures and work of Italian architect Carlo Scarpa. AfroditiKrassa has mirrored, in Scarpa’s blend of sensuous Italian material imagination and his Japanese-influenced forms, the style of cooking, where flavours and spices from around the world are blended with both ancient cooking techniques, such as smoking, curing and fermenting, and modern European processes.
West London Living will be back in two shakes of a lentil doughnut.
