#FtLionAwards 2021 Seafood of the Year shortlist
After the #FtLionAwards 2021 Best Grill of the Year (proudly sponsored by the hugely impressive, family-run restaurant in east London’s Forest Gate, Kicthen 37), we continue with Best Seafood of the Year.
As with every year, you have the chance of voting for your favourite on our Instagram and Facebook pages. We want you to either: 1) vote for the following nominees, or 2) let us know both your favourite drink and the place you had it, all on our Facebook and/or Instagram pages.
BONDA KITCHEN
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Bonda Kitchen in Paddington has been shortlisted for the first time in this competition with a series of amazing dumplings out of which this Saffron Cod Dumplings turned out to be the most memorable of all.
The secret here was the way in which the subtle floral notes of the saffron were balanced against the taste of the succulent cod, thereby allowing the latter its dominant place. Clever and very tasty.
DUSK
With a beverage and a main already up for contention, DUSK in Essex presented not one but two dishes that have been rated highly enough to make the mark in this category.
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Encased in a translucent dome of edible plastic was this perfectly made portion of Black Cod which, while flaking apart effortlessly to reveal a delicately moist interior, boasted a crispy skin.
As for the colourful mango salsa and the sweet chilli, then they managed to provide just enough acidity and heat to make this dish sing. And we came away completely understanding why this Atlantis is the Chef’s personal favourite.
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There’s more to putting this plate together to achieve that final Enchanted look than meets the eye. First of all the lobster, which was beautifully cooked and drizzled with a light cheesy sauce and briefly grilled before serving.
Secondly, a brittle pastry base that contained radish and yellow beetroot juxtaposed with dainty salad leaves, lemon-flavoured foam, and a few blue pea edible flowers for that splash of colour and light floral aroma.
EKACHAI
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While Ekachai in London’s Camden have a starter being considered for an award, they also put up this Char Kway Teow. And we just couldn’t get enough of how silky smooth and soft the flat rice noodles were in this.
Not only had the ‘breath’ of the wok managed to impart that smoky aroma, but the chilli flakes added a touch of much needed heat, the crispy dry fish flakes some umami goodness, and the bean sprouts a little crunch with every bite. What’s more, the prawns were glazed in the same rich sauce that enveloped the rest of the dish. Simply superb!
HERITAGE
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With a starter, main and grill already up, Heritage in London Dulwich, which was rated a 5/5, put up their desi-take on cod and peas with this Goan Stuffed Fish. A brilliantly conceived plate in its own right, this portion of Tilapia, which was coated in a lightly crispy semolina casing, offered a delightfully aromatic taste – reminiscent of cod in fact – which combined beautifully with a mildly tart dollop of sauce.
But what really elevated this dish was that coriander pesto base. Not only did it offer some pleasant heat, but being roughly chopped, also offered some crunchy textural contrast while providing that vibrant freshness to each mouthful.
RAMO RAMEN
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Having been the third and last restaurant this year to earn a flawless 5/5, Ramo Ramen‘s Roasted Scallops assured that soft-spongy firmness.
Being baked in bagoong butter ensured the mild scent of fermented fish paste. Ultimately, it was the squeeze of the concentrated calamansi lime that provided that sour edge, whilst elevating these molluscs to unknown heights of dazzling deliciousness. As we reviewed: “One of the best we’ve ever had, and made even better when paired with the garlic bread below.”
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This has also been shortlisted for our main awards. Nevertheless, this generously-sized lobster tail swimming in a smooth broth, respendently dressed in plenty of condiments, and all completed with a lobster claw too, requires to be included in this section too.
The choice of noodles too was a masterful stroke, with its firmer texture contrasting perfectly with both the variety of elements therein and the lobster meat – the latter demands being thoroughly dunked in said broth before enjoying its tender chewiness. All in all, arguably one of the best bowls of ramen we’ve ever had!
TAVAH
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There was something deeply aromatic about Tavah‘s deliciously fried Masala Fish. Located in Hertfordshire’s St. Albans, this Pakistani restaurant used a quality piece of flaky, tender cod that was marinated in a “unique masala comprising of 36 different ingredients & spices”, before being served in a piping hot iron sizzler. Just the combination of textures and gentle spices makes this a worthy inclusion.
