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A Michelin-Starred Bonfire Feast with Subtle Flavors​​

For my birthday restaurant crawl, I chose ​​Humo London​​—a new Michelin-starred spot with a minimalist approach. While portions are small and pacing glacial, the flavors shine through with ​​clean, ingredient-focused​​ cooking. 🍽️ ​​The Menu (À La Carte)​​ We ordered ​​8 dishes​​ across four categories (IGNITE/SMOKE/FLAME/EMBERS): ​​🐟 Yellowtail​​: Skipped (raw), but my friend loved it. ​​🍄 Mushrooms​​: Meaty texture with hazelnut crunch and saffron sauce—​​umami harmony​​. ​​🦞 Lobster​​: Scottish lobster in brown butter, balanced by sweet pumpkin purée. ​​🐚 Scallop​​: Seared to crisp-tender perfection, with pear cutting through whisky richness. ​​🐟 Trout​​: Firm flesh, chili flakes for heat, almond sauce for creaminess. ​​🐟 Turbot​​: Cooked just right with earthy artichoke purée. ​​🐑 Lamb​​: Aged to zero gaminess, juicy with beetroot’s tang. ​​🥩 A4 Wagyu​​: Marbled bliss—charred outside, melt-in-mouth inside. 💫 ​​Service Wins​​ Staff ​​saved us​​ from accidental raw orders (!) and surprised us with ​​birthday choux puffs​​ and a candle-lit stone cake (adorable!). 🎂 💰 ​​Damage:​​ £380 for two (worth it for special occasions). #MichelinLondon #SubtleFlavors #BirthdayEats #HumoLondon

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Michelle Barlow
Michelle Barlow
5 months ago
Michelle Barlow
Michelle Barlow
5 months ago
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A Michelin-Starred Bonfire Feast with Subtle Flavors​​

For my birthday restaurant crawl, I chose ​​Humo London​​—a new Michelin-starred spot with a minimalist approach. While portions are small and pacing glacial, the flavors shine through with ​​clean, ingredient-focused​​ cooking. 🍽️ ​​The Menu (À La Carte)​​ We ordered ​​8 dishes​​ across four categories (IGNITE/SMOKE/FLAME/EMBERS): ​​🐟 Yellowtail​​: Skipped (raw), but my friend loved it. ​​🍄 Mushrooms​​: Meaty texture with hazelnut crunch and saffron sauce—​​umami harmony​​. ​​🦞 Lobster​​: Scottish lobster in brown butter, balanced by sweet pumpkin purée. ​​🐚 Scallop​​: Seared to crisp-tender perfection, with pear cutting through whisky richness. ​​🐟 Trout​​: Firm flesh, chili flakes for heat, almond sauce for creaminess. ​​🐟 Turbot​​: Cooked just right with earthy artichoke purée. ​​🐑 Lamb​​: Aged to zero gaminess, juicy with beetroot’s tang. ​​🥩 A4 Wagyu​​: Marbled bliss—charred outside, melt-in-mouth inside. 💫 ​​Service Wins​​ Staff ​​saved us​​ from accidental raw orders (!) and surprised us with ​​birthday choux puffs​​ and a candle-lit stone cake (adorable!). 🎂 💰 ​​Damage:​​ £380 for two (worth it for special occasions). #MichelinLondon #SubtleFlavors #BirthdayEats #HumoLondon

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