Impressive cooking with a big price tag
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| Grilled trout with labneh, yuzu kosho and a colourful radish. A simple but delicious small plate at Nopi |
I discovered Nopi the cookbook before Nopi the restaurant. The book, a birthday present, was my first of complex restaurant recipes. I've spent multiple weekends putting it to use, embarking on culinary adventures of exciting flavours. I learned how to retrofit familiar ingredients in service of the venue's cooking style, which combines the Middle Eastern and Southeast Asian, to create new-to-me flavours. Having enjoyed the recipes so much, I’ve now made multiple trips to eat at the actual establishment. I'm surprised to say that the hype (in my own mind of course!), was indeed worth it.
