This debut cookbook tells the compelling story and journey of Chan and Ikoyi, with 80 recipes that Chan has carefully developed to encapsulate bold his signature style. In a blender, blitz together the whipping cream, milk, crab, egg yolks, ginger, garlic, and Scotch bonnet for 2 minutes. There, he designed not only the Korean-inspired menu but also everything from the ceramics and cutlery to the uniforms and music. Today Jeremy is at the forefront of the gastronomic landscape, blending his dishes with spice, flavor, and his personal experiences. I went on to create the greatest defense mechanism I could think of: a powerful jollof broth, a vehicle of umami-laden depth, followed by layers of aroma, smokiness, and an all-out assault on the palate.

For some reason, most of the cooks at Ikoyi think the rice section is the easiest, but it actually requires a surprising amount of attention to detail to execute an exceptional bowl of rice. But then Ikoyi - which launched in 2017 and is a regular on the top end of Restaurant’s list of the best 100 restaurants in the UK​​ - has always had struggles with its identity. Thankfully, Phaidon Press is emerging from their earlier offerings that were overloaded, country-specific recipe reliquaries; whereas now, Phaidon Press is focusing the knowledge and passion of a chef’s personal journey and craft.

In this book, you feel the creative struggle that one must go through to do something truly special. Toss the peppers, onions, ginger, garlic, and chiles lightly in the remaining grapeseed oil and place in an even layer on the hot grill. This is why I don’t see it as a cookbook, because it’s extremely revealing and honest and goes deep into the creativity. Elsewhere, he charts Ikoyi’s struggle to stay open the first year, despite glowing reviews, and how a passion for exceptional seasonal produce has continued to drive everything on the menu.

I love that recipe: The kebab is made with amazing grazed sheep, and the farmer is creating a very sustainable, holistic way of farming sheep. The visual presentation is worthy of a coffee-table place of honor, but the book would be equally worthy of a splatter-prone place of use on the kitchen island. In a separate pan, heat the oil to 280°C (536°F) and then carefully pour it over the paste, stirring quickly. The book includes narratives throughout illustrating Ikoyi’s inspiration and inception, as influenced by Chan’s experiences living, cooking, and traveling in Hong Kong, Canada, Sub-Saharan Africa, and Europe. If he claims to be cooking Cantonese cuisine, then yeah, there might be an issue because he’s claiming something he’s never experienced and doesn’t know anything about.

If our guests were going to argue over the dish’s authenticity, at least they would be doing it over inarguably delicious spoonfuls of rice. I’ve been mesmerized with the sounds, aromas, and process of this dipping sauce ever since and knew its fragrance would add its own dimension of smokiness to our jollof.

Since opening in 2017, it has become a culinary destination: impressing diners and critics alike with its bold West African-inspired flavors, innovative combinations of spices with the freshest British ingredients, and striking, textured, minimalist-leaning aesthetics.Allow them to smoke and burn, but make sure they don’t overcook on the inside, and turn them to ensure they are all evenly blistered. Add them to the pot with the reduced tomatoes, along with all the spices and the crayfish powder, Tabasco, tamari, fish sauce, Worcestershire sauce, black garlic, sugar, and smoked salt.

Crispy, chewy, creamy, crunchy, smoky, spicy, sweet, salty, it’s the kind of food you want to eat when you’re hungover or sitting in front of the TV with a beer. Run by childhood-friend duo Iré Hassan-Odukale and chef Jeremy Chan, the innovative culinary mind behind the unique tasting menu, its menu is inspired by the spices of Sub-Saharan West Africa and produce from local farms and artisan producers. There are very few people I admire more than Jeremy Chan, not only as one of the world's best chefs but as a person. If the pan is silent, or has been sitting just 30 seconds too long, I know the grains will have an oily, bland consistency and will require re-cooking.He insisted we stick with jollof, espousing the open-minded belief that there was no one true authority on the dish. Leave to cool at room temperature, breaking it up with your hands and adding some cold butter and oil to further break apart the grains. Though most Ikoyi dishes are born out of subjective and abstract inspirations, jollof rice is an existing culinary tradition—and a fiercely debated one, at that. What I’m trying to relate to the reader is that, yes, I had a privileged experience of eating amazing food as a kid because of my father’s Chinese background.