A Trip To The House of Ho

I recently met a group of friends for dinner in the ever vibrant and always bustling Soho! One of my friends recommended the newly opened House of Ho founded by Chef Bobby Chinn.  Having had a look at the website I was keen to try this new take on Vietnamese cuisine.

The restaurant has a warm and inviting interior, perfect for meeting up with friends. I also noticed that the background music was fresh and funky with everything from Notorious BIG to Prince being played, which added to a great ambiance for socializing. There were moments when I forgot I was supposed to be eating and broke into some enthusiastic shoulder dancing…music and food are a perfect combination!

The menu is made up of sharing plates which again signifies the core values of the restaurant, it is place to come together and enjoy food, enjoy life, enjoy a time well spent. The drinks menu is a perfect example of how relaxed this restaurant is…some wise words from Bobby Chinn!

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We order a mixture of dishes; Crab Pomelo Salad, Grilled Chicken Wings, Hanoi’s 5 Spiced Quail, Lemongrass Monkfish with fish caramel sauce, Smokey aubergine, Vegetable curry with pumpkin, okra & eggplant and Molten Marou Chocolate Cake for dessert.

House of Ho

House of Ho – Crab Pomelo Salad

5 Spiced Quail

5 Spiced Quail

I particularly enjoyed the Crab Pomelo Salad with its vegetable noodles, lemon oil and mint which was refreshing and flavoursome. I also really liked the chocolate cake which had a perfect melt in the mouth texture, a must for all chocolate lovers.

Chocolate Cake

Chocolate Cake

We enjoyed our time at The House of Ho and particularly enjoyed meeting Bobby Chinn. Our only issue was that some of the portions were slightly too small to be considered a sharing plate. Overall a lovely new addition to Soho!

Perfect for:

  • Catching up with friends
  • Date Night



Find Vietnam in Shoreditch at Anh Dao restaurant

A few weeks ago I caught up with some friends who were visiting me from Sweden. I decided to take them to the area I grew up in, Hackney and so we had a few drinks in Translate Bar, which as one of the best Happy Hours in London (4pm-9pm) and moved on to find a Vietnamese restaurant along Kingsland Road.

Kingsland Road is awash with Vietnamese restaurants and to be honest the majority of them are actually really good. One of my favourites has always been the one we finally selected, Anh Dao, with it’s unique interior design and authentic menu.

Anh Dao Langoustine

Anh Dao Langoustine

I went for Vietnamese langoustine with special Anh Dao sauce, which is a hoisin-based sauce that has a sweet and spicy flavour. It was absolutely delicious! The flavour was rich without being too over-powering and the langoustine was perfectly cooked. The meal was served with a healthy portion of rice and great service.

For less than £10 you get a great meal in a prime location. If you haven’t ventured to Shoreditch for its array of Vietnamese restaurants then I highly recommend that you do, and make sure you check out Anh Dao along the way!

Perfect for:

  • Date Nights
  • Catching up with friends
  • Special occasions



Who’s For A Mouthwatering Salmon Recipe?

I understand the value and importance of using different cooking oils for different dishes but I’ll be the first to admit that I’m guilty of just using either olive oil or sunflower oil the most. I should really be more adventurous, so it’s great to see recipes that encourage the use of rapseed oil, an oil which I’m yet to use properly in my cooking regime. Take a look of this recipe from Fussels and let me know if you decide to try it! I received some to try and I have to say that it really was delightful! I tried it with salmon and it really did compliment the flavour of the fish.

Rapeseed Oil

Rapeseed Oil

Somerset farmer Andy Fussell developed a new bottle for its award-winning golden rapeseed oil with the Lesley Waters Cookery School with a measured pump to allow cooks to watch how many calories of oil they are adding to their cooking. With a subtle nutty taste that can easily be used in a variety of sweet and savoury dishes, and at just two calories per single spray and low levels of saturated fat, it is a useful addition to the cook’s pantry.  

Salmon with Celery

Salmon with Celery


A simple yet sophisticated way to serve smoked salmon.
Serves 4

175g smoked salmon slices

4 teaspoons baby capers, drained

2 small shallots, peeled, finely chopped

2 tablespoons celery leaves or dill chopped

Fussels’ Rapeseed Oil

1 lemon, cut into wedges for squeezing


Arrange the smoked salmon slices on to 4 serving plates in a single layer. Mix together the capers, shallots, celery leaves or dill, rapeseed oil and season with freshly ground black pepper.  Just before serving, spoon the relish over the salmon
Serve with a lemon wedge on the side for squeezing and rustic granary bread and butter.

For further information about Fussels visit www.fusselsfinefoods.co.uk.