Is Gordon Ramsay's newest London restaurant a 'real-life kitchen nightmare'?

At a preview last week, a food writer called the restaurant more of a seedy nightclub rather than an Asian eating house.

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The celebrity chef's restaurant is inspired by the drinking dens of 1930s Tokyo and the Far East.
LONDON: Multi-Michelin starred chef Gordon Ramsay's newest London restaurant has become embroiled in a row over alleged cultural appropriation after an Asian food critic accused him of tokenism, the media reported on Monday.

Ramsey's restaurant group is preparing to launch 'Lucky Cat', which promotional material describes as "an authentic Asian Eating House and vibrant late-night lounge, inspired by the drinking dens of 1930s Tokyo and the Far East" later this year, reports CNN.

But at a preview night last week, food writer Angela Hui claimed "it was nothing if not a real life Ramsay kitchen nightmare".




Writing on Eater website, Hui said she was "the only east Asian person in a room full of 30-40 journalists and chefs" and that the setting was "more seedy nightclub than Asian eating house".

In a series of scathing accompanying posts made to Instagram, the screengrabs of which were embedded in the review, Hui said she could only "drink through the pain that is this an "Asian' event".

In another she added, "Japanese? Chinese? It's all Asian who cares".
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Ramsay hit back at the review in an Instagram post, saying that "despite the very positive feedback from guests" he had to call out "one offensive response from the night".

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This week Gordon Ramsay Restaurants hosted a preview night for our new concept Lucky Cat, an Asian Eating House, set to launch in the heart of Mayfair. It was a warm, buzzing and brilliant night to celebrate what has been a long-time vision for me. Despite the very positive feedback from guests, there was, regrettably, one offensive response from the night which I have to call out. In the 21 years that I have been running restaurants I have had my fair share of reviews - good and bad. Critics and reviewers have an important job to do, and it’s important that they are independent and have freedom of speech. However, the slew of derogatory and offensive social media posts that appeared on Angela Hui’s social channels, were not professional. It is fine to not like my food, but prejudice and insults are not welcome, and Ms Hui’s comments around my Executive Chef and his wife, calling her a “token Asian wife”, were personal and hugely disrespectful. Gordon Ramsay Restaurants do not discriminate based on gender, race or beliefs and we don’t expect anyone else to. I may not agree with all reviews, but if someone is going to be critical, then I expect them to be professional and have some integrity.

A post shared by Gordon Ramsay (@gordongram) on



He went on to accuse Hui of being unprofessional for publishing a "slew of derogatory and offensive social media posts" in her social channels.

"It is fine to not like my food, but prejudice and insults are not welcome," the celebrity chef added.


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Gulkand Gujiyas, Juicy Jalebis, Healthy Oat Bars: Make Holi More Exciting With Dessert Recipes
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Every meal is incomplete without some mouth-watering desserts.



From jaggery-date gujiyas to juicy jalebis and healthy oat bars, these delicious Holi recipes with an interesting twist will make your day.



Here are some last-minute recipes to satiate your taste buds.

Every meal is incomplete without some mouth-watering desserts.From jaggery-date gujiyas to juicy jalebis and healthy oat bars, these delicious Holi recipes with an interesting twist will make your da..
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Ingredients:

Roasted cashewnut: 75 gm

Roasted almond flakes: 75 gm

Tossed oats: 50 gm

Tossed sesame seed: 25 gm

Raisin: 30 gm

Dry coconut powder – 25 gm

Honey - 150 gm

Jaggery syrup - 180 gm

Brown Sugar – 50gm

Carrot (boiled & grated with 20 gm brown sugar) - 100 gm



Method:

- Roast cashewnut, almond flakes, sesame seeds, and coconut powder

- Put all together in bowl

- Mix honey jaggery, brown sugar, and cook until everything dissolves properly

- Fold the nut mix in the above mix

- Fill the above mix in tray lined with butter paper

- Put the Silpad on the tray and roll it to make even surface

- Rest it for a day and cut it to desired shape

- Top with glazed carrot and pumpkin seeds



(The recipe is by Prem K Pogakula, Executive Chef at The Imperial, New Delhi)

Ingredients:Roasted cashewnut: 75 gmRoasted almond flakes: 75 gmTossed oats: 50 gmTossed sesame seed: 25 gmRaisin: 30 gmDry coconut powder – 25 gmHoney - 150 gmJaggery syrup - 180 gmBrown Sugar – 50..
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Ingredients:
Split green gram skinless (dhulimoong dal) - soaked and ground to a coarse paste: 1 cup
Ghee: 1 cup
Gram flour (besan): 1 tbsp
Milk: 1 1/2 cups
Sugar: 1 cup
Khoya/mawa: 3/4 cup
Almonds (cut into slivers): 10-12
Chandikavarq: 1 sheet
A pinch of green cardamom powder
Saffron (kesar) for garnish

Method:
- Heat ghee in a non-stick pan. Add gram flour and mix well. Add moong dal, lower heat and mix well
- Sauté, stirring continuously, till golden brown or for 20-25 minutes
- Heat 1/2 cup milk in another non-stick pan
- Add generous pinch of saffron, and mix well for 1 minute. Turn off the flame
- Heat sugar and 1 cup water in another non-stick pan. Cook till sugar dissolves completely
- Add saffron milk to moong dal and mix well
- Add remaining milk and keep stirring
- Add khoya in saffron milk pan, mix and heat for 2 minutes
- Add khoya to moong dal mixture along with cardamom powder, some almond slivers and sugar syrup
- Mix well, cover and cook on low heat for 5 minutes, stirring once a while
- Remove lid, mix once. Turn off the heat and transfer in a serving dish
- Serve hot garnished with chandikavarq, saffron and remaining almond slivers

(The recipe is by Ankur Sood, Regional Chef at PVR - The Luxury Collection)
Ingredients: Split green gram skinless (dhulimoong dal) - soaked and ground to a coarse paste: 1 cup Ghee: 1 cup Gram flour (besan): 1 tbsp Milk: 1 1/2 cups Sugar: 1 cup Khoya/mawa: 3/4 cup Almonds (..
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Ingredients:
Maida: 3 cups
Curd: 1 cup
Corn Flour: 1/2 cup
Sugar: 3 cups
Saffron: 5 strands
Cardamom powder: 1-2 tsp
Ghee: 4- 5 tbsp
Baking Soda: 2 tbsp
Sunflower Oil: 4 cups
Water: 4 glass
Rose Essence: 4 tsp
Edible Food Colour: 2- 3 drops
Milk: 1/2 cup

Method:
- Mix maida, corn flour and baking soda in a bowl
- Add ghee and orange food colour in the above mixture
- To make a thick batter, add curd and water. Mix well until it is thick and has a pouring consistency
- Keep it aside for 8-10 hours or overnight
- To make the sugar syrup, heat water in a pan over medium flame
- Add sugar and mix until fully dissolved
- Simmer the syrup until it attains one string consistency
- Add saffron, cardamom powder and rose essence. Stir well
- Heat oil in a pan over medium flame for deep frying
- Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth
- Squeeze the muslin cloth to make concentric circles
- Fry till jalebis are crisp and golden
- Ensure that the sugar syrup is warm and not very hot
- Soak the jalebis in sugar syrup for 2-3 minutes
- Remove from the syrup, and place it on a tray lined with butter paper
- Decorate with silver foil and serve the jalebis hot, warm or at room temperature with creamy Rabri
- Serve hot jalebi along with milk

(The recipe is by Suresh Thampy, Executive Chef at Holiday Inn Mumbai International Airport)
Ingredients: Maida: 3 cups Curd: 1 cup Corn Flour: 1/2 cup Sugar: 3 cups Saffron: 5 strands Cardamom powder: 1-2 tsp Ghee: 4- 5 tbsp Baking Soda: 2 tbsp Sunflower Oil: 4 cups Water: 4 glass Rose Esse..
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Serving: 25 Pieces

Ingredients

For the covering
Ghee: 800 ml
Maida: 500 gm
Oil: 120 ml

For the filling:
Khoya: 600gm
Green cardemom powder: 8gm
Almond: 25 gm
Raisins: 25 gm
Dried Coconut: 25 gm
Sugar: 350 gm
Gulkand (Rose petal): 25 gm
Chandiverk: 1 Leaf
Pista: 5 gm

Method:
- Sieve the flour. Mix maida with oil.
- Mix well using fingers so that the mixture takes the form of bread crumbs, and binds to a certain extent
- Add some water and knead lightly. Keep adding water as required and knead into soft but tight dough. Set aside and cover
- Mash the khoya and fry it till it turns light brown in colour
- Add sugar and cardamom powder into the khoya and mix well
- Add almonds, cashew, coconut and raisins. Fry for 2 minutes. Allow it to cool
- Divide the dough into small balls and roll each ball into a small round of 4 inch diameter
- Fill half the round with the khoya mixture and with rose petal sweetened (gulkand)
- Fold it and seal the round, twisting the edges inwards. Take care that the filling doesn't ooze out
- Heat ghee in a pan and deep fry the gujiyas in batches on medium flame
- When golden brown in colour, strain and remove
- Arrange on a plate and cover with chandiverk and pista

(The recipe is by Ajay Mathur, Executive Chef at Jaypee Palace, Agra)
Serving: 25 Pieces Ingredients For the covering Ghee: 800 ml Maida: 500 gm Oil: 120 ml For the filling: Khoya: 600gm Green cardemom powder: 8gm Almond: 25 gm Raisins: 25 gm Dried Coconut: 25 ..
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Ingredients:

For pancakes:
All purpose flour (maida): 1 cup
Semolina: 2 tsp
Powdered sugar: 2 tsp
White bread: 3 slices
Green cardamom powder: 1/2 tsp
Pistachios (finely sliced, for garnishing): 2 tsp
Almonds (finely sliced, for garnishing): 2 tsp
Clarified butter (for frying): 3 tbsp

For sugar syrup:
Water: 1.5 cups
Sugar: 1/2 cup
Crushed green cardamom: 4
Saffron strands: 5-6

Method:
- Take plain flour (maida) in a working bowl
- Add semolina and powdered sugar to the bowl
- Mix all these dry ingredients well
- Add water in desired quantity to make a batter of smooth consistency. Ensure that there are no lumps
- Take 3 slices of white bread and crumble them in a food processor
- Add this crumbled bread to the batter, mix well and leave it aside for 15 minutes to allow fermentation
- Take a pan with broad base. Add 1/4 cup water to it and keep it on the flame
- Add sugar to the water and heat it for 6-7 minutes to get a sugar syrup of flowing consistency
- Take the syrup off the flame and add saffron strands
- Add the crushed green cardamom to the syrup
- Allow the syrup to cool to room temperature
- Allow it to cook for 1-2 minutes and flip to the other side
- Repeat flip till both sides become golden brown in colour
- Dip the cooked pancakes in the sugar syrup
- Take them out of sugar syrup and place on plate
- Garnish them with finely chopped almonds and pistachios and serve hot

(The recipe is by Prasad Metrani, Executive Chef at Fairmont, Jaipur)
Ingredients: For pancakes: All purpose flour (maida): 1 cup Semolina: 2 tsp Powdered sugar: 2 tsp White bread: 3 slices Green cardamom powder: 1/2 tsp Pistachios (finely sliced, for garnishing): 2 t..
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Ingredients:
Khoya Dhab: 150 gm
Chenna: 50 gm
Refined flour: 30 gm
Corn flour: 10 gm
Green cardamom powder: 1 tsp
Baking powder: 1/4 tsp
Sugar: 500 gms
Water: 1 litre
Lemon (sliced): 1
Oil to fry

Method:
- Add sugar and lemon slice to water, and bring to boil
- Remove any scum. Reduce the syrup to 3/4th
- Remove half of the syrup and keep aside, and boil the rest till it reaches 2 string consistency. Remove from flame
- Take a clean marble or a wide paraant
- Mix the chenna and khoya together, and mash it with the base of your palm to ensure there are no grains
- Mix in the refined flour, corn flour and baking powder
- Make into tight round balls of approximately 30 gm each
- Bring oil to medium hot, and gently slide the gulab jamuns in the oil
- Make sure you do not put any spoon now as there are chances it may break. Wait till the gulab jamuns start to float
- At this stage, gently increase the flame and cook till golden brown
- Remove and drop them gently into the earlier prepared light sugar syrup. Keep them there for 10-12 mins
- Then, transfer the same into the sugar syrup with 2 string consistency
- Let them rest for half hour. Gently heat before serving them with the syrup

(The recipe is by Ankur Sood, Regional Chef at PVR - The Luxury Collection)
Ingredients: Khoya Dhab: 150 gm Chenna: 50 gm Refined flour: 30 gm Corn flour: 10 gm Green cardamom powder: 1 tsp Baking powder: 1/4 tsp Sugar: 500 gms Water: 1 litre Lemon (sliced): 1 Oil to fry M..
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Ingredients:

For the dough:
Wheat flour (atta): 500 gm
Ghee (melted, cold): 150 gm

For the filing:
Almond flour: 50 gm
Dates (finely chopped): 100
Sesame seeds: 10 gm
Honey: 15 ml
Cardamom powder: 2 tsp

For the syrup:
Jaggery: 200 gm
Water: 150 ml

Method:

For the dough:
- Mix melted ghee with wheat flour and rub with your palms
- Knead a soft dough using water
- Cover and keep aside

For the filling:
- Mix all ingredient to a soft mix and fill to the dough equally
- Keep in the fridge till it gets firm
- Deep fry in ghee under slow temperature till golden brown colour
- Make a thick jaggery syrup and soak for some time
- Strain and sprinkle roasted sesame seed and mix nut flakes

(The recipe is by Gopal Jha, Executive Chef at Grand Mercure, Bangalore)
Ingredients: For the dough: Wheat flour (atta): 500 gm Ghee (melted, cold): 150 gm For the filing: Almond flour: 50 gm Dates (finely chopped): 100 Sesame seeds: 10 gm Honey: 15 ml Cardamom powder: ..
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