Kimchi Cult

Kimchi Cult is one of the most prominent participants of Eat.St and lately Street Feast. The duo behind, Danny and Sarah lived in Korea for a few years, came back to London and decided to become traders of the Korean tastes they are since then addicted to. Basically, they serve a variety of burgers with kimchi.

I did a brief research on kimchi before I decided to head to the Cult. I assumed it was a red version of Sauerkraut with more vegs, apparently I was partially right. The second issue of Lucky Peach spared a few pages on kimchi, written by his majesty David Chang. Luckily I had the time to read all that before my visit. There are lots of variations of kimchi, could be either red or white, but the most common is paechu kimchi, the one that you will find in Kimchi Cult. Broadly, it is napa cabbage, garlic, ginger, scallions and carrots all fermented in soy sauce and fish sauce for two weeks. Bold!

I was almost sure it would not do any harm to have a kimchi burger for my breakfast. I mean anything savory can be a breakfast, who needs eggs and tea anyway?



Pizza Pilgrims

I took a right from Oxford Street, heading down to Berwick Street, to the market beyond where Pizza Pilgrims resides. Not that I haven’t tried a few on my way back, but it felt uneasy to unwillingly avoid all other gastro-traps along the short walk to the rearmost of the market where the dark green van was enthroned, apart from others. Somehow, or after reading all that stuff about them, I was well aware that I was about to taste something special.

On my way there, abruptly, I found myself in a fragrant aura of rich tomato sauce steam nourished by the fumes seeping out of the stone oven constructed in the van ahaed of me. At that very moment, I charged to the van and rapidly browsed the menu board to pick my feed. I would have picked Margherita of which I believe a ‘pizzaiolo’ can only be rightously evaluated with. But there was ‘Nduja, which is actually margherita topped with ‘nduja itself – a spreadable italian sausage similar to chorizo, but a little spicier. So I went for ‘Nduja this time.