Tom overindulges on aubergine at Feng Sushi

A friend of mine remarked recently: “Aubergine? The problem with that stuff is it soaks up all the oil?” To which I responded “That’s the idea, idiot!” Anyway…

I was in a bit of a dilemma the other evening. Planning a king-size curry later on, I needed a reasonably light yet sustaining late luncheon somewhere, and decided Feng Sushi would be a sensible option. Quickly settling in, I admired the ever-pleasing view of West End Green, and the list of tantalising sake options on the menu.

In fact, I chose a French white wine, which was quaffable, and then faced my next dilemma… what to select from a range such tempting dishes? I sometimes find this style of cuisine can be a little lightweight, but that was alright given my planned assignation with a king prawn jalfrezi with paratha and things later. I was to be surprised!

My side dish of Miso Dengaku (aubergine with ginger miso dressing) was first to present itself on The Captain’s Table (still not bored of that one), and I was immediately struck by the stunning presentation, and considerable portion size (here I go again!) Sampling the dish, I’m pleased to report a genuine ‘food moment’ – absolutely sublime. Though aubergine can be difficult to cook really well at home (at least with my abilities), this was executed with precision; neat batons, fried with care, resulting in a satisfying snap to the skin, and so harmoniously matched with the dressing, which was thick in texture, and intense in flavour.

Miso aubergine and tuna/avocado maki start to fill Tom up

Miso aubergine and tuna/avocado maki start to fill Tom up

My Japanese-style fish and chips (splendid idea!) arrived looking stylish and highly appealing; three fresh-looking battered filets contrasted by some darker, very honest looking chips. I’d opted for six tuna and avocado maki as a side (which were most agreeable, as such things always are when of decent quality) and by this time I was rapidly realising that my “light lunch” was evolving into a bit of a feast!

And the tempura fish & chips finish off the job

And the tempura fish & chips finish off the job

Comparison with the British version of fish & chips? The batter is a lighter tempura style, and the fish much firmer and compact. Different, but very… “eatworthy”. The chips were not fancy triple-cooked variants or anything, rather more traditional, and sensibly, tomato ketchup was provided. To summarise, I’d happily order the same three plates again, as soon as possible.

Inspiring food – left me feeling genuinely uplifted (I’m a simple soul). As for the curry – that wasn’t required in the end, though I did make up for it with two curries in two days the following weekend.

Get along to Feng Sushi, for goodness “sake” !

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