Pufferfish at Mahiki Kensington a Full-Blooded Polynesian Culinary Experience 5

Next up was a delightful signature dish chu toro which came with red oil and chive. This plated creation was well presented, light, easy on my taste buds and went down rather well. This was swiftly followed by a savoury thinly sliced wagyu tataki, doused in a rich garlic soy. This was charmingly arranged on the plate and nicely finished off with a scatter of radish, garnish and herbs.

The rock shrimp tempura is a real crowd pleaser and so moreish that my guest and I couldn’t stop eating them, they were that good. Soft, succulent, divine and with a real spicy kick to them too, we could have ordered another plate of the rock shrimp tempura with ease but did well to quench our temptation.

Another friendly waitress by the name of Sahra served us a well-seasoned tray of spicy yellowfin tuna maki rolls which we really enjoyed. However, it was Sahra’s recommendation of the mouthwatering wagyu and truffle gyoza with onion miso that really hit the spot.

Pufferfish at Mahiki Kensington a Full-Blooded Polynesian Culinary Experience 6

For my main course, I went for the chargrilled lamb cutlets which were served medium to well done, and was marinated with a tantalising Korean chilli and barley miso. My guest opted for the colourful, lemon and soy mustard glazed salmon with mango miso and ikura. This seductive salmon dish was sublimely presented, vibrant and tasted blissful too. For fish lovers, you’ll certainly enjoy the look and taste of this very special platter.

Pufferfish at Mahiki Kensington a Full-Blooded Polynesian Culinary Experience 7Another fabulous waitress by the name of Ana served my guest and I a Korean bibimbap, which was a fascinating, warm melting pot of mixed stir-fried vegetables, rice and a fried egg which was thoroughly stirred together.

By now, my guest and I were full from the feast and hearty portions we were served throughout the evening. However, we had just enough room to sample dessert which came in the shape and form of a Mahiki Beach. For those food fanatics who enjoy something sweet after a meal, you’ll certainly appreciate this supreme, artistic, blowout of chocolate, caramel, coconut sorbet and berries that are majestically combined and work so well together to create a fabulous pudding. Needless to say, my guest and I left our dessert plate clean, a good sign we really enjoyed this sweet treat.

It’s fair to say that the talented Head Chef at Pufferfish, Sakorn Somboon, formerly of Aqua Kyoto, took us on a culinary journey that fixated on theatrical dishes that gave us a truly memorable experience. I enjoyed Pufferfish immensely, in particular for its gorgeous creative dishes, full flavoured cocktails, Island inspired décor, excellent service and serene atmosphere. In short, a true Polynesian food paradise awaits at Mahiki Kensington.

 

Pufferfish at Mahiki Kensington – Where and How?

Mahiki Kensington is located at 2A Kensington High Street, W8 4PT, United Kingdom. For reservations, call 020 7368 1180 and for more information, visit For more information visit mahikikensington.com

Photography courtesy of Mahiki Kensington.

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