Flesh and Buns

Flesh and Buns

London

May 11, 2018

The hirata bun, much like the cronut, is suddenly everywhere, the Taiwanese street snack slowly taking over the city.

The hirata bun, much like the cronut, is suddenly everywhere, the Taiwanese street snack slowly taking over the city. Covent Garden’s Flesh and Buns owned by the guys behind super-hip ramen joint Bone Daddies – is the latest venue to serve these tasty, meaty treats and also one of the best.

The former Freedom Brewery has been transformed into a New York-style basement space, with more than a dash of David Chang edge. There’s a small bar at the rear of the room and a cocktail list of delicate inventive fruity drinks. Many of the liquid offerings put a Japanese twist on an existing classic, drinks like the frozen Yuzu Margarita or the peppy Shiso and Pink Peppercorn Julep.

The Bone Daddies Martini
is seriously potent while the Watermelon and Kaffir Lime Collins is light and refreshing. There’s also wide range of sakes available in both single serves and larger bottles. Sake is served in traditional masu wooden boxes, a touch we like; adventurous drinkers should try the shochu, another Japanese spirit.

The food menu
features various meaty things braised pork belly, crispy duck legs served with two plump buns for self-stuffing. They also serve a range of sushi rolls and small plates (try the softshell crab with jalapeno mayo). The DIY s’mores, in which you get to toast your own marshmallows over a mini-brazier, is also great fun. The atmosphere is lively and buzzy, the music loud, the acoustics rackety, the crowd young and cool.

Photo credit: https://www.facebook.com/FleshAndBuns/photos/

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