Pan Asian Restaurant and Bar, Naga, has just launched London’s first dedicated Tofu Bar. Executive Head Chef Silken Tofu, Fachri Syarief, uses a special type of tofu called Silken, made from Soy Milk but with a smoother creamier texture due to a slower coagulation process. Syarief describes it as ‘akin to a mild and savory crème caramel’!
His Mixed Tofu Platter features Tofu with roasted tomato, Crispy tofu with seven spice pepper and citrus wasabi dip and steamed. Then there are tofu pouches stuffed with beansprouts and shredded carrots accompanied by a sweet chili dip and even Spicy tofu fries. See ya potato chip.
To accompany the new bar menu, mixologist Tri Van Dan has also developed a bean curd-based cocktail, the Tofu Twist. Served in a chilled Martini glass the drink will be a blend of soy milk, frangelico, kahlua and dark crème de cacao.
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