How London’s Two-Michelin-Starred Ikoyi Makes Its Signature Plantain - Eater
"At London’s Ikoyi, chef Jeremy Chan uses West African ingredients to make dishes that are wholly his own. “It’s the spice, it’s the heat, it’s the pungency,” says Chan. “We are paying respect to the ingredients.” That approach has earned Ikoyi a Michelin star, with a menu that includes aged sirloin topped with caviar, moin moin-inspired dumplings, and their signature dish: a perfect 13-and-a-half-centimeter buttermilk plantain." - Avery Dalal
